On a chilly day, something filling and warm is a must for the dinner menu. Chunky Chili, to the rescue! A green chile-seasoned broth with seared chicken, melted Monterey Jack cheese, and crushed tortilla chips is a hearty, flavorful, satisfying bowl that hugs you, heart and soul (and tummy, too)! Served with cheesy tortilla crisps, Chunky Chili is the best choice to chase your chill away. Have a bowl… or two!
Ingredients
- 2 teaspoons olive oil
- 1 pound chicken breasts or thighs, boneless and skinless, cut into bite-size pieces
- 2 (19-ounce) cans cannellini beans, rinsed and drained
- 1 1/2 cups Monterey Jack cheese with jalapeño peppers, shredded, divided
- 1 (4.5-ounce) can diced green chiles
- 1 (14-ounce) can reduced sodium chicken broth
- 1/2 cup water
- 3 cups tortilla chips, 2 cups, crushed, 1 cup, whole, divided
- fresh cilantro leaves, optional, to taste, for garnish
Directions
Step 1 –Turn the oven to the broil setting.
Step 2 –Line an 18×26-inch baking sheet with aluminum foil and coat with nonstick spray.
Step 3 –In a 5-quart Dutch oven over medium-high heat, add the olive oil.
Step 4 –Add the chicken pieces to the heated olive oil and cook until they are browned.
Step 5 –Add the cannellini beans, 1 cup of the Monterey Jack cheese, the green chiles and their juices, the chicken broth, the water, and 2 cups of the crushed tortilla chips to the browned chicken, stirring occasionally, and bring to a boil.
Step 6 –Reduce the stovetop heat to medium-low and let it simmer, uncovered, until the chicken pieces reach an internal temperature of 165 degrees F, about 5 minutes.
Step 7 –On the prepared baking sheet, add the remaining tortilla chips and evenly sprinkle the remaining Monterey Jack cheese over the chips.
Step 8 –Broil about 6-inches from the heat source until the cheese is melted and begins to brown, about 1-2 minutes.
Step 9 –Ladle the chili into individual bowls, garnish with the cilantro, and serve with the cheese-covered tortilla crisps.
