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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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.
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