Sunset magazine's White Chicken Chili Recipe

Ingredients <br>- 2 tablespoons minced fresh serrano or jalapeno chilies <br>- 1 teaspoon ground cumin <br>- 1 (8 ounce) onion, peeled and chopped <br>- 1 pound ground chicken <br>- 1 (15 ounce) can small white beans, rinsed and drained <br>- 1 cup nonfat milk <br>- 2 (15 ounce) cans cream-style corn <br>- Ground California or New Mexico chili <br>- Salt <br>- Lime wedges <br><p></p>Directions <br>step 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. <br>step 2: Add beans, milk, and corn. Stir just until hot, 1 to 2 minutes. <br>step 3: Ladle into wide bowls. Sprinkle with ground chili and season with salt to taste. Serve with lime wedges to squeeze over portions. <br>

Ingredients
- 2 tablespoons minced fresh serrano or jalapeno chilies
- 1 teaspoon ground cumin
- 1 (8 ounce) onion, peeled and chopped
- 1 pound ground chicken
- 1 (15 ounce) can small white beans, rinsed and drained
- 1 cup nonfat milk
- 2 (15 ounce) cans cream-style corn
- Ground California or New Mexico chili
- Salt
- Lime wedges

Directions
step 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: Add beans, milk, and corn. Stir just until hot, 1 to 2 minutes.
step 3: Ladle into wide bowls. Sprinkle with ground chili and season with salt to taste. Serve with lime wedges to squeeze over portions.

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