Ingredients:
420 g can cannellini beans
420 g can creamed corn
2 yellow or long red chillies, seeds removed, finely chopped
1 onion, thinly sliced
1 yellow capsicum, thinly sliced
2 cups low-fat milk
2 cups cooked shredded chicken
2 tbsp chopped coriander
1 tbsp olive oil
2 tsp ground cumin
Steamed rice, grated low-fat cheddar cheese and flour tortillas, to serve
How to Make:
1. Heat the oil in a deep frypan over medium heat. Cook the onion, chilli and capsicum, stirring, for 2-3 minutes until onion is soft, but not coloured. Add the cumin and cook, stirring, for a few seconds until fragrant.
2. Stir in the corn, milk and cannellini beans, then reduce the heat to low and simmer for 10 minutes or until mixture thickens slightly. Add the chicken and cook for 2 minutes to heat through. Season and stir in coriander. Serve with the rice, cheese and tortillas.
[Source: taste.com]
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