Southwest Chicken Chili

Southwest Chicken Chili

from tasteofhome.com
1 servings

Chicken thighs are a nice change of pace in this easy chili. I also add a smoked ham hock and fresh cilantro for flavor and to keep the dish interesting. —Phyllils Beatty, Chandler, Arizona

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 smoked ham hock
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (4 ounces) chopped green chiles
  • 1/4 cup chopped onion
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • Optional: Sour cream and jalapeno

Directions

  1. 1

    In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chiles, onion and seasonings. Cover and cook on low until ham is tender, 6 to 8 hours.

  2. 2

    Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to slow cooker. If desired, serve with sour cream and sliced jalapeno.