White Chicken Chili

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Makes 8 servings – about 1 cup each

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast tenders
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 – 1 1/2 cups mild salsa verde
• 1 can (15 ounces) cannellini beans, drained
• 1 can (15 ounces) pinto beans, drained
• 1 cup water
• 1/2 cup loose-pack frozen corn
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Low-fat 2% Milk
• 1 cup fresh spinach leaves
• Baked tortilla chips and light sour cream for serving (optional)

Preparation

1. Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer to plate; cover.
2. Add onion to same saucepan. Cook, stirring occasionally, until translucent.
3. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for 10 minutes or until hot.
4. Cut or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

source: Family Features

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