These spicy jalapeño beans with tender shredded chicken are a tasty and hearty dish. Perfect for chilly days, they bring warmth and flavor to your table!
Honestly, who can resist a bowl of this goodness? I love topping mine with a little cheese and cilantro—it’s like a party in a bowl! 🎉
Making this dish is super easy! Just simmer everything together, and you’re ready to enjoy a delicious meal without any fuss. So simple and satisfying!
Key Ingredients & Substitutions
Pinto Beans: Dried pinto beans are great for this recipe as they cook down nicely, but canned beans are a fantastic shortcut. I often use canned beans for a quicker meal; just make sure to rinse them well first!
Jalapeños: I love using fresh jalapeños for their brightness and spice. If you’re looking for less heat, consider using poblano peppers instead or just a couple of slices. You could even use pickled jalapeños for a tangy twist!
Chicken: Boneless chicken breasts work well for shredding, but thighs are juicier and add more flavor. If you have leftover rotisserie chicken, that’s a great time-saver too!
Spices: Ground cumin and chili powder are key for that delicious flavor. If you want to switch things up, consider adding taco seasoning or smoked paprika for a smoky taste.
What’s the Best Way to Cook Dried Pinto Beans?
If you’re using dried beans, soaking them helps reduce cooking time and ensures they’re tender. You can do an overnight soak or a quick soak by boiling them for a few minutes and letting them sit covered. After soaking, rinse them before adding to the pot—they’ll cook perfectly!
- For a richer flavor, cook the beans in chicken broth instead of water.
- Simmer at low heat to keep the beans from breaking apart as they soften.
Jalapeño Beans with Shredded Chicken
Ingredients You’ll Need:
For the Beans:
- 2 cups dried pinto beans (or 3 cans pinto beans, drained and rinsed)
- 3 to 4 fresh jalapeño peppers, sliced (adjust to taste)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups chicken broth or water
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Chicken:
- 1 lb boneless, skinless chicken breasts
For Topping:
- Fresh cilantro, chopped (for garnish)
- Optional toppings: chopped onion, sour cream, shredded cheese
Time Estimate:
This recipe takes about 10 minutes of prep time, and if you are using dried beans, plan for about 1.5 hours of cooking time. If you’re using canned beans, it’ll take about 30 minutes altogether. A delicious meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Beans:
If you’re using dried pinto beans, rinse and soak them overnight or use the quick-soak method by boiling them for a few minutes, then letting them sit in hot water for an hour. Drain and rinse before cooking. If you’re using canned beans, just skip this step!
2. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 30 seconds, or until fragrant.
3. Add Jalapeños and Tomatoes:
Now, toss in the sliced jalapeños and diced tomatoes into the pot. Stir everything together and cook for 2-3 minutes, letting the peppers soften a bit.
4. Combine the Beans and Spices:
Add your pinto beans (either soaked or canned), along with the cumin, chili powder, smoked paprika (if using), salt, and pepper. Give it a good stir to combine all the ingredients.
5. Simmer to Perfection:
Pour in the chicken broth or water, enough to cover the beans by at least 1 inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer. If using dried beans, cook for about 1 to 1.5 hours or until tender. For soaked beans, it’ll be about 30 minutes. If you’re using canned beans, simmer for 15-20 minutes.
6. Cook the Chicken:
While the beans are cooking, in a separate pot, boil the chicken breasts in water or broth until fully cooked (about 15-20 minutes). Once cooked, remove them from the liquid and shred the chicken using two forks.
7. Combine Shredded Chicken with Beans:
Add the shredded chicken into the pot with the beans and stir well. Allow everything to simmer together for another 10-15 minutes to blend the flavors.
8. Taste and Adjust Seasoning:
Before serving, taste the dish and adjust the seasoning with salt, pepper, or more jalapeños if you like extra heat!
9. Serve and Enjoy:
Serve this delicious dish hot, garnished with freshly chopped cilantro. Feel free to add optional toppings like chopped onions, a dollop of sour cream, or a sprinkle of shredded cheese for added yumminess!
Enjoy your warming, flavorful Jalapeño Beans with Shredded Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. For quick thawing, place the chicken in a sealed plastic bag and submerge it in cold water. Once thawed, cook and shred as you normally would.
How Can I Adjust the Spice Level?
If you’re looking for a milder dish, you can remove the seeds and membranes from the jalapeños before adding them to the pot. Alternatively, replace some or all of the jalapeños with bell peppers for a sweet flavor without the heat!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and cook the jalapeño beans and chicken in advance. Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if needed to loosen up the beans.
What Should I Serve with Jalapeño Beans?
These beans are delicious on their own or served over rice or quinoa. For a heartier meal, you can pair them with tortillas or corn bread. Top with fresh cilantro, diced onions, or cheese for extra flavor!