Tex-Mex Chicken & Corn Chowder Recipe

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Ingredients:

Serving

1 tbsp canola oil
2 boneless skinless chicken breasts, cubed
2 large yukon gold potatoes, diced
2 tbsp oregano leaves, chopped and divided
1 tbsp chili powder
1 tsp ground cumin
2 1/2 cups chicken broth
1 cup salsa
1 1/2 cups frozen corn
1/4 cup milk (or dairy alternative)
2 tbsp lime juice
1/2 cup green onion, chopped

Directions:

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.
Add the broth and salsa. Bring to a boil; cover and simmer for 15 min (or longer). Stir in corn and remaining oregano and simmer about 2 to 3 min longer or until potatoes are tender.
Remove from heat and cool 2 minute before stirring in dairy and all but 1 tbsp green onion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.86 Kcal (1833 kJ)
Calories from fat	171.27 Kcal
		% Daily Value*
Total Fat	19.03g	29%
Cholesterol	101.87mg	34%
Sodium	1976.12mg	82%
Potassium	870.48mg	19%
Total Carbs	35.35g	12%
Sugars	12.16g	49%
Dietary Fiber	3.77g	15%
Protein	33.04g	66%
Vitamin C	16mg	27%
Iron	3.1mg	17%
Calcium	142.6mg	14%

Amount Per 100 g
Calories	95.6 Kcal (400 kJ)
Calories from fat	37.39 Kcal
		% Daily Value*
Total Fat	4.15g	29%
Cholesterol	22.24mg	34%
Sodium	431.45mg	82%
Potassium	190.06mg	19%
Total Carbs	7.72g	12%
Sugars	2.65g	49%
Dietary Fiber	0.82g	15%
Protein	7.21g	66%
Vitamin C	3.5mg	27%
Iron	0.7mg	17%
Calcium	31.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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