Chicken, Corn, and Black Bean Stoup Recipe

Name: Chicken, Corn, and Black Bean Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Chicken, Corn, and Black Bean Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Corn, and Black Bean Stoup

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