Tex-Mex Chicken & Corn Chowder
"From Sobey's Inspired magazine - Holidays 2010"
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I picked this to make for New Kids on the Block Tag Game and I wasn't disappointed. I did cut the recipe in half and used chicken already cooked (which I added with the corn in step 2) but otherwise followed the directions. Thank you.
