Nothing is better than a warm bowl of home soup when the temperature outside is freezing cold. This is my twist on a chili recipe that we really have come to love.


  • 2 tbsp olive oil
  • 1 large yellow onion, diced small
  • 1 lb ground white chicken
  • 1/2 lb spicy turkey or chicken sausage
  • 28-32 oz chicken broth
  • 2  cans Cannellini beans
  • 1 can Great Northern beans
  • 1 can Bush’s Best Chili beans (Pinto)
  • 1 (4 oz can) chopped green chili’s
  • 1 tbsp ground Chili Powder
  • 2 tbsp Ground Cumin
  • 2 tsp Garlic Powder
  • 1 1/4 tsp salt
  • 1/4 tsp ground Red Pepper
  • Pepper Jack cheese, shredded for topping
  • Sour Cream, for topping
  • Frito’s, for topping


  1. Saute onions until translucent, about 4 minutes. Transfer to a slow cooker. In the same pan, brown ground chicken and sausage. When brown, transfer to slow cooker with onions.
  2. To the slow cooker, add broth, beans-do not drain, green chili, and spices. Mix well, cover and cook on low for 4-5 hours.
  3. Serve hot with shredded cheese, sour cream and Frito’s as toppings.