- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 2
- boneless skinless chicken breasts, cubed
- 2
- yellow-fleshed potatoes (about 1 lb./450 g), peeled and diced into 1/4-in. (5 mm) pieces
- 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
- reduced-sodium chicken broth
- 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
Method
- Step 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.
- Step 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.
- Step 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 2 cups/500 mL
- Calories:
- 380
- Fat:
- 15 g
- Saturated Fat:
- 6 g
- Carbs:
- 33 g
- Fibre:
- 6 g
- Cholesterol:
- 75 mg
- Protein:
- 30 g
- Sodium:
- 740 mg
- Potassium:
- 820