Recipe Background
Southwest Chicken Chili offers smoky, tender flavors in a rich broth.
Warm, comforting, and deeply flavorful, this chicken chili captures the essence of Southwest cooking. Each spoonful offers a harmonious blend of tender chicken, smoky ham, and mild green chiles, all nestled in a savory broth. Beans add a heartiness that blends beautifully with the spices, creating a rich, layered taste. The aroma fills the kitchen with hints of garlic, cumin, and oregano, teasing the senses long before you take your first bite.
Cooking this chili feels as satisfying as digging into it. Searing the chicken enhances its flavor, locking in juices that emerge throughout the slow-cooking process. Not only does this step add depth, but it also prevents the chicken from losing its character amid the robust spices and hearty beans. Letting the ham hock simmer gently releases a smoky essence that elevates the dish from simple to sensational.
As the day unfolds, the slow cooker does the heavy lifting. When it’s ready, topping your bowl with fresh cilantro, creamy sour cream, or spicy jalapeño adds a personal touch—making it a meal to remember. It's perfect for a weekend family gathering or a cozy weekday dinner. Sharing this dish is as enjoyable as making it, with flavors that bring a bit of the Southwest right to your table.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken thighs boneless, skinless, and cut into 1-inch cubes
- 1 smoked ham hock
- 1 (15.5-ounce) can great northern beans rinsed and drained
- 1 (14.5-ounce) can chicken broth
- 1 (4-ounce) can chopped green chiles
- 1/4 cup onion chopped
- 2 tablespoons fresh cilantro minced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8-1/4 teaspoon crushed red pepper flakes
- sour cream optional, to taste, for serving
- jalapeño optional, chopped and seeded, to taste, for serving
Directions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken and cook until browned, about 3 minutes per side.
- Transfer the chicken to a 3-quart slow-cooker.
- Add the ham hock, the beans, the broth, the chiles, the onion, the cilantro, the garlic powder, the cumin, the oregano, and the red pepper flakes to the slow cooker.
- Cover and cook on low until the ham is tender and the chicken is cooked through, about 6-8 hours.
- Transfer the ham bone from the slow cooker.
- When cool enough to handle, cut the meat from the bone and discard the bone.
- Return the meat to the slow cooker.
- Serve with the sour cream and the jalapeño.
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