Ingredients
Scale
- 2 Jalapeños, diced (Use more for extra heat)
- 2 cans (15 oz each) Canned beans (black/pinto, Rinse and drain before using)
- 2 cups Shredded chicken (Cooked, rotisserie chicken works well)
- 1 can (14.5 oz) Diced tomatoes (Can be diced or crushed)
- 1 medium Onions, diced (Yellow or white onions preferred)
- ¼ cup Herbs (cilantro/parsley, Fresh is best for flavor)
- 4 cups Chicken broth (Low-sodium preferred)
- Salt to taste
- Pepper to taste
Instructions
- Sauté onions and jalapeños in a large pot over medium heat until softened, about 5 minutes.
- Add diced tomatoes to the pot and cook for another 2-3 minutes, stirring occasionally.
- Stir in the canned beans and shredded chicken along with the chicken broth.
- Season the mixture with herbs, salt, and pepper according to your taste.
- Bring the entire mixture to a simmer over medium-high heat, then reduce to low.
- Cook for 15-20 minutes until everything is heated through and flavors meld together.
- Serve warm, ideally with cornbread on the side for a complete meal.
Notes
Adjust the heat by removing seeds from jalapeños for a milder dish. Use fresh herbs for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: one-pot meal, chicken, jalapeño, beans, easy dinner