cup coarsely crushed Mission Strips Tortilla Chips
tsp olive oil
cup chopped onion
garlic clove, minced
cup chopped green bell pepper
cup chopped red bell pepper
pickled jalapeno peppers, chopped
can (4.5 oz) chopped green chiles
cans (15 oz) cannellini beans, drained, rinsed
cups chicken broth
cups shredded Monterey Jack cheese, divided
cup sour cream, divided
cup chopped cilantro
In large saucepan, heat olive oil over medium-high heat. Add onion, garlic and bell peppers; sauté 4 minutes or until vegetables are crisp-tender.
Stir in jalapeño peppers, chiles, cumin and oregano; cook and stir an additional 2 minutes.
Reduce heat to low, stir in beans and chicken broth. Cook 15 minutes, stirring frequently. Stir in 1 cup of the cheese and ¼ cup of the sour cream until melted.
Serve chili with crushed chips, remaining ½ cup cheese, remaining ¼ cup sour cream and chopped cilantro.