INGREDIENTS
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MAKE IT
Step 1
Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.
Step 2
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.
Step 3
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.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
