Chicken, Corn and Black Bean Soup

2 Tablespoons vegetable oil (twice around the pan)
2 Pounds chicken tenders, cut into bite-sized pieces
Salt and freshly ground black pepper
1 Tablespoon ground cumin (a palmful)
1.5 Tablespoons ground coriander (a heaping palmful)
1 Chipotle Chili pepper in adobo sauce (chopped)***
1 large onion
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
1 15oz can chicken stock or broth
[edit to add] 1 15oz can black beans
juice of one lime
1/4 cup fresh cilantro, chopped
Hot Sauce, tabasco
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 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.