Tex-Mex Chicken & Corn Chowder

Prep time: 10min
Total time: 35min
Serves 4
1 tbsp
canola oil
15 mL
2
boneless skinless chicken breasts, cubed
0
2
large Yukon Gold potatoes (about 1 lb/500 g), peeled and diced into 1/4-in. (5 mm) pieces
0
2 tbsp
fresh Oregano leaves, chopped, divided
30 mL
1 tbsp
Chili Powder
15 mL
1 tsp
ground cumin
5 mL
2 1/2 cups
Chicken Broth - 35% Less Sodium
625 mL
1 cup
Medium Chunky Salsa
250 mL
1 1/2 cups
frozen corn kernels
375 mL
1 cup
sour cream, divided
250 mL
1/2 cup
chopped green onion, divided
125 mL
1
lime, cut into 4 wedges
0
2 cups/500 mL
calories
380
fat
15 g
saturated fat
6 g
carbs
33 g
protein
30 g
cholestrol
75 mg
fibre
6 g
sodium
740 mg
potassium
820 mg

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 15 min. 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 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.