One-Pot Mexican Chicken and Black Beans
A comforting and versatile dish that brings the flavors of Mexico to your table, perfect for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing and introducing a rich flavor.
- 1 pound boneless, skinless chicken breasts, diced Juicy protein that soaks up all the flavors.
- 1 onion, chopped Adds sweetness and depth.
- 2 cloves garlic, minced Because who can resist the aroma of garlic?
- 1 can (15 ounces) black beans, drained and rinsed Rich in fiber and protein, these beans are a hearty addition.
- 1 can (14.5 ounces) diced tomatoes Juicy and tangy, they bring brightness to the dish.
- 1 cup chicken broth The liquid gold that ties all the ingredients with succulent chicken flavor.
- 1 tablespoon chili powder For a touch of heat and that classic Mexican flair.
- 1 teaspoon cumin Earthy and warm, it enhances the overall flavor profile.
- Salt and pepper to taste Because seasoning is key.
Instructions
Cooking Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced chicken and sauté for about 5-7 minutes or until browned.
- Toss in the chopped onion and garlic, cooking for an additional 3-4 minutes, until the onion becomes translucent and fragrant.
- Stir in the black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with your choice of cilantro, avocado, or lime.
Notes
Swap proteins or add vegetables to personalize this dish. Store leftovers in an airtight container for up to 3 days.