Tex-Mex Chicken & Corn Chowder
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
2 boneless skinless chicken breasts, cubed
2 yellow-fleshed potatoes (about 1 lb./450 g),
peeled and diced into 1/4-in. (5 mm) pieces2 tbsp fresh oregano leaves, chopped, divided
1 tbsp chili powder
1 tsp ground cumin
2 ½ cups reduced-sodium chicken broth
1 cup medium chunky salsa
1 ½ cups frozen corn kernels
1 cup sour cream, divided
½ cup chopped green onion, divided
1 lime, cut into 4 wedges
1 tbsp canola oil
2 boneless skinless chicken breasts, cubed
2 yellow-fleshed potatoes (about 1 lb./450 g),
peeled and diced into 1/4-in. (5 mm) pieces2 tbsp fresh oregano leaves, chopped, divided
1 tbsp chili powder
1 tsp ground cumin
2 ½ cups reduced-sodium chicken broth
1 cup medium chunky salsa
1 ½ cups frozen corn kernels
1 cup sour cream, divided
½ cup chopped green onion, divided
1 lime, cut into 4 wedges
Directions
1Heat 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.
2Add 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.
3Remove 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.
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Personal Note
Personal Note
