Chunky Bean and Chicken Chili

If you are looking for a delicious white chicken chili recipe, check this one out! This is not the typical recipe that I use, it is actually a brand new recipe that I found courtesy of Better Homes and Gardens. It is very tasty. Your family will love it! 

• 3  cups  tortilla chips
• 1  lb.  chicken
• 2  tsp.  cooking oil
• 2  19-oz. cans  cannelini beans, rinsed and drained
• 6  oz.  shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
• 1  4.5-oz. can  diced green chilies
• 1  14-oz. can  reduced sodium chicken broth
•     Fresh Cilantro (optional)

1. Preheat broiler. Coarsely crush 2 cups of the chips.

2. 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.

3. 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.