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6
White Chili with Chicken
◆
26
StewS & chiliS
½ pound white beans
cooking spray
1 tablespoon good quality olive oil
1½ cups chopped onions
1 tablespoon chopped garlic
4 cups chicken stock, nonfat,
low-sodium
1 pound chicken breast meat,
cut into 1-inch cubes
½ cup prepared salsa verde
(from a jar)
1½ teaspoons ground cumin
1 teaspoon oregano
¾ teaspoon coriander
½
–
¾ teaspoon kosher salt
¼ teaspoon freshly ground
white pepper
1½ jalapeño peppers, cored, seeded
and minced (optional)
1 cup cut white or yellow corn,
(thawed if frozen)
8 lime wedges
Makes 8 cups
Pick over beans and discard any stones or bits of dirt. Soak beans overnight
(8 hours) in water to cover by 3 inches. Drain and rinse.
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray.
Heat oil in a Cuisinart
®
10-inch skillet over medium heat. Add onions and garlic.
Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and
chicken in Slow Cooker. Add salsa, cumin, oregano, coriander, salt, pepper and
jalapeños. Cover and cook on Low for 5 hours using Timer function; Slow Cooker
will automatically switch to Warm setting. One half hour before serving, turn heat
to High; stir in corn.
Serve with wedge of lime.
Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.
Nutritional information per 1-cup serving:
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
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