This chicken chili is loaded with flavor, and it makes a great fall or winter meal with cornbread or biscuits.
Ingredients:
- 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
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 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.
Serves 6.
Serves 6.
More Chicken Chili
Crockpot Chicken Chili
Chicken and Black Bean Chili
Favorite Chicken Chili
Will's Chicken Chili
Southwest Chicken Chili
Chicken Recipe Index
Chicken Breast Recipes
Chicken Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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