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Chicken, Corn, and Black Bean Stoup

Here’s another example of “stoup”; a meal in a bowl that’s thicker than soup, thinner than stew.

Recipe information

  • Yield

    4 servings

Ingredients

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

Need to make a substitution?

Preparation

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

Rachael Ray 365: No Repeats
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