Skillet Chicken Stew With Black Beans and Corn

Chicken and black bean stew

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
362 Calories
9g Fat
44g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 362
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 52mg 17%
Sodium 542mg 24%
Total Carbohydrate 44g 16%
Dietary Fiber 10g 35%
Total Sugars 9g
Protein 30g
Vitamin C 39mg 196%
Calcium 73mg 6%
Iron 4mg 22%
Potassium 892mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for skillet chicken stew is full of Tex-Mex flavor, and it's surprisingly fast and easy to prepare and cook. You can also use leftover chicken, rotisserie chicken, or fully cooked chicken breast strips, and that can cut cooking time significantly. 

Serve the stew with crusty bread or cornbread muffins for a meal your family will enjoy.


  • 3 medium boneless, skinless chicken breasts

  • 3/4 teaspoon salt

  • 2 tablespoons vegetable oil

  • 1 cup coarsely chopped onion

  • 3 cloves garlic, minced

  • 1 1/2 teaspoons chili powder

  • 1/2 teaspoon ground cumin

  • 1/8 teaspoon cayenne

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 (14.5-ounce) can stewed tomatoes with juices

  • 1 (12- to 15-ounce) can corn kernels, drained

  • 1 (4-ounce) can chopped mild green chiles

  • 1 cup chicken stock, more as needed

  • 3 tablespoons finely chopped fresh cilantro

Steps to Make It

  1. Cut the chicken into 1/2 to 3/4-inch chunks and season with salt.

  2. In a large deep skillet or Dutch oven, heat 1 tablespoon of the oil over medium-high heat.

  3. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, about 4 minutes.

  4. Remove the chicken and set aside.

  5. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet.

  6. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender and translucent but not browned, about 5 minutes.

  7. Stir in the black beans, stewed tomatoes with their juices, corn, and chiles; bring to a boil over high heat.

  8. Reduce the heat to medium and cook uncovered until mixture is thickened slightly, 10 to 15 minutes. The tomatoes should add enough moisture to the dish, but check it from time to time and add some chicken broth, if necessary.

  9. Stir in the chicken and cilantro; cook until heated through, about 5 minutes longer.

  10. Taste and season with salt and pepper, as needed.