White Chili with Chicken

• 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 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.