The best black bean chicken chili — quick, comforting, and full of flavor. Made easily with rotisserie or leftover shredded chicken, black beans, fire-roasted tomatoes, diced green chiles and your favorite toppings. A satisfying bowl of cozy comfort food.
I have a literal hug-in-a-bowl for you.
This black bean chicken chili is warm, comforting, and loaded with tender shredded chicken, fire-roasted tomatoes, plenty of black beans and mild green chiles. Finished with cheddar, scallions, sour cream and cilantro, it’s perfect for chilly evenings and makes a wonderful weeknight meal.
I seriously live for meals like this.
This might be one of my favorite soup-style recipes. Between this and my tortellini chicken soup, I can’t get enough — we’ve been eating it weekly and making a whole cozy night around it.
It feels nostalgic to rotate a few reliable meals through the week, and this one is absolutely worth repeating. Plus, my kids love crushing tortilla chips into their bowls.
Crush tortilla chips over the top and everyone is instantly thrilled.
We’ve had lots of welcome rain lately, which has made cozy dinners even more appealing. Even before the real cold sets in, soup and chili nights are my idea of comfort.
This chicken chili is a version of a recipe I’ve made for nearly 15 years — it’s hearty and soul-warming without feeling heavy, and it always delivers on flavor.
It comes together quickly when you use rotisserie or leftover chicken. The rest of the pantry-friendly ingredients are easy to grab:
- Fire-roasted tomatoes
- Diced green chiles
- Black beans
- Smoked paprika
- Sour cream
- And all the toppings
The toppings truly make this chili. I like to serve it with a buttery cornbread on the side for a complete, dreamy meal.
Now you know what’s for dinner tonight!
Black Bean Chicken Chili
Black Bean Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves minced
- kosher salt and pepper
- 2 cups cooked, shredded chicken
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 4 to 5 cups chicken stock
- 1 (28 ounce) can fire roasted crushed tomatoes
- 2 (14 ounce) cans black beans, drained and rinsed
- 2 (4 ounce) cans diced green chiles
- ½ cup sour cream
for topping
- shredded cheddar cheese
- tortilla chips
- sour cream
- green onions
- fresh cilantro
Instructions
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Heat the olive oil in a large pot over medium-low heat. Add the diced onion, minced garlic and a generous pinch of salt and pepper. Cook, stirring regularly, until the onion softens, about 5 minutes.
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Stir in the shredded chicken, cumin, smoked paprika and chili powder. Cook for 2 to 3 minutes to bloom the spices and warm the chicken.
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Pour in the chicken stock, crushed fire-roasted tomatoes, drained black beans and diced green chiles. Bring to a boil, then reduce the heat and simmer, covered, for 15 to 20 minutes to let the flavors meld.
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Remove the lid and stir in the sour cream until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed.
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Ladle into bowls and serve with shredded cheddar, tortilla chips, cilantro, green onions and extra sour cream.
Did you make this recipe?
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Honestly — could eat this for breakfast, lunch or dinner.