White Chicken Chili

Makes 4 servings


+ Add To Shopping List
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
Lime wedges


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.

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

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

Created date

October 2003

Nutritional Information

Calories 430
Caloriesfromfat 25 %
Protein 30 g
Fat 12 g
Satfat 2.8 g
Carbohydrate 56 g
Fiber 6.3 g
Sodium 904 mg
Cholesterol 95 mg