Chicken Chili with Tortilla Crisps

I often have people ask me for easier recipes (Jamie and Tiffany. You know who you are:). They aren't too familiar with the ingredients used in a lot of the recipes on here and cooking just isn't their shtick. Well, cooking or not, people need to be fed and here is a recipe to do the job. The ingredients aren't too foreign and shouldn't be a problem to find in the grocery store. This meal can literally come together in 15 minutes. And it was a huge crowd-pleaser in this house. Even myself, who is trying desperately to like cheese, loved it.



3 cups tortilla chips, divided
1 Tbsp olive oil
3 boneless, skinless chicken breasts, cut into bite-size pieces.
Kosher salt and ground pepper
2 15 oz cans cannellini beans (white kidney beans), rinsed and drained
1½ cups grated Monterey Jack cheese with jalapenos, divided
1 4 oz can diced green chilies, undrained
1 15 oz can reduced sodium chicken stock
½ tsp fajita seasoning blend

Preheat broiler. Coarsely crush 2 cups of the chips and set aside.

In a large pot, heat olive oil over high heat. Add chicken and season with salt and pepper. Cook chicken until browned. Add beans, 1 cup of the cheese, green chilies, chicken stock, 1/2 cup water and crushed chips. Bring to a boil; reduce heat. Simmer uncovered for 5 minutes, stirring occasionally.

Meanwhile, spray a baking sheet with nonstick spray. Spread chips over the sheet and sprinkle the remaining cheese on top. Broil 6 inches from the heat for 2 to 3 minutes, until cheese is melted and begins to brown. Serve chili with tortilla cheese crisps.

Yields 6 servings.