Black Bean Chicken Chili
Loaded with shredded chicken, beans, corn, and spices, this Black Bean Chicken Chili is a quick and easy soup recipe. Enjoy as is, or serve with cornbread and a side salad!
When it comes to homemade chili, the hubster always requests that I make his favorite no bean chili.
Yes, you heard me correctly! My husband doesn’t like beans in his chili. I think it’s a texture thing; the mixture of ground beef and beans must just put him off.
This black bean chicken chili, though? We both gobbled it up! The combination of warming spices, shredded chicken, black beans, and corn just can’t be beat.
This shredded chicken chili tastes even better the next day, making it a great recipe to have in your meal prep arsenal. Garnish your bowl of chili with shredded cheese, cilantro, and diced tomatoes. It’s the perfect chili to warm you up on cold days!
Ingredients in Black Bean Chicken Chili
This chicken chili soup comes together with minimal ingredients, but it still packs in lots of flavor.
Here’s what you’ll need to make this recipe:
- Olive oil
- Chicken breasts
- Yellow onion
- Chicken broth
- Canned green chiles
- Dried herbs and spices
- Black beans
How to Make Black Bean Chicken Chili
Like most of my recipes, this is an incredibly easy chicken chili to make. It requires just 10 minutes of hands-on prep work, and then the chili can be left to simmer on the stove!
Here’s how the black bean chicken chili is made:
In a large Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on both sides. Remove to a separate plate.
To the same pot, add the onion and cook until tender. Then, add the garlic.
Add the broth, chiles, corn, spices, and black beans; stir to combine.
Add the chicken back to pot, then bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 30 minutes.
Remove the chicken breasts from the pot and use two forks to shred. Return chicken to pot and stir.
Serve immediately. Garnish with shredded cheese, cilantro, diced tomatoes, or sour cream, if desired.
Can Chicken Chili Be Frozen?
Since this is a broth-based chicken chili, it freezes very well. Store in freezer bags or freezer-safe containers for up to 3 months. When ready to eat, reheat gently on the stove.
What to Serve with Chicken Chili
This shredded chicken chili is filling on its own, but it pairs nicely with crusty bread or a side salad. Here are a few side dishes to serve with the chicken chili:
Tips for Making Chicken Chili with Beans
- To make the recipe even easier, you might be able to use ground chicken instead of shredded. However, I’ve only tested it as written so I can’t say for sure.
- When you first add the chicken breasts to the pot, you only need to brown them on both sides. It’s okay if they’re not fully cooked at this point, they’ll finish cooking in the broth.
- For a spicier chicken chili with beans, add more green chiles or a pinch of red pepper flakes.
Looking for More Easy Soup Recipes?
- Instant Pot No Bean Chili
- Mushroom Barley Soup
- Slow Cooker Pizza Chili
- One-Pot Lasagna Soup
- One-Pot Chicken Fajita Soup
Easy Video Tutorial for Black Bean Chicken Chili:
Black Bean Chicken Chili
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (32 ounce) carton low-sodium chicken broth
- 1 (4 ounce) can chopped green chiles
- 2 cups yellow corn, (fresh or frozen)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground red pepper
- 3 (14.5 ounce) cans black beans, drained
- Shredded cheddar cheese, chopped cilantro, diced tomatoes, if desired
- In a large Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on both sides (does not need to be cooked through at this point). Remove to a separate plate for the time being.
- Add onion and cook until tender, about 3 minutes. Add garlic and cook for 1 minute.
- Add broth, chiles, corn, oregano, cumin, salt, black pepper, red pepper and black beans; stir to combine. Add chicken back to pot.
- Bring mixture to a boil. Reduce heat to low, cover, and simmer for about 30 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove chicken breasts from pot and use two forks to shred. Return chicken to pot and stir.
- Serve immediately. Garnish with shredded cheese, cilantro, diced tomatoes, or sour cream, if desired.
- Recipe lightly adapted from Cast Iron Comfort Food Magazine - 2017