Chicken, Corn, and Black Bean Stoup

• 2 tablespoons vegetable oil (twice around the pan)
• 2 pounds chicken tenders, cut into bite-size pieces
• Salt and freshly ground black pepper
• 1 tablespoon ground cumin (a palmful)
• 1 1/2 tablespoons ground coriander (a heaping palmful)
• 1 chipotle chili pepper in adobo sauce (chopped)
• 1 large onion, chopped
• 4 ears of fresh corn, kernels cut from the cob
• 1 red bell pepper, cored, seeded, and chopped
• 3 tablespoons all-purpose flour
• 1 quart chicken stock or broth
• 1 15-ounce can black beans, drained
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves (a handful), chopped, plus some for garnish
• Hot sauce, such as Tabasco (optional)
• Sour cream, for garnish

1. Heat a large soup pot over medium-high heat with the vegetable oil.
2. Add the chicken and season with salt, pepper, cumin, coriander, and chipotle chili pepper.
3. Cook the chicken until lightly browned, about 3 to 4 minutes.
4. Add the onions, corn kernels, and red bell peppers.
5. Cook, stirring frequently, for about 3 minutes.
6. Dust the chicken and veggies with the flour, stir, and continue to cook for 2 minutes.
7. Turn the heat up to high and add the chicken stock.
8. Bring the stew up to a simmer and then add the black beans.
9. Simmer the stew for 15 minutes.
10. Add the lime juice and cilantro, and stir to combine.
11. Taste and check for seasoning; adjust with salt and pepper and a little hot sauce if you like the heat.
12. Serve the stoup garnished with a little sour cream and a little bit of chopped cilantro.

vegetable oil, chicken tenders, salt, ground cumin, ground coriander, chili pepper, onion, corn, red bell pepper, allpurpose, chicken, black beans, lime, fresh cilantro, sauce, sour cream

Taken from www.epicurious.com/recipes/food/views/chicken-corn-and-black-bean-stoup-374310 (may not work)