Preheat the broiler on high. Re-heat chili if needed. Prep toppings while chili is reheating.
Place corn tortilla chips on a baking sheet. Pour chili on top and top with shredded cheddar cheese. Bake for 2 minutes until cheese is bubbling.
Remove from the oven and top with diced tomatoes, lettuce, and cilantro. Place sour cream in zip lock baggy, cut a small piece of the corner off the bag and drizzle on top. Enjoy.
Calories: 1689kcal | Carbohydrates: 146g | Protein: 54g | Fat: 104g | Saturated Fat: 38g | Cholesterol: 168mg | Sodium: 3011mg | Potassium: 1430mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2658IU | Vitamin C: 13mg | Calcium: 1243mg | Iron: 12mg