Southwest Chicken Chili

• 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

1. 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.
2. 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.

chicken, olive oil, hock, great northern beans, chicken broth, green chilies, onion, fresh cilantro, garlic, ground cumin, oregano, red pepper, sour cream

Taken from www.tasteofhome.com/recipes/southwest-chicken-chili/ (may not work)