Recipe Name Chicken, Corn and Black Bean Stoup Submitted by jenholden Recipe Description Rachel Ray recipe Quantity 4 Quantity Unit servings Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure 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 Steps Sequence Step 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.