3 cups tortilla chips
1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
2 teaspoons cooking oil
2 19 ounces cans cannelini beans, rinsed and drained
6 ounces shredded Monterey Jack cheese with jalapeño peppers (1-1/2 cups)
1 4.5 ounce 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.