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, diced; 2 tablespoons oregano leaves, chopped and divided; 1 tablespoon chili powder; 1 teaspoon ground cumin; 2 ½ cups chicken broth; 1 cup salsa; 1 ½ cups frozen corn; ¼ cup milk (or dairy alternative); 2 tablespoons lime juice; ½ cup green onion, chopped

Servings: persons

1 tablespoon canola oil
2 boneless skinless chicken breasts, cubed
2 large yukon gold potatoes, diced
2 tablespoons oregano leaves, chopped and divided
1 tablespoon chili powder
1 teaspoon ground cumin
2 ½ cups chicken broth
1 cup salsa
1 ½ cups frozen corn
¼ cup milk (or dairy alternative)
2 tablespoons lime juice
½ cup green onion, chopped

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 min, or until lightly browned.
4
Add the broth and salsa.
5
Bring to a boil; cover and simmer for 15 min (or longer).
6
Stir in corn and remaining oregano and simmer about 2 to 3 min longer or until potatoes are tender.
7
Remove from heat and cool 2 minute before stirring in dairy and all but 1 tbsp green onion.

527

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, diced, 2 tablespoons oregano leaves, chopped and 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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