TexMex Chicken and Corn Chowder

4
Medium
Soups

Characteristics

Ethnic cuisine

Nutritional Facts Per Serving

380
Calories
30 g
Protein
33 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

Per 500 mL
  • Amount For Serving % Daily Value
  • Calories 380
  • Lipides 15 g
    • Saturated fat  6 g
  • Cholesterol 75 mg
  • Sodium  820 mg
  • Carbs 33 g
    • fiber  6 g
  • Protein 30 g

Ingredients

  • 1 tbsp canola oil
  • 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
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 cup medium chunky salsa
  • 1 1/2 cups frozen corn kernels
  • 1 cup sour cream, divided
  • 1/2 cup chopped green onion, divided
  • 1 lime, cut into 4 wedges

Method

  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.



Related Recipes