Black bean chicken chili brings cooked shredded chicken, black beans, fire-roasted tomatoes and green chiles together in one pot. Sour cream is stirred in after the simmer, while cheese, chips and herbs stay as toppings.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 2 cups cooked, shredded chicken
- 2 teaspoons ground 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
- 1/2 cup sour cream
- Shredded cheddar cheese, tortilla chips, green onions, cilantro and extra sour cream, for serving
How to prepare it
Because the chicken is already cooked, it only needs to warm with the spices before the liquids and beans go in. Simmer the assembled chili, then finish with sour cream after the heat is lowered so the toppings remain separate.
The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.
Serving and storage
Serve in bowls with the toppings alongside. Cool leftovers promptly and refrigerate in covered shallow containers; warm them thoroughly before eating.
Frequently asked questions
Does the chicken need to be cooked first?
Yes. The formula calls for cooked, shredded chicken rather than raw chicken.
When is the sour cream added?
Stir it in after the covered simmer, then add any extra as a topping at serving time.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintBlack Bean Chicken Chili
Black bean chicken chili brings cooked shredded chicken, black beans, fire-roasted tomatoes and green chiles together in one pot. Sour cream is stirred in after the simmer, while cheese, chips and herbs stay as toppings.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 1x
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 2 cups cooked, shredded chicken
- 2 teaspoons ground 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
- 1/2 cup sour cream
- Shredded cheddar cheese, tortilla chips, green onions, cilantro and extra sour cream, for serving
Instructions
- Warm the olive oil in a pot over medium-low heat. Cook the diced onion and garlic with a pinch of salt and pepper for about 5 minutes, stirring until softened.
- Stir in the cooked shredded chicken, cumin, smoked paprika and chili powder. Cook for another 2 to 3 minutes.
- Add the stock, crushed tomatoes, black beans and green chiles. Bring to a boil, reduce to a simmer, cover and cook for 15 to 20 minutes.
- Stir in the 1/2 cup sour cream until incorporated. Taste and adjust salt and pepper. Serve with cheddar, tortilla chips, green onions, cilantro and extra sour cream as desired.
