Rachael Ray: Chicken, Corn, and Black Bean Stoup
Since it apparently is already winter in Oklahoma, its perfect weather for Rachael Ray stoup recipes. If you don’t know what a stoup is, it is a soup, but thicker then normal soup. This one was very good, a lot of flavors going on. It smelled so wonderful cooking. Not only do I like stoups and soups because they are warm, there is a lot less maintenance with cooking them. So you can almost throw everything in the pot and let it go. At least a little bit, and when you’ve got a 19 month old climbing up your leg, that’s what you need!
Recipe: Chicken, Corn, and Black Bean Stoup
Chicken, Corn, and Black Bean Stoup
Cookbook: 365 Days: No Repeats
Total Time: About 20 minutes to get it together, then I let it simmer for a while, maybe another 20 minutes or so
Notes: The only thing I did different here was not use fresh corn. I used frozen, basically because I am lazy and I didn’t want to cut it off the ears. I might could’ve had 1 more pepper in mine.
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- Chicken, Corn, and Black Bean Stoup
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- Ingredients
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- brown chicken on all sides
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- add spices and pepper
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- add onion, red pepper, and corn
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- stir in flour
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- add chicken broth
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- add black beans
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- stir and let simmer for at least 10 minutes
Tags: and Black Bean Stoup, Chicken, corn, rachael ray recipe
