Serves 2 - 4
Total prep and cooking time:  25 minutes

300 g. ground chicken breast

1 medium onion, diced

1 medium green pepper, diced

1 398 ml/14.5 oz. can of black beans, drained & rinsed

1 cup frozen corn kernals

1 green chile pepper, minced

1 cup prepared salsa

1 teaspoon all-purpose flour

In a large, non-stick skillet, brown the ground chicken in the canola oil.  Add the onions and peppers, and cook until softened.  Add the salsa, and stir to combine over medium heat.  Sprinkle spices over the mixture and stir well.

Add frozen corn straight into the skillet, then the drained black beans.  Correct for seasoning - it shouldn't need additional salt.  Sprinkle the chicken concentrate over the mixture, stirring.  Add a little water if it is too thick.

Shake together the flour with a little cold water to make a slurry.  Add to the simmering mixture and stir until it thickens.  Let cook for 10 - 15 minutes on low heat.  Add sour cream and stir thoroughly to combine.  Serve with extra lime wedges on the side.