Creamy Tex-Mex Chicken and Black Bean Chili

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty chili blending tender shredded chicken, black beans, and a creamy chipotle-infused broth, perfect for warming up after a day outdoors. This Mexican-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, black beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

2 large (about 1 lb) chicken breasts
1 can (15 oz), drained and rinsed black beans
1 medium, diced yellow onion
3, minced garlic cloves
2 peppers, minced chipotle peppers in adobo sauce
4 cups chicken broth
4 oz, softened cream cheese
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh cilantro
1, cut into wedges for serving lime

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves and sauté for 4-5 minutes until softened and fragrant.
Step 2: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
Step 3: Add 2 large chicken breasts and 4 cups chicken broth to the pot. Bring to a simmer, cover, and cook for 20 minutes until chicken is cooked through.
Step 4: Remove chicken breasts, shred with two forks, and return to the pot. Stir in 1 can (15 oz) drained black beans and 2 minced chipotle peppers in adobo sauce.
Step 5: Add 4 oz softened cream cheese and stir gently until melted and the chili becomes creamy. Heat through for 5 minutes.
Step 6: Serve garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over.