Tex-Mex Chicken & Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Sobey's Inspired magazine - Holidays 2010 Ingredients:
1 tablespoon canola oil |
2 boneless skinless chicken breasts, cubed |
2 large yukon gold potatoes, diced |
2 tablespoons oregano leaves, chopped and divided |
1 tablespoon chili powder |
1 teaspoon 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 tablespoons lime juice |
1/2 cup green onion, chopped |
Directions:
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.
2. 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.
3. Remove from heat and cool 2 minute before stirring in dairy and all but 1 tbsp green onion.
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