Chicken and Black Bean Chili Bowls

Hearty and quick chili featuring shredded rotisserie chicken, black beans, corn, and diced tomatoes, served with crunchy tortilla chips and creamy guacamole.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $5.28/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• quick
• spicy

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (chopped)
• 1 clove garlic (minced)
• 1.5 cup cooked chicken (shredded)
• 1 can black beans (rinsed, drained)
• 1 can diced tomatoes (undrained)
• 0.5 cup frozen corn
• 1.5 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 cup chicken broth
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup tortilla chips
• 0.5 cup guacamole (store-bought)

Instructions

1. Heat olive oil in a medium saucepan or pot over medium heat. Add chopped yellow onion and cook until softened, about 3-4 minutes.
2. Stir in minced garlic, chili powder, and ground cumin. Cook for 1 minute until fragrant.
3. Add shredded cooked chicken, rinsed black beans, diced tomatoes (undrained), frozen corn, and water or chicken broth to the pot. Bring the mixture to a simmer.
4. Reduce heat to low, cover, and let it gently simmer for 10-12 minutes, allowing the flavors to deepen. Season with salt and black pepper to taste.
5. Serve the chili hot in bowls, topped with a generous portion of tortilla chips and a dollop of store-bought guacamole.

Notes

Using pre-cooked rotisserie chicken is a great shortcut for this recipe. Adjust chili powder to your preferred spice level.

Nutrition (per serving)

• Calories: 700
• Protein: 58.7 g
• Carbohydrates: 65.5 g
• Fat: 25.8 g
• Fiber: 15 g
• Sodium: 1350 mg
• Saturated Fat: 4.5 g
• Sugar: 9.2 g
• Cholesterol: 125 mg