Southwestern Chicken and Black Bean Stew
A hearty stew featuring tender chicken thighs, black beans, and regional southwestern spices simmered to create a comforting and flavorful meal. This mexican-inspired soups ready in about 50 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.
Ingredients
- 1 lb, cut into bite-sized pieces boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- 1 can (14.5 oz), undrained diced tomatoes
- 1 can (15 oz), drained and rinsed black beans
- 2 cups chicken broth
- 1/4 cup, chopped fresh cilantro
- 1 tbsp, freshly squeezed lime juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ancho chili powder to the pot. Cook, stirring, for 1 minute until fragrant.
- Step 3: Add 1 lb bite-sized chicken thigh pieces to the pot and cook for 5-7 minutes until lightly browned on all sides.
- Step 4: Pour in 1 can (14.5 oz) undrained diced tomatoes, 1 can (15 oz) drained and rinsed black beans, and 2 cups chicken broth. Stir to combine.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes until chicken is tender and stew thickens slightly.
- Step 6: Stir in 1/4 cup chopped fresh cilantro, 1 tbsp freshly squeezed lime juice, 1 tsp kosher salt, and 1/2 tsp black pepper. Adjust seasoning to taste and serve warm.
Frequently asked questions
How long does Southwestern Chicken and Black Bean Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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 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 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 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 Southwestern Chicken and Black Bean Stew?
Mexican soups 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.
