2 lb. chicken tenders, cut into bite size pieces

1 T. ground cumin

1.5 T. ground coriander

1 chopped chipotle chili pepper in adobo sauce or 1 T. Chipotle chili pepper powder

1 large onion, chopped

4 ears of fresh corn, kernels cut from the cob

1 red bell pepper, cored, seeded, and chopped

3 T. corn starch

1 quart chicken stock or broth

1 15-oz. can black beans, drained

Juice of 1 lime

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

Hot sauce (optional)

Sour cream, for garnish (optional)

Salt and pepper

 

Heat a large soup pot over medium-high heat with EVOO. Add the chicken, and season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 minutes. Add the onions, corn kernels, and red bell pepper. Cook, stirring frequently, for about 3 minutes. Mix the corn starch with a small amount of chicken broth. Turn the heat up to high. Add the chicken stock, and chicken stock mixed with corn starch. Bring to a simmer and add the black beans. Simmer for 15 minutes. Add the lime juice and cilantro, stir to combine. Taste and check for seasoning; adjust with salt/pepper. Serve the stoup garnished with a little sour cream and chopped cilantro.

 

 

Yield:

Calories:

Fat:

Fiber: