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 for flavor and to keep the dish interesting. Dovetaiing Tip: Use the chicken you cooked on day one for today's chili recipe.
Prep time:
Cook time:
Serving size: 5
Calories per serving: 1,552
Ingredients:
Cook time:
Serving size: 5
Calories per serving: 1,552
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 onions
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:
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.
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
