Here’s another example of “stoup”; a meal in a bowl that’s thicker than soup, thinner than stew.
Recipe information
Yield
4 servings
Ingredients
Preparation
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.
