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Chunky Bean and Chicken Chili
Ingredients
  • Total: 20 mins
  • Servings: 4
  • 3 cups tortilla chips
  • 1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
  • 2 teaspoons cooking oil
  • 2 19 ounce cans cannelini beans, rinsed and drained
  • 6 ounces shredded Monterey Jack cheese with jalapeño peppers (1-½ cups)
  • 1 4.5 ounce can diced green chilies
  • 1 14 ounce can reduced sodium chicken broth
  • Fresh cilantro (optional)
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