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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | vegetable oil | 1 | pound, raw | chicken breast halves, boneless, skinless | 1 | tablespoon | Spices, ground cumin | 1 1/2 | tablespoons | Ground coriander | 1 | pepper | chipotle chili pepper in adobo sauce, chopped | 1 | large | Onion, chopped | 1 | can, 15 oz (303 x 406) | corn, canned, drained | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 3 | tablespoons | all-purpose flour | 4 | cups | chicken broth, fat free | 1 | can (15 oz) | black beans | 1 | lime yields | Lime juice, raw |
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Steps
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Sequence
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Step
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| | 1 | Heat large soup pot over medium high heat with vegetable oil. | | 2 | Add chicken, and season with salt, pepper, cumin, coriander and chipotle chili pepper. Cook chicken until lightly browned, 3-4 minutes. | | 3 | Add onions, corn, red bell pepper. Cook, stirring frequently for about 3 minutes. | | 4 | Dust chicken and vegies with the flour, stir, and cook for 2 minutes. | | 5 | Turn heat up to high and add chicken stock. | | 6 | Bring stew to a simmer and add black beans. Simmer for 15 minutes. | | 7 | Add lime juice and cilantro to season and stir. Taste and check seasoning. Serve with sour cream and cilantro if desired. |
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