Chicken, Corn, and Black Bean Soup

This is a very ugly soup. But it tastes good. And it looks a little nicer if you go for the whole presentation thing by adding some sour cream and fresh cilantro when you serve it (if you don't like cilantro, flat-leaf parsley would work very well too). Plus, it just adds to the taste.

I haven't tried it this way, but I imagine this would be an easy soup to make vegetarian. Just double the black beans and take out the chicken. I may actually try it that way next time.

I'm going to go get me a bowl to help with this cold I have. And it's raining outside. Sounds like the right choice for lunch.

Chicken, Corn, and Black Bean Soup
A variation on Recipe #99 in Rachael Ray's 365: No Repeats

2 tablespoons vegetable oil
2 pound chicken tenders, cut into bite-size pieces (I used thighs because they were on sale at the grocery store)
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1 teaspoon chipotle chili powder (or more, if you like things a little spicier)
1 large onion, chopped
4 ears of fresh corn, kernels cut from the cob (or frozen corn if fresh corn is not readily available)
1 red bell pepper, cored, seeded, and chopped
3 tablespoons flour
1 quart (4 cups) chicken stock or broth
1 15-ounce can black beans, drained
Juice of 1 lime
1/4 cup fresh cilantro leaves, chopped, plus some for garnish
Hot sauce (optional)
Sour cream, for garnish

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

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

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

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

Add the lime juice and cilantro, and stir to combine. Taste and check for seasoning; adjust with salt and pepper and a little hot sauce if you like more heat. Serve the soup garnished with a little sour cream and a little bit of chopped cilantro.