Tex-Mex Chicken and Black Bean Chili with Roasted Corn
Hearty chicken chili simmered with black beans, roasted corn, and smoky chipotle peppers, delivering bold southwest flavors in every spoonful. This mexican-inspired soups ready in about 55 minutes pairs (15 oz), drained and rinsed black beans, frozen corn kernels, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn kernels
- 2 peppers, minced chipotle peppers in adobo sauce
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 425°F. Spread 1 cup frozen corn kernels on a baking sheet and roast for 15 minutes until lightly charred, stirring halfway through.
- Step 2: While corn roasts, heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb diced boneless skinless chicken thighs and cook for 5-6 minutes until browned on all sides but not fully cooked through.
- Step 3: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot with the chicken. Sauté for 4 minutes until the onion is translucent and fragrant.
- Step 4: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 2 minced chipotle peppers in adobo sauce, 1 tsp kosher salt, and 1/2 tsp black pepper; cook for 1 minute until spices are aromatic.
- Step 5: Pour in 1 can (14.5 oz) diced tomatoes with juices, 2 cups chicken broth, and 1 can (15 oz) drained black beans. Bring to a simmer, cover, and cook for 20 minutes until chicken is tender and chili thickens.
- Step 6: Stir in the roasted corn and 1/4 cup chopped fresh cilantro. Adjust seasoning if needed. Serve hot with lime wedges for squeezing over each bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Chicken and Black Bean Chili with Roasted Corn take to make?
Total time is about 55 minutes (15 min prep + 40 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 Tex-Mex Chicken and Black Bean Chili with Roasted Corn?
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 frozen corn kernels from drying out.
Can I substitute ingredients in Tex-Mex Chicken and Black Bean Chili with Roasted Corn?
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 Tex-Mex Chicken and Black Bean Chili with Roasted Corn 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 Tex-Mex Chicken and Black Bean Chili with Roasted Corn?
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.
