A Flavorful, Hearty Dish That Brings the Spirit of the Southwest to Your Table
This Southwest Chicken and Black Bean Casserole is a bold, comforting one-pan wonder that brings together the vibrant flavors of the Southwest with ease and simplicity. Loaded with juicy chicken, black beans, corn, tomatoes, peppers, and gooey melted cheese, this dish makes weeknight dinners exciting and filling. It’s just the right balance of spice, crunch, and comfort—perfect for busy families or casual get-togethers.
Whether you’re meal prepping for the week or feeding a crowd, this casserole offers a delicious and satisfying way to bring wholesome ingredients to your table without sacrificing flavor. Let’s dive into what makes this dish an instant favorite.
Why You’ll Love This Southwest Casserole
Bold and Balanced Flavors
The combination of smoky spices, tender chicken, hearty black beans, and gooey cheese creates a well-rounded bite in every forkful.
One-Pan Convenience
Everything bakes together in a single dish—easy to prep, even easier to clean up.
Customizable and Crowd-Pleasing
Tweak the spice level, swap in veggies, or even make it vegetarian—this recipe is versatile enough for every palate.
Ingredients
For the Filling
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional, adds depth)
- Salt and freshly ground black pepper, to taste
- 1 cup frozen corn kernels, thawed
For the Topping
- 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
- ½ cup crushed tortilla chips (for crunch and texture)
For Serving
- Cooked rice, quinoa, or cornbread (optional)
- Fresh cilantro, chopped
- Sliced avocado or sour cream
Instructions
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for 6–8 minutes, or until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside.
Sauté the Vegetables
- In the same skillet, add the diced onion and cook for 2–3 minutes until translucent.
- Add the minced garlic, diced red bell pepper, and green bell pepper. Cook for another 4–5 minutes until slightly softened.
Mix the Filling
- Return the cooked chicken to the skillet with the vegetables.
- Stir in the black beans, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and pepper.
- Fold in the thawed corn and let the mixture simmer for 5–7 minutes, allowing the flavors to meld.
Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Pour the chicken and veggie mixture into the dish and spread it evenly.
- Sprinkle the shredded cheese over the top.
- Finish with a layer of crushed tortilla chips.
Bake and Serve
- Bake for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden.
- For a crispier top, broil for an additional 2–3 minutes—keep an eye on it!
- Let the casserole rest for 5 minutes.
- Garnish with chopped cilantro and serve with avocado slices or sour cream if desired.
- Pair with rice, quinoa, or cornbread for a full meal.
Tips for Success
-
Adjust Spice Levels
If you’re cooking for a crowd or children, reduce the chili powder and skip the smoked paprika. Spice lovers can add diced jalapeños or hot sauce. -
Use Rotisserie Chicken
In a pinch, use shredded rotisserie chicken to cut down prep time. -
Layering Tip
Don’t overdo the crushed chips—they’re meant to add crunch, not dominate the texture. -
Storage and Reheating
This casserole stores well in the fridge for up to 4 days and reheats beautifully in the microwave or oven.
Nutritional Information (Per Serving Approximate – Based on 6 Servings)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 500mg
- Carbohydrates: 30g
- Fiber: 7g
- Sugars: 5g
- Protein: 25g
Recipe Variations
Make It Vegetarian
Skip the chicken and add roasted cauliflower, mushrooms, or chickpeas instead. Use dairy-free cheese for a vegan version.
Add Greens
Mix in a couple handfuls of baby spinach or kale to boost the nutrition without compromising the flavor.
Extra Cheese
Stir in an additional cup of cheese into the filling for a creamier texture.
Southwest Taco-Style
Serve the casserole in taco shells or over tortilla chips for a fun nacho-style twist.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the filling up to a day in advance. When ready, assemble with cheese and chips and bake as directed.
Can I freeze this casserole?
Absolutely. Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
What can I use instead of tortilla chips for the topping?
Crushed crackers, panko breadcrumbs, or even a layer of cornbread crumbs can work well.
Is it spicy?
This casserole has a mild to moderate spice level. Adjust the chili powder and add hot sauce or jalapeños for more heat.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work just as well and add extra juiciness.
Final Thoughts
This Southwest Chicken and Black Bean Casserole isn’t just a recipe—it’s a dinner solution. It’s hearty, flexible, and full of bold flavors that make every bite satisfying. With just a few fresh ingredients and simple steps, you can whip up a crowd-pleasing meal that brings the warmth and character of Southwestern cuisine right to your table. Whether you’re feeding a family or prepping meals for the week, this casserole is a guaranteed hit.