White Bean and Chicken Chili

This is one of my favorite slow cooker recipes.  You could definitely make it on the stove top as well. 

2 T olive oil
2 boneless chicken breast halves, diced
12 to 16 ounces chicken sausage (chicken & apple, smoked, chicken and basil, etc. or turkey)
1 c chopped onion
4 garlic cloves minced
2 cans (16 ounces) great northern beans, drained and rinsed
1 1/2 cup tomatillo salsa (get mild unless you like spicy chili)
1 c chicken broth
1 can (14.5 ounces) diced tomatoes with juice
1 c frozen corn kernels
2 T diced green chilis
1 1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
Dash of cayenne pepper

Combine everything in the crock pot, mix well and cook on high for 4 hours, or on low for 6-7 hours.

Stove-top:  In a large pot with a lid on medium heat add oil and saute onions until they are soft.  Add garlic and cook for 1 mins.  Add chicken and cook all the way through.  Once chicken is cooked through, add remaining ingredients.  Mix well and cook until heated through. 

Serve with tortilla chips/strips, shredded cheese and sour cream.