Chicken, Corn & Black Bean Stoup

2 T vegetable oil
2 pounds chicken tenders, cut into bite-sized pieces
salt and freshly ground pepper
1 T ground cumin
1 1/2 T ground coriander
1 large onion, chopped
3 cups corn {I used frozen}
1 red bell pepper, chopped
3 T. flour
1 quart chicken stock
1 15-oz can black beans, rinsed and drained
juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
hot sauce {Tabasco}

Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin and coriander. Cook the chicken until lightly browned, about 4 minutes. Add the onions, corn and red bell pepper. Cook, stirring frequently, for about 3 minutes. Dust the chicken and veggies with flour, stir, and continue to cook for 2 minutes. 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. Add the lime juice and cilantro and stir to combine. Add a little hot sauce {I used about 5 drops}. Serve garnished with sour cream, cilantro and/or cheese.

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