Chicken, Corn, and Black Bean Stoup

From Rachael Ray: 365 No Repeats

2 Tbsp vegetable oil
2 lb chicken tenders, cut into bite size pieces
salt and fresh ground black pepper
1 Tbsp ground cumin
1 1/2 Tbsp ground coriander
1 chipotle chili pepper in adobo sauce, chopped
1 large onion, chopped
4 ears of fresh corn, kernels cut from the cob
1 red bell pepper, cored, seeded, and chopped
3 Tbsp all-purpose flour
1 quart chicken stock or broth
1 15oz can black beans, drained
juice of 1 lime
1/4 C fresh cilantro leaves, chopped, plus some for garnish
hot sauce
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 pepper. Cook the chicken until lightly browned, about 3-4 minutes. Add the onions, corn kernels, and red bell peppers. 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 stew up to a simmer and then add the black beans. Simmer the stew 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 heat. Serve the stoup garnished with a little sour cream and some chopped cilantro.