Tex-Mex Chicken & Corn Chowder

  • Prep Time 10 min
  • Total Time 35 min
  • Serves: 4

Ingredients

  • 1 tbsp canola oil 15 mL
  • 2 boneless skinless chicken breasts, cubed
  • 2 yellow-fleshed potatoes (about 1 lb./450 g),
    peeled and diced into 1/4-in. (5 mm) pieces
  • 2 tbsp fresh oregano leaves, chopped, divided 30 mL
  • 1 tbsp chili powder 15 mL
  • 1 tsp ground cumin 5 mL
  • 2 1/2 cups reduced-sodium chicken broth 625 mL
  • 1 cup medium chunky salsa 250 mL
  • 1 1/2 cups frozen corn kernels 375 mL
  • 1 cup sour cream, divided 250 mL
  • 1/2 cup chopped green onion, divided 125 mL
  • 1 lime, cut into 4 wedges 0

Directions

  • Step 1

    Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for 5 min. or until lightly browned.

  • Step 2

    Add the broth and salsa. Bring to a boil; cover and simmer 15 min. Stir in corn and remaining oregano and simmer about 2 to 3 min. longer or until potatoes are tender.

  • Step 3

    Remove from heat and cool 2 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

Nutrition Facts

  • Nutrition Description 2 cups/500 mL
  • Calories 380
  • Fat 15 g
  • Saturated Fat 6 g
  • Carbs 33 g
  • Protein 30 g
  • Cholesterol 75 mg
  • Fibre 6 g
  • Sodium 740 mg
  • Potassium 820