White Chili with Chicken

1        pound white beans cooking spray

1        tablespoon good quality olive oil

2        cups chopped onions

1        tablespoon chopped garlic

5        cups low-sodium chicken stock

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

¾       cup prepared salsa verde

(from a jar)

2        teaspoons ground cumin

1½     teaspoons oregano

1        teaspoon coriander

1        teaspoon kosher salt

1        teaspoon freshly ground white pepper

2        jalapeño peppers, cored, seeded and minced (optional)

2        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

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.