1 1/2poundsbonelessskinless chicken breast tenders
1medium onionchopped
1clovegarlicchopped
1tablespoonground cumin
1 1/2teaspoonsground coriander
1 to 1 1/2cupsmild salsa verde
1can15 ounces cannellini beans, drained
1can15 ounces pinto beans, drained
1cupwater
1/2cuploose-pack frozen corn
1can12 fluid ounces Evaporated Lowfat 2% Milk
1cupfresh spinach leaves
Baked tortilla chips and light sour cream for servingoptional
Instructions
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.