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Sunset magazine's White Chicken Chili
Ready in just 20 minutes, you can make this creamy, flavorful soup as spicy as you like with fresh serrano chilies and ground New Mexico chili powder. Ready in: approx. 20 Minutes. Makes 4 servings.
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
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.
Ready in just 20 minutes, you can make this creamy, flavorful soup as spicy as you like with fresh serrano chilies and ground New Mexico chili powder. Ready in: approx. 20 Minutes. Makes 4 servings.
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
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.