Monday, October 18, 2010

Chunky Bean and Chicken Chili

Tonight's recipe is from Better Homes and Gardens All-Time Favorites 2010 Cookbook. I liked using chicken instead of beef. It was quick to make and the flavors were great. For the tortilla chips I used Food Should Taste Good Lime Tortilla Chips. Nice.
I did make a couple of alterations to the recipe, not a cilantro fan. Here is the recipe as I prepared it.

1 1/2 cup tortilla chips, crushed
2 tsp vegetable oil
1/2 lb. skinless chicken breast and 1/2 lb. chicken thighs, cut into bite size pieces
1 can cannelini beans, rinsed and drained
1 14 0z. can reduced sodium chicken broth
2 oz. diced green chile pepper, undrained
1 1/2 cup shredded Pepper Jack Cheese
1 1/2 cup water
sliced scallions

In Dutch oven heat oil over medium high heat. Cook and stir chicken until brown. Stir in crushed tortilla chips, drained beans, broth, undrained chile peppers, 1 cup cheese and water. Bring to a boil; reduce heat. Simmer, uncovered, 5 to 10 minutes, stirring occasionally.
Serve topped with sliced scallions and grated Pepper Jack Cheese.

1 comment:

My Little Space said...

This looks pretty hearty and comforting! I guess it's perfect for this season. Thanks and have a great day.