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White Chicken Chili

White Chicken Chili
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    8
    servings (about 1 cup each)
Other Suggestions

Ingredients

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

Instructions

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. 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 about 10 minutes or until hot.

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.