StewS & chiliS
6
18
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18
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
Makes 8 cups
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 slow cooker switches to Warm, set timer for 4 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.
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
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