Tex Mex Chicken & Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A warm and comforting meal to keep you going through the Holidays - Salsa is a great time saver in the speedy chowder. 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 1/2 cups chicken broth, 30% less sodium |
1 cup medium chunky salsa |
1 1/2 cups frozen corn kernels |
1 cup sour cream, divided |
1/2 cup green onion, chopped, divided |
1 lime, cut into 4 wedges |
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 minutes or until lightly browned.
2. Add the broth and salsa. Bring to a boil; cover and simmer 15 minutes. Stir in corn and remaining oregano and simmer about 2-3 minutes longer or until potatoes are tender.
3. Remove from heat and cool 2 minutes before stirring in 3/4 cup sour and all but 1 tablespoons green onions. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.
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