Season both sides of breasts with Grill Mates seasoning. Heat oil in skillet. Cook breasts 3-4 minutes each side. Remove and allow juices to rest. Put onions into skillet and cook 4-5 minutes or until transluscent. Once chicken is cool enough to handle, shred with fork.
Place cooked onions, beans, chicken broth, shredded chicken, cumin, oregano, red/black pepper, and sour cream into 2-3 qt cooking pot.
Heat on medium until nearly boiling, cover, reduce heat and simmer 15-20 minutes. For thicker chili, simmer with lid off.
Originally Submitted
4/20/2011
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