Jalapeño Beans With Shredded Chicken Recipe

I’m excited to share my take on Jalapeno Beans With Shredded Chicken. I combine shredded rotisserie chicken with fresh jalapeños, crisp onions, garlic, black and pinto beans, plus a splash of broth, cumin, and smoked paprika. This healthy weeknight dinner offers a lively blend of savory and spicy flavors.

I recently tried making a version of Jalapeño Beans With Shredded Chicken that quickly became one of my favorite beans with chicken recipes. This dish is really simple and packs so much flavor without too much fuss.

I start off by heating 1 tbsp of olive oil in a large pan and tossing in one small, diced onion along with 3 cloves of minced garlic. Soon after, I add in 2-3 fresh diced jalapeños providing enough kick, and then mix in the shredded rotisserie chicken.

I also mix in a can each of black beans and pinto beans, then pour in 1 cup of low-sodium chicken broth. A sprinkle of 1 tsp ground cumin and 1/2 tsp smoked paprika along with salt and pepper tie everything together.

I like to finish it with the optional juice of one lime and a bit of chopped cilantro for that extra pop. Its a twist on authentic Mexican recipes that even slow cooker fans would love.

Enjoy this hearty dish as your go-to chicken and beans creation!

Why I Like this Recipe

I like this recipe for several reasons:

1. I love how simple it is to throw together a tasty meal even when Im super busy. Using a store bought rotisserie chicken makes it so much easier, and it saves me a lot of time.

2. The spicy kick from the jalapeños really brings out the flavor. I like how I can control just how hot I want it by leaving in a couple of seeds or not.

3. I enjoy the texture and heartiness that comes from mixing both black beans and pinto beans. It makes the dish feel satisfying without being too heavy.

4. I appreciate that it’s simple to customize too. I can add a splash of lime or even a handful of chopped cilantro for that extra bit of zing, which makes it even more fun to prepare.

Ingredients

• Shredded rotisserie chicken: gives you lean protein and flavor without much fuss.
• Black beans: they’re full of fiber and protein, making the meal hearty and healthy.
• Pinto beans: add creaminess, fiber, and extra protein to keep you satisfied.
• Jalapeños: bring spicy heat and vitamin C, amping up the flavor real good.
• Garlic: boosts overall taste and has great health perks you can count on.
• Olive oil: delivers healthy fats with a subtle richness that ties things together.

Ingredient Quantities

• 2 cups shredded rotisserie chicken (from one store-bought chicken, its super easy)
• 1 tbsp olive oil
• 1 small onion, diced (you can add a bit more if you really love onions)
• 3 garlic cloves, minced
• 2-3 fresh jalapeños, seeded and diced (if you like it extra spicy, leave a few seeds in)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional: Juice of 1 lime (for that extra zesty kick)
• Optional: 1/4 cup chopped fresh cilantro (if you a fan of a fresh finish)

How to Make this

1. Heat 1 tbsp olive oil in a large skillet over medium heat; add the diced onion and minced garlic and cook until the onions are soft, about 3-4 minutes.

2. Stir in the diced jalapeños and cook for another 1-2 minutes so they start to soften.

3. Sprinkle in 1 tsp of ground cumin and 1/2 tsp of smoked paprika, adding a pinch of salt and pepper as you go.

4. Add the 2 cups of shredded rotisserie chicken to the skillet, tossing well to coat with the spices and veggies.

5. Pour in the 1 cup of low-sodium chicken broth, and let everything come to a gentle simmer.

6. Mix in both the black beans and pinto beans (each from a 15 oz can, drained and rinsed) ensuring all ingredients are well combined.

7. Allow the mixture to simmer for 5-7 minutes, so all the flavors meld together.

8. If you like a zesty kick, squeeze the juice of 1 lime over the mixture and stir it in.

9. Once done, turn off the heat then stir in 1/4 cup of chopped fresh cilantro if you choose to use it.

10. Taste the dish and adjust salt and pepper as needed, then serve warm with rice or tortillas for a satisfying meal.

Equipment Needed

1. Large skillet – You need this to heat your oil and cook the veggies and chicken.
2. Chef’s knife – Use this for dicing the onion, slicing the jalapeños, and mincing the garlic.
3. Cutting board – This makes chopping the veggies safer and easier.
4. Measuring spoons – For getting the right amounts of olive oil, cumin, and smoked paprika.
5. Measuring cup – Used for the low-sodium chicken broth and ensuring accurate bean portions.
6. Can opener – Essential for opening the cans of black beans and pinto beans.
7. Spatula or wooden spoon – Great for stirring and combining the ingredients.
8. Lime squeezer (optional) – Helps you easily extract the juice from the lime for that zesty kick.

FAQ

Jalapeño Beans With Shredded Chicken Recipe Substitutions and Variations

• Shredded rotisserie chicken: You can swap it with rotisserie turkey or even use leftover chicken breasts
• Olive oil: If you dont have this, try using canola or vegetable oil
• Diced onion: Feel free to use red onion or shallots for a slightly different flavor
• Fresh jalapeños: You can substitute with serrano peppers or even canned jalapeños if fresh ones arent available
• Low-sodium chicken broth: If you havent got any, vegetable broth or water with a pinch of salt works just fine

Pro Tips

1. If you really like spice, try leaving a few jalapeño seeds in or even add an extra pepper. This will give your dish a good kick that stands out.
2. When you heat up the oil and toss in the spices, let them toast for a minute longer to really get their flavor going. It may seem small but it makes the whole dish taste richer.
3. After you finish cooking, let the dish sit off the heat for a little bit. This resting time helps all the flavors mix together better, making your meal even more tasty.