White Chicken Chili

Not long after we moved into a new neighborhood, there was a neighborhood gathering and chili cookoff.  I decided to make this white chicken chili, and I spiced it up a good bit (Lauren and I love spicy foods).  As our neighbors tasted my chili, they kept commenting on how spicy it was.  Almost all of them couldn't take the heat.  Oops.  :)  If you like the spice, try this recipe as is.  If not, cut back on the chili ingredients quite a bit, as this is quite the spicy chili!

• 2 T vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 14.5 oz can chicken broth
• 1 18.75 oz can tomatillos, drained and chopped OR a can of salsa verde
• 1 16 oz can fire roasted diced tomatoes
• 1 7 oz can diced green chiles
• 1/2 t dried oregano
• 1/2 t ground coriander seed
• 1/4 t ground cumin
• 2 ears fresh corn, slice off the cob (you can substitute frozen corn)
• 1 pound chicken, cooked and diced into 1/2 inch chunks
• 1/2 pound ground chicken
• 1 15 oz can white beans
• 1 pinch salt and black pepper (to taste)
• 2 T cornstarch (to thicken)
• 2 diced jalapenos
• Add more cumin to taste
• Chili powder to taste
• 2-3 T cream

Add all ingredients to slow cooker and cook on low until the chicken is cooked through.