Made with chicken and cannellini beans, this chili is different and delicious.
Recipes to Chase Away the Chill
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 frozen corn
1 can (12 fluid ounces) evaporated low-fat 2-percent milk
1 cup fresh spinach leaves
Baked tortilla chips and light sour cream for serving, optional
Heat oil in large saucepan over medium-high heat. Add chicken, and cook on each side until golden. Transfer to plate and cover loosely with foil.
Add onion to same saucepan, and cook, stirring occasionally, until translucent. Add garlic and cook for an additional 30 seconds. Stir in cumin and coriander, and cook for 30 seconds longer. Stir in salsa verde, beans, water and corn. Cook for an additional 10 minutes, or until chili is 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, and continue cooking just until chili is heated through and spinach is slightly wilted, about 3 to 5 minutes. Serve topped with crumbled tortilla chips and a dollop of sour cream. Yields 8 servings.
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