In large Dutch oven, saute chicken in butter over medium heat.(I grill chicken breasts-freeze and have on hand) Remove from pan and cut in pieces. Cook onion in butter over low heat until tender.
Add remaining ingredients except toppings. Bring to a boil, reduce heat and simmer uncovered about 15 minutes,stirring. Cook un chili is of desired consistency.....
serve with desired toppings such as- sour cream shredded Monterey jack cheese, chopped black olives, red onion or chopped tomato.
Serving
Suggestions
Great with corn bread
Originally Submitted
11/17/2006
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