Yields Makes 4 servings

How to Make It

Step 1
1

In a 4- to 5-quart nonstick pan over high heat, stir serrano chilies, cumin, onion, and chicken until meat is crumbled and onion is limp, about 8 minutes.

Step 2
2

Add beans, milk, and corn. Stir just until hot, 1 to 2 minutes.

Step 3
3

Ladle into wide bowls. Sprinkle with ground chili and season with salt to taste. Serve with lime wedges to squeeze over portions.

Ingredients

 1 to 2 tablespoons minced fresh serrano or jalapeño chilies
 1 teaspoon ground cumin
 1 onion (about 1/2 lb.), peeled and chopped
 1 pound ground chicken
 1 can (15 oz.) small white beans, rinsed and drained
 1 cup nonfat milk
 2 cans (about 15 oz. each) cream-style corn
  Ground California or New Mexico chili
  Salt
  Lime wedges

Directions

Step 1
1

In a 4- to 5-quart nonstick pan over high heat, stir serrano chilies, cumin, onion, and chicken until meat is crumbled and onion is limp, about 8 minutes.

Step 2
2

Add beans, milk, and corn. Stir just until hot, 1 to 2 minutes.

Step 3
3

Ladle into wide bowls. Sprinkle with ground chili and season with salt to taste. Serve with lime wedges to squeeze over portions.

White Chicken Chili