White Bean Chicken Chili

Much like my colleague, I love soup. I also LOVE slow cookers. There is nothing better than getting home after a long day of cracking cases and crushing deals and finding some piping hot soup ready for dinner. This is White Bean Chicken Chili is best in the winter, so make it before it gets too warm out.

Ingredients:
• 2 tablespoons olive oil
• 2 boneless chicken breast halves, diced (You don’t have to use big ones. You can use the thin boneless skinless chicken breasts)
• 12 to 16 ounces chicken sausage ( I like Aidell’s chicken apple sausage the best)
• 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, chili-style works best
• 2 tablespoons finely chopped jalapeno peppers
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation: 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. You might feel like you want to add more liquid as it doesn’t look like that much, but it works itself out.

Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Serve plain or with cheese, sour cream and tortilla strips. You can also serve with biscuits or cornbread.

xoxo Mysterious Blogger