from Better Homes and Gardens
If you are looking for a chili recipe without the tomato base, try this hearty soup that calls for cannellini beans, green chiles, and Monterey Jack cheese.
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.
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1073 | ||
Calories from Fat: 361 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1269.3mg | 44 % | |
Potassium 1007.9mg | 27 % | |
Total Carbohydrate 152.1g | 45 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 130g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1073
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