Entrees
null
Makes 13 cups
null
Makes 13 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
- 1pound white beans cooking spray
- 1tablespoon good quality olive oil
- 2cups chopped onions
- 1tablespoon chopped garlic
- 5cups low-sodium chicken stock
- 1½pounds chicken breast meat, cut into 1-inch cubes
- ¾cup prepared salsa verde
- (from a jar)
- 2teaspoons ground cumin
- 1½teaspoons oregano
- 1teaspoon coriander
- 1teaspoon kosher salt
- 1teaspoon freshly ground white pepper
- 2jalapeño peppers, cored, seeded and minced (optional)
- 2cup cut white or yellow corn, (thawed if frozen)
- 8lime 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 3 hours and press
- High. Once time elapses, reset time to 4 hours and press Simmer; slow cooker will
- automatically switch to Warm again 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.
