Tex Mex Chicken & Corn Chowder

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.