One-Pot Southwestern Chicken and Black Bean Stew
A hearty and comforting stew blending smoky chipotle with tender chicken and black beans, perfect for a quick and filling meal. This latin american-inspired one pot ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 14 oz canned diced tomatoes
- 15 oz, drained and rinsed canned black beans
- 2 cups chicken broth
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cut chicken thighs and sauté for 5-6 minutes until browned on all sides but not fully cooked through.
- Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the pot and cook for 3 minutes until the onion softens and garlic is fragrant.
- Step 3: Stir in 1 tsp chipotle chili powder, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook for 1 minute to toast the spices and release their aromas.
- Step 4: Pour in 14 oz canned diced tomatoes with juice, 15 oz drained and rinsed canned black beans, and 2 cups chicken broth. Bring to a boil, then reduce to a simmer.
- Step 5: Cover and simmer for 20 minutes until chicken is fully cooked and flavors meld.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice just before serving for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Southwestern Chicken and Black Bean Stew take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Southwestern Chicken and Black Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Southwestern Chicken and Black Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Southwestern Chicken and Black Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Southwestern Chicken and Black Bean Stew?
Latin American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
