Tex Mex Chicken & Corn Chowder Recipe

Name: Tex Mex Chicken & Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 boneless skinless chicken breasts, cubed; 2 large yukon gold potatoes, peeled and diced into 1/4-inch pieces; 2 tablespoons fresh oregano leaves, chopped, divided; 1 tablespoon chili powder; 1 teaspoon ground cumin; 2 ½ cups chicken broth, 30% less sodium; 1 cup medium chunky salsa; 1 ½ cups frozen corn kernels; 1 cup sour cream, divided; ½ cup green onion, chopped, divided; 1 lime, cut into 4 wedges

Servings: persons

1 tablespoon canola oil
2 boneless skinless chicken breasts, cubed
2 large yukon gold potatoes, peeled and diced into 1/4-inch pieces
2 tablespoons fresh oregano leaves, chopped, divided
1 tablespoon chili powder
1 teaspoon ground cumin
2 ½ cups chicken broth, 30% less sodium
1 cup medium chunky salsa
1 ½ cups frozen corn kernels
1 cup sour cream, divided
½ cup green onion, chopped, divided
1 lime, cut into 4 wedges

1
Heat oil in a large saucepan set over medium-high heat.
2
Add chicken, potatoes, half the oregano, chili powder, and cumin.
3
Cook stirring often, for 5 minutes or until lightly browned.
4
Add the broth and salsa.
5
Bring to a boil; cover and simmer 15 minutes.
6
Stir in corn and remaining oregano and simmer about 2-3 minutes longer or until potatoes are tender.
7
Remove from heat and cool 2 minutes before stirring in 3/4 cup sour and all but 1 tablespoons green onions.
8
Divide among 4 bowls and garnish with remaining sour cream and green onion.
9
Serve with lime wedges.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 boneless skinless chicken breasts, cubed, 2 large yukon gold potatoes, peeled and diced into 1/4-inch pieces, 2 tablespoons fresh oregano leaves, chopped, divided, and more.

Yes, Tex Mex Chicken & Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex Mex Chicken & Corn Chowder

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