White Bean Chicken Chili
1 T vegetable oil
1-2 T minced fresh jalapeño chiles (about 2 chiles)
2 t cumin
1 yellow onion peeled and chopped
1 lb. ground chicken
1 can small white beans or cannelloni beans, rinsed and drained
1 cup milk
2 cans super sweet cream style corn (the big cans)
1-2 t chile powder
salt to taste
lime wedges
In a nonstick pan over medium high heat, heat oil and stir jalapeños, cumin, onion, and chicken until meat is crumbled and onion is limp, about 8-10 min. Add beans, milk, and corn. Stir until hot, about 2-5 min. Ladle into bowls and serve with lime wedges to squeeze over portions.
It’s a lot better with the lime over it, but you can skip that if you must. You can probably use evaporated milk from a can if you don’t have fresh available (I’ve never tried it, but I see no reason why it wouldn’t work).
ETA: powdered milk should also work