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White Chicken Chili

Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.