Chicken, Corn and Black Bean Stoup!

We tried out a new soup recipe last night from Rachel Ray, and it was delicious! She calls it a "stoup" because it is thicker than a soup, but thinner than a stew. It was very flavorful! We put ours in some bread bowls and made some cheesy, garlic toast out of the bowl tops!

Chicken, Corn & Black Bean Stoup

2 Tbsp. vegetable oil

2 lbs. chicken tenders, cut into bit size pieces

Salt & Pepper

1 Tbsp. ground cumin

1 1/2 Tbsp. ground coriander

1 chipotle in adobo sauce, chopped

1 large onion, chopped

4 ears of fresh corn, kernels cut from the cob (we used frozen)

1 red bell pepper, cored, seeded and chopped

3 Tbsp. all purpose flour

1 qt. chicken stock

1-15 oz. can black beans, drained

juice of 1 lime

1/4 C. fresh cilantro leaves, chopped, plus some for garnish

hot sauce, such as Tabasco (optional)

Sour cream, for garnish

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 3-4 min. Add the onions, cor and red bell pepper. Cook, stirring frequently, for about 3 min. Dust the chicken and veggies with the flour, stir, and continue to cook for 2 min. Turn the heat up to high and add the chicken stock. Bring the stew up to a simmer and the add the black beans. Simmer the stew for 15 min. Add the lime juice and cilantro, and stir to combine. Taste and check for seasoning, adjust if needed. Use hot sauce here if you'd like. Serve the stoup garnished with a little sour cream and some chopped cilantro.