Chunky Bean and Chicken Chili with Tortilla Crisps

2 cups crushed tortilla chips
1 cup whole tortilla chips
1 pound boneless chicken breasts or thighs, cut into bite-size pieces
2 teaspoons cooking oil
2 cans (19 ounces each) cannellini beans, rinsed and drained
6 ounces Monterey Jack with jalapeno, shredded
1 can (4 ½ ounces) diced green chiles
1 can (14 ounces) reduced-sodium chicken broth
½ cup water

chopped fresh cilantro
Tortilla Crisps

  1. Preheat broiler.
  2. In a 4 to 5 quart Dutch oven, brown chicken in hot oil over medium-high heat. Add beans, 1 cup cheese, chiles, broth, ½ cup water, and 2 cups of the crushed chips. Bring to a boil, reduce heat and simmer uncovered, 5 min., stirring occasionally. Sprinkle cilantro over the top, if desired. Serve with Tortilla Crisps (recipe follows).
  3. Line a baking sheet with nonstick foil. Place remaining chips in one layer on the sheet. Sprinkle chips with remaining ½ cup cheese. Broil 6" from heat for 1 – 2 min., until cheese is melted and begins to brown.

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