Prep Time
5
minutes
Cook Time
30
minutes
Makes
4
servings
FEATURED PRODUCT
INGREDIENTS
-
1
cup coarsely crushed Mission Strips Tortilla Chips -
2
tsp olive oil -
¼
cup chopped onion -
1
garlic clove, minced -
½
cup chopped green bell pepper -
½
cup chopped red bell pepper -
3
pickled jalapeno peppers, chopped -
1
can (4.5 oz) chopped green chiles -
1
tsp cumin -
1
tsp oregano -
2
cans (15 oz) cannellini beans, drained, rinsed -
2
cups chicken broth -
1 ½
cups shredded Monterey Jack cheese, divided -
½
cup sour cream, divided -
¼
cup chopped cilantro
INSTRUCTIONS
-
Step 1
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.
-
Step 2
Stir in jalapeño peppers, chiles, cumin and oregano; cook and stir an additional 2 minutes.
-
Step 3
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.
-
Step 4
Serve chili with crushed chips, remaining ½ cup cheese, remaining ¼ cup sour cream and chopped cilantro.
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