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Southwest Chicken Chili

 Southwest Chicken Chili
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting.—Phyllils Beatty, Chandler, Arizona
5 ServingsPrep: 15 min. Cook: 6 hours


  • 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 chilies
  • 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
  • Sour cream, optional


  • In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow
  • cooker. Add the ham hock, beans, broth, chilies, onion and
  • seasonings. Cover and cook on low for 6 to 8 hours or until ham is
  • tender.
  • Remove ham bone. When cool enough to handle, remove meat from bone;
  • discard bone. Cut meat into bite-size pieces and return to slow
  • cooker. Serve with sour cream if desired.
  • Yield: 5 servings.

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Southwest Chicken Chili (continued)

Nutritional Facts: 1 cup (calculated without sour cream) equals 343 calories, 16 g fat (4 g saturated fat), 104 mg cholesterol, 735 mg sodium, 16 g carbohydrate, 5 g fiber, 33 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.