Tex-Mex Chicken and Black Bean Chili with Roasted Corn

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Hearty chicken chili simmered with black beans, roasted corn, and smoky chipotle peppers, delivering bold southwest flavors in every spoonful. This Mexican-inspired soup recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, black beans, frozen corn kernels 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

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