- 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.
Nutritional Facts Per Serving
- Nutrition Description:
- 2 cups/500 mL
- Calories:
- 380
- Fat:
- 15
- Saturated Fat:
- 6
- Carbs:
- 33
- Fibre:
- 6
- Cholesterol:
- 75 mg
- Protein:
- 30
- Sodium:
- 740 mg
- Potassium:
- 820
