Ancho Chile Chicken 
with Black Beans

Simple chicken breasts are dressed up with a made-from-scratch tomato- chile sauce and quick-sautéed black beans. We suggest serving this recipe with our Yellow Rice. If you don’t have queso fresco on hand for garnish, feta will work too.


Serve with Yellow Rice. 

Image and Recipe from Cuisine at Home

Prep Time
25 min
Cook Time
5 min
30 min


  • 2 5-oz boneless, skinless chicken breasts
  • 1 tsp dried oregano leaves
  • 1/2 tsp each ground cumin and 
black pepper
  • 2 tbsp olive oil, divided
  • 2 dried ancho chiles, stemmed, seeded and broken into pieces
  • 1½ cups chopped fresh tomatoes
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, smashed
  • 1 6-inch corn tortilla, torn
  • 1 cup low-sodium chicken broth
  • Sea salt, to taste

Black beans

  • 2 tsp olive oil
  • 1/4 cup minced yellow onion
  • 1 tsp minced fresh garlic
  • 1 15-oz BPA-free can black beans, drained and rinsed
  • Sea salt, to taste
  • Fresh cilantro sprigs, lime wedges 
and crumbled queso fresco, 
optional, for serving


  1. Season chicken with oregano, cumin and pepper. In a large sauté pan on high, heat 1 tbsp oil. Add chicken and cook until browned, about 2 minutes per side. Transfer chicken to a plate.
  2. To same pan on medium, heat remaining 1 tbsp oil. Add chiles and toast for 2 minutes, stirring occasionally. Add tomatoes, chopped onion, smashed garlic cloves and tortilla; simmer 3 minutes. Stir in broth, bring to a boil, reduce heat to medium-low, and return chicken to pan. Cover and cook until an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 5 minutes. Remove chicken; purée tomato mixture in a food processor; season with salt.
  3. Meanwhile, prepare beans: In a small saucepan on medium-high, heat 2 tsp oil. Add minced onion and minced garlic and cook until onion is translucent and garlic is fragrant. Stir in beans to heat through; season with salt. If using, garnish servings with cilantro, lime wedges and queso fresco.

Nutrition Information

  • Serving Size 1/2 of recipe
  • Calories 684
  • Carbohydrate Content 66 g
  • Cholesterol Content 103 mg
  • Fat Content 25 g
  • Fiber Content 23 g
  • Protein Content 52 g
  • Saturated Fat Content 4 g
  • Sodium Content 535 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g