1Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer to plate; cover.
2Add onion to same saucepan. Cook, stirring occasionally, until translucent.
3Add 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.
4Cut 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.
5Serve topped with crumbled tortilla chips and dollop of sour cream.
source: Family Features