Cuisinart PSC-650 - Manual (Page 29)

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White Chili with Chicken
pound white beans
cooking spray
tablespoon good quality olive oil
cups chopped onions
tablespoon chopped garlic
cups low-sodium chicken stock
½ pounds chicken breast meat,
cut into -inch cubes
¾ cup prepared salsa verde
(from a jar)
teaspoons ground cumin
½ teaspoons oregano
teaspoon coriander
teaspoon kosher salt
teaspoon freshly ground
white pepper
jalapeño peppers, cored, seeded
and minced (optional)
cup cut white or yellow corn,
(thawed if frozen)
lime wedges
Makes 13 cups
Pick over beans and discard any stones or bits of dirt. Soak beans overnight
( hours) in water to cover by 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 ® 0-inch skillet over medium heat. Add onions and garlic. Cook until
onions are soft, about 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 hours and press
High. Once time elapses, reset time to 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