This one is simply to die for, not only because it tastes so yummy, but it's another quick meal that you can make in less than 20 minutes, and what mom doesn't love that! Thanks to BHG for this idea.
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 pan 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.
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