Here’s another example of “stoup”; a meal in a bowl that’s thicker than soup, thinner than stew.

Ingredients

　　2 tablespoons vegetable oil (twice around the pan)

　　2 pounds chicken tenders, cut into bite-size pieces

　　Salt and freshly ground black pepper

　　1 tablespoon ground cumin (a palmful)

　　1 1/2 tablespoons ground coriander (a heaping palmful)

　　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 tablespoons all-purpose flour

　　1 quart chicken stock or broth

　　1 15-ounce can black beans, drained

　　Juice of 1 lime

　　1/4 cup fresh cilantro leaves (a handful), chopped, plus some for garnish

　　Hot sauce, such as Tabasco (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 pepper. Cook the chicken until lightly browned, about 3 to 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 the heat. Serve the stoup garnished with a little sour cream and a little bit of chopped cilantro.

　　Rachael Ray 365: No Repeats