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Wednesday, December 04 2013

If you are looking for a chili recipe without the tomato base, try this hearty soup that calls for cannellini beans, green chiles, and Monterey Jack cheese.



Chunky Bean and Chicken Chili
Recipe from 
Servings: 4
Total Time: 20 mins
  • 3    cups   tortilla chips
  • 1    pound   skinless, boneless chicken breasts or thighs, cut in bite-size pieces
  • 2    teaspoons   cooking oil
  • 2    19 ounce cans  cannelini beans, rinsed and drained
  • 6    ounces   shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
  • 1    4 1/2ounce can  diced green chilies
  • 1    14 ounce can  reduced sodium chicken broth
  •     Fresh cilantro (optional)
Preheat broiler. Coarsely crush 2 cups of the chips.
In 4- to 5- quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water; and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro. Makes 4 servings.

nutrition information
Per Serving: cal. (kcal) 575, Fat, total (g) 23, chol. (mg) 111, sat. fat (g) 10, carb. (g) 52, Monosaturated fat (g) 2, Polyunsaturated fat (g) 3, fiber (g) 14, sugar (g) 1, pro. (g) 55, vit. A (IU) 680, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1172, Potassium (mg) 712, calcium (mg) 434, iron (mg) 4, Percent Daily Values are based on
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