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Recipes - Chicken Corn and Black Bean Stoup

Recipe Name

Chicken, Corn and Black Bean Stoup

Submitted by jenholden
Recipe Description Rachel Ray recipe
Quantity 4 Quantity Unit servings Servings  
Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
tablespoonvegetable oil
1/2
pound, rawchicken breast halves, boneless, skinless
1/2
tablespoonSpices, ground cumin
1/3
plantsGround coriander
1/2
pepperchipotle chili pepper in adobo sauce, chopped
1/2
largeOnion, chopped
1/2
can, 15 oz (303 x 406)corn, canned, drained
3/4
smallPeppers, sweet, red, raw, chopped
1
1/2
tablespoonsall-purpose flour
2
cupschicken broth, fat free
1/2
can (15 oz)black beans
1/2
lime yieldsLime juice, raw
Steps
Sequence Step
1Heat large soup pot over medium high heat with vegetable oil.
2Add chicken, and season with salt, pepper, cumin, coriander and chipotle chili pepper. Cook chicken until lightly browned, 3-4 minutes.
3Add onions, corn, red bell pepper. Cook, stirring frequently for about 3 minutes.
4Dust chicken and vegies with the flour, stir, and cook for 2 minutes.
5Turn heat up to high and add chicken stock.
6Bring stew to a simmer and add black beans. Simmer for 15 minutes.
7Add lime juice and cilantro to season and stir. Taste and check seasoning. Serve with sour cream and cilantro if desired.






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