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