Recipe Rewind: Creamy Black Bean Chicken Chili

Creamy Black Bean Chicken Chili with Cilantro Greek Yogurt

One of my first recipes I created was my Creamy Black Bean Chicken Soup, but really it’s not a soup. This recipe turns out super thick and hardy. I recreated the recipe this week and made a few changes including adding a yummy cilantro greek yogurt topping.

I originally had you adding salsa to this recipe, you still could, but you have to really watch the ingredients on salsas. Make sure they are not adding extra sugar. I now use canned tomatoes and chilies, they have no additives and still add great flavor. Because I wanted a little more kick of flavor I added of my homemade taco seasoning.

I did a few more tweaks to the recipe but my favorite was the new topping. I currently use cilantro paste, found in the produce section. I use this because I find it lasts longer for me. I am the only one in my house who eats it, so it tends to go bad before I use very much of it. You can use regular cilantro instead if you wish.

Print Recipe

Creamy Black Bean Chicken Chili

Serves: 4


  • 1 lb Chicken Breast Boneless Skinless
  • 1 can Black Beans
  • 1 can tomatoes & chilies
  • 2 tablespoon homemade taco seasoning
  • 1/2 package Low Fat Cream Cheese
  • 3 tsp cilantro paste (you can use fresh if available)
  • 4 tablespoons plain greek yogurt
  • 1 teaspoon salt if using homemade taco seasoning


  1. Place chicken breasts into crock pot
  2. Add can of black beans, tomatoes and chilies, and taco seasoning
  3. Cook on high for 4-5 hours or until chicken is cooked
  4. 1/2 hour before serving shred chicken and place cream cheese on top to melt
  5. Before serving mix cream cheese into soup
  6. Mix plain greek yogurt and cilantro and top soup

Amount Per Serving
Calories: 303
Fat: 7
Sugar: 5
Carbohydrate: 25
Fiber: 9
Protein: 32

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