Name: White Chicken Chili
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 1 1/2 pounds bonelessskinless chicken breast tenders; 1 medium onionchopped; 1 clove garlicchopped; 1 tablespoon ground cumin; 1 1/2 teaspoons ground coriander; 1 to 1 1/2 cups mild salsa verde; 1 can (15 ounces) cannellini beansdrained; 1 can (15 ounces) pinto beansdrained; 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)

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.