Southwestern Chicken and Black Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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. 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: 35 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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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.

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