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.
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