Tex Mex Chicken & Corn Chowder

12 ingredients
9 steps

Ingredients

  • 1 tablespoon canola oil
  • 2 boneless skinless chicken breasts, cubed
  • 2 large yukon gold potatoes, peeled and diced into 1/4-inch pieces
  • 2 tablespoons fresh oregano leaves, chopped, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 12 cups chicken broth, 30% less sodium
  • 1 cup medium chunky salsa
  • 1 12 cups frozen corn kernels
  • 1 cup sour cream, divided
  • 12 cup green onion, chopped, divided
  • 1 lime, cut into 4 wedges

Directions

  1. 1
    Heat oil in a large saucepan set over medium-high heat.
  2. 2
    Add chicken, potatoes, half the oregano, chili powder, and cumin.
  3. 3
    Cook stirring often, for 5 minutes or until lightly browned.
  4. 4
    Add the broth and salsa.
  5. 5
    Bring to a boil; cover and simmer 15 minutes.
  6. 6
    Stir in corn and remaining oregano and simmer about 2-3 minutes longer or until potatoes are tender.
  7. 7
    Remove from heat and cool 2 minutes before stirring in 3/4 cup sour and all but 1 tablespoons green onions.
  8. 8
    Divide among 4 bowls and garnish with remaining sour cream and green onion.
  9. 9
    Serve with lime wedges.

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