Cuisinart CRC-650 manual White Chili with Chicken, Makes 13 cups

White Chili with Chicken

Makes 13 cups

1 pound white beans cooking spray

1tablespoon good quality olive oil

2cups chopped onions

1 tablespoon chopped garlic

5 cups low-sodium chicken stock

1½ pounds chicken breast meat, cut into 1-inch cubes

¾cup prepared salsa verde (from a jar)

2 teaspoons ground cumin

1½ teaspoons 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)

8 lime wedges

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.

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

Stews & Chilis

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