One-Pot Black Bean Chicken Stew with Corn

By AislePrompt Editorial · ·

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 developed and reviewed.

A hearty, aromatic stew featuring tender chicken, black beans, and sweet corn simmered in a rich tomato broth. This Tex-Mex-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 20 min Cook: 35 min Serves 6 Tex-Mex cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Season 2 lbs chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 4-5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot and cook for 3 minutes until softened. Stir in 1 tsp cumin and 1 tsp chili powder, cooking for 1 minute until fragrant.
  3. Step 3: Add 14 oz diced tomatoes (with juice) and 2 cups chicken broth, scraping the bottom of the pot to release browned bits. Bring to a simmer.
  4. Step 4: Return the chicken to the pot, then add 2 cans (15 oz each) black beans and 1 cup corn kernels. Reduce heat to low, cover, and simmer for 30 minutes.
  5. Step 5: Stir in 1/4 cup chopped cilantro and 1 lime juiced. Simmer for 5 minutes more until flavors meld and the stew is heated through.

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