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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 a bowl as is, or serve with cornbread and a side salad. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: chicken chili, chicken recipe, chili
Servings: 8 servings
Calories: 243kcal


  • 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


Serving: 1serving | Calories: 243kcal | Carbohydrates: 31g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 215mg | Potassium: 376mg | Fiber: 4g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg