White Chicken Chili
This inviting hot bowl of white is chock-full of flavor and bits of color using favorite Southwestern spices and ingredients like onion, garlic, cannellini beans, salsa, corn and fresh spinach.
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 Low-fat 2% Milk
1 cup fresh spinach leaves
Crumbled tortilla chips and sour cream for accompaniment (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, if desired.
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.