Serves 3 Dinner, Chicken, Mexican, Emily-english, High-protein No ratings
Ingredients
- 400g tin cannellini beans, drained
- 1 white onion, finely diced
- 100g frozen sweetcorn
- 2 cloves garlic, minced
- 1 fresh jalapeno, diced (add 2 for more heat)
- 1 tsp smoked paprika
- 1 green pepper, finely diced
- 1 tsp oregano
- 300g chicken mini fillets, cut into thin strips (or 300g mince)
- 1 chicken stock cube
- 1 tbsp corn flour
- 2 tbsp sour cream
- Juice of ½ lime
- Fresh coriander, feta and avocado to serve
- Olive oil
- Salt and pepper
Method
In a deep pan, sweat the diced onion in a little olive oil with a pinch of salt for a few minutes until softened. Add the diced jalapenos, minced garlic and peppers and saute for 3 more minutes.
Add the spices and chicken, brown off for 2 minutes. Pour in the beans, add the chicken stock cube and cover with enough water to fully submerge. Pour in the sweetcorn and bring to a gentle simmer.
Mix 1 level tbsp cornflour with 2 tbsp water. Tip into the simmering mix and stir, allow to gently thicken for 4-5 minutes. Mix in the sour cream, juice of half a lime and season with more salt and pepper to taste.
Add chopped coriander and serve into bowls, topping with fresh coriander, extra lime, feta cheese and some avocado.
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