Entrees
White Chili with Chicken
8 Cups
White Chili with Chicken
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
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
- 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 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.
- 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.
