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White Chicken Chili

White Chicken Chili
Makes:
8 servings (about 1 cup each)
Prep Time:
15
minutes
Total Time:
35
minutes

In this recipe:


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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) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)

Directions:

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.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 55mg (19% of DV)
  • Sodium: 420mg (18% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 7g
  • Protein: 27g
  • Vitamin A: 6% of DV
  • Vitamin C: 6% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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White Chicken Chili

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) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)

 

Directions

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.

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