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3 cups tortilla chips
1 lb. skinless, boneless chicken breasts or thighs, cut in bite-size pieces
2 tsp. cooking oil
2 19-oz. cans cannellini beans, rinsed and drained
6 oz. shredded Monterey Jack cheese with jalapeno peppers (1 1/2 cups)
1 4.5oz. can diced green chilies
1 14-oz. can chicken broth
Fresh Cilantro (optional)
1. Preheat broiler. Coarsely crush 2 cups of the chips.
2. In 4 to 5-quart Dutch oven brown chicken in hot oil over medium0high heat. Add beans, 1 cup of the cheese, the chilies, brother, 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 chips. Sprinkle cilantro. Serves 4.