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White Chili with Chicken

Cuisinart original


  • 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

Nutritional information

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


  1. 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. 
  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.