Chunky Bean and Chicken Chili easy and fast

Ingredients: 3 cupstortilla chipssee savings 1 lb.chickensee savings 2 tsp.cooking oilsee savings 2 19-oz. canscannelini beans, rinsed and drained 6 oz.shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups) 1 4.5-oz. candiced green chiliessee savings 1 14-oz. canreduced sodium chicken broth Fresh Cilantro (optional)see savings Method: 1. Preheat broiler. Coarsely crush 2 cups of the chips. 2. In 4- to 5- quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water; and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. 3. Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro. Makes 4 servings.