Chicken, Corn & Black Bean Stoup

2 Tablespoons vegetable oil

2 Lbs chicken tenders, cut into bite sized pieces

1 Tablespoon ground cumin

1 ½ Tablespoon ground coriander

1 Chipotle chili pepper in adobo sauce, chopped

1 Large onion, chopped

4 Ears of corn, kernels cut from cob

1 Red bell pepper, cored seeded and chopped

3 Tablespoons all-purpose flour

1 Quart chicken stock or broth

1 15oz can black beans, drained

2 Tablespoons lime juice

¼ Cup fresh cilantro leaves, chopped

1. Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin, coriander. Amd chipotle pepper. Cook the chicken until lightly browned, about 3-4 minutes.

2. Add the onions, corn kernels and red bell peppers. Cook, stirring frequently, for about 3 minutes.

3. Dust the chicken and veggies with flour, stir, and continue to cook for 2 minutes.

4. Turn up the heat to high and add the chicken stock. Bring the stew up to a simmer and then add the black beans. Simmer the stew for 15 minutes

5. Add the lime juice and cilantro, and stir to combine. Taste and check for seasoning; adjust with salt, pepper and a little hot sauce if you like the heat.

6. Serve garnished with a little sour cream and a little bit of chopped cilantro.