Monday, March 3, 2008

Chicken, Black Bean & Corn Soup

Another Rachael Ray recipe, though I refuse to call this a stoup like she does...this is a soup. It was very good with lots of flavors we like, it basically tastes like chili, so in someways I sort of feel like we might as well just make chili. The chipotle didn't add enough heat to this for Matt so he added Tabasco at the end, it was perfect for me.
chicken, black bean & corn soup
(I thought the color of this soup was a little off-putting but maybe that's just me)

2 T vegetable oil
2 lbs chicken cut into bite-sized pieces
salt & pepper
1 T ground cumin
1 1/2 T ground coriander
1 chipotle in adobo sauce, chopped
1 large onion, chopped
4 ears of fresh corn, kernels cut from the cob (we used 4 cups frozen corn)
1 red bell pepper, cored, seeded & chopped
3 T all-purpose flour
1 quart chicken stock or broth
1 15oz can black beans, drained
juice of 1 lime
1/2 c fresh cilantro
hot sauce (optional)
sour cream or yogurt

Heat a large soup pot over medium high heat with the vegetable oil. Add the chicken & season with salt & pepper, cumin, coriander and chipotle. Cook until the chicken is lightly browned, about 3 to 4 minutes. Add the onion, corn & bell pepper. Cook, stirring frequently, for about 3 minutes. Dust the chicken & veggies with the flour, stir & continue to cook for 2 minutes. Turn the heat up to high & add the chicken stock. Simmer for 15 minutes. Add the lime juice & cilantro, and stir to combine. Taste & check for seasoning, adjust with salt & pepper & add hot sauce if you'd like. Serve garnished with sour cream or yogurt.

Serves 4 (or in real people servings 6)

From Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

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t = teaspoon
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