Ingredients

Instructions

  1. Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
  2. Remove chicken from pan and shred into small strips.
  3. Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
  4. Add flour to pan and stir for 1 minute.
  5. Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
  6. Add chicken, corn and chilli. Stir until heated through.
  7. Serve topped with cilantro.