Southwest Chicken Chili
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 5 servings.
Chicken thighs are a nice change of pace in this easy chili. I also use a smoked ham hock and fresh cilantro for flavor and to keep the dish interesting. —Phyllis Beatty, Chandler, Arizona
Ingredients
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1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
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1 tablespoon olive oil
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1 smoked ham hock
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (14-1/2 ounces) chicken broth
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1 can (4 ounces) chopped green chiles
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1/4 cup chopped onion
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2 tablespoons minced fresh cilantro
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/8 to 1/4 teaspoon crushed red pepper flakes
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Optional: Sour cream and sliced jalapeno pepper
Directions
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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, 6-8 hours.
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2.
Remove ham hock. 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.
Nutrition Facts
1 cup: 343 calories, 16g fat (4g saturated fat), 104mg cholesterol, 735mg sodium, 16g carbohydrate (1g sugars, 5g fiber), 33g protein.
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