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)
- 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.
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.
