Chunky Chili

Step 1 -Turn the oven to the broil setting.

Step 2 -Line an 18x26-inch baking sheet with aluminum foil and coat with nonstick spray.

Step 3 -In a 5-quart Dutch oven over medium-high heat, add the olive oil.

Step 4 -Add the chicken pieces to the heated olive oil and cook until they are browned.

Step 5 -Add the cannellini beans, 1 cup of the Monterey Jack cheese, the green chiles and their juices, the chicken broth, the water, and 2 cups of the crushed tortilla chips to the browned chicken, stirring occasionally, and bring to a boil.

Step 6 -Reduce the stovetop heat to medium-low and let it simmer, uncovered, until the chicken pieces reach an internal temperature of 165 degrees F, about 5 minutes.

Step 7 -On the prepared baking sheet, add the remaining tortilla chips and evenly sprinkle the remaining Monterey Jack cheese over the chips.

Step 8 -Broil about 6-inches from the heat source until the cheese is melted and begins to brown, about 1-2 minutes.

Step 9 -Ladle the chili into individual bowls, garnish with the cilantro, and serve with the cheese-covered tortilla crisps.