This appealing and scrumptious, hot bowl of ''white'' (a.k.a. chicken chili) is chock-full of flavor and bits of color using favorite southwestern spices and ingredients such as cumin, coriander, onion, garlic, beans, salsa, corn and fresh spinach.

White Chicken Chili

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 to 1 1/2 cups mild salsa verde

1 (15-ounce) can cannellini beans, drained

1 (15-ounce) can pinto beans, drained

1 cup water

1/2 cup loose-pack frozen corn

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

1 cup fresh spinach leaves

Baked tortilla chips and light sour cream for serving (optional)

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

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 250 Calories from Fat: 40 Total Fat: 4.5 g Saturated Fat: 1.5 g Cholesterol: 55 mg Sodium: 420 mg Carbohydrates: 23 g Dietary Fiber: 4 g Sugars: 7 g Protein: 27 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.