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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken, Corn, and Black Bean Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions