White Chicken Chili

White Chicken Chili

  By RFChef  

February 28, 2013

  • Yields: 8 Servings
White Chicken Chili


1Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer to plate; cover.

2Add onion to same saucepan. Cook, stirring occasionally, until translucent.

3Add 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 10 minutes or until hot.

4Cut 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.

5Serve topped with crumbled tortilla chips and dollop of sour cream.

source: Family Features


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 - 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 Low-fat 2% Milk

1 cup fresh spinach leaves

Baked tortilla chips and light sour cream for serving (optional)


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