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White Chicken Chili

VeryBestBaking.com
Try this delicious low-fat version of white chicken chili!
Course Entree, Main, Main Course
Cuisine American
Servings 8

Ingredients
  

  • 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 can 15 ounces cannellini beans, drained
  • 1 can 15 ounces pinto beans, drained
  • 1 cup water
  • 1/2 cup loose-pack frozen corn
  • 1 can 12 fluid ounces Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving optional

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.
Keyword chicken, chili