Chicken, Corn and Black Bean Soup
- Number of Servings: 4
Ingredients
2 Tablespoons vegetable oil (twice around the pan)2 Pounds chicken tenders, cut into bite-sized piecesSalt and freshly ground black pepper1 Tablespoon ground cumin (a palmful)1.5 Tablespoons ground coriander (a heaping palmful)1 Chipotle Chili pepper in adobo sauce (chopped)***1 large onion4 ears of fresh corn, kernels cut from the cob1 red bell pepper, cored, seeded and chopped3 Tablespoons all purpose flour1 quart chicken stock1 15oz can chicken stock or broth[edit to add] 1 15oz can black beansjuice of one lime1/4 cup fresh cilantro, choppedHot Sauce, tabascoSour 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 minutes. Add the onions, corn kernels and red bell peppers. Cook, stirring frequently, for about 3 minutes. Dust the chicken with 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 of you like the heat. Serve the stoup garnished with a sour cream and a little bit of chopped cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user SBAIRD2.
Number of Servings: 4
Recipe submitted by SparkPeople user SBAIRD2.
Nutritional Info Amount Per Serving
- Calories: 251.9
- Total Fat: 1.6 g
- Cholesterol: 26.2 mg
- Sodium: 1,218.9 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 7.7 g
- Protein: 16.8 g
Member Reviews