Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
- 1 can (15 oz) black beans, rinsed
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro (optional)
Instructions
- In a pot, boil chicken breasts in enough water to cover until cooked through (about 15 minutes). Shred once cooled.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until soft (around 5 minutes).
- Stir in cumin and chili powder; cook until fragrant (about 1 minute). Add the diced tomatoes with their juices.
- Mix in shredded chicken, black beans, and chicken broth. Simmer for 20 minutes.
- Adjust seasoning to taste; add more chili powder for heat if desired.
- Serve hot topped with cheese and cilantro alongside tortilla chips or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For quicker prep, use rotisserie chicken. Experiment by adding corn or lime juice for extra flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stove.