Difficulty: Easy - for beginners
â€¢1 tablespoon vegetable oil
â€¢1 1/2 pounds boneless, skinless chicken breast tenders
â€¢1 medium onion, chopped
â€¢1 clove garlic, chopped
â€¢1 tablespoon ground cumin
â€¢1 1/2 teaspoons ground coriander
â€¢1 - 1 1/2 cups mild salsa verde
â€¢1 can (15 ounces) cannellini beans, drained
â€¢1 can (15 ounces) pinto beans, drained
â€¢1 cup water
â€¢1/2 cup loose-pack frozen corn
â€¢1 can (12 fluid ounces) Nestlé Carnation Evaporated Low-fat 2% Milk
â€¢1 cup fresh spinach leaves
â€¢Baked tortilla chips and light sour cream for serving (optional)
1.Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer to plate; cover.
2.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 10 minutes or until hot.
3.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.