User Rating 4 of 5 stars*
By Diana Rattray, About.com
This chicken chili is loaded with flavor, and it makes a great fall or winter meal with cornbread or biscuits.
2 Tablespoons olive oil
2 boneless chicken breast halves, diced
12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
1 cup chopped onion
4 cloves garlic, minced
2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
1 1/2 cups tomatillo salsa
1 cup chicken broth
1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
1 cup frozen corn kernels
2 Tablespoons finely chopped jalapeno peppers, or mild chile peppers
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper, optional
In a large skillet, heat olive oil over medium heat.
Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro.
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Sprinkle with cilantro just before serving.