Entrees

White Chili with Chicken

Makes 8 Cups

White Chili with Chicken

Makes 8 Cups

Nutritional information per serving (1 cup): Calories 390 (13% from fat)
carb. 45g
pro. 40g
fat 5g
sat. fat 1g
chol. 65mg
sod. 570 mg
calc. 145mg
fiber 15g

Ingredients

  • 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

Preparation

  1. Soak beans overnight (8 hours) in water to cover by 3 inches. Drain and rinse.
  2. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray.
  3. 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.
  4. Place stock, beans and chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed.
  5. 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.