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Ingredients
- 1 tbsp (15mL) Canola oil
- 2 boneless skinless hcicken breasts, cubed
- 2 large Yukon Gold potatoes (about 1lb/500g), peeled and diced into 1/4-inch (5mm) pieces
- 2 tbsp (30mL) fresh Compliments Oregano leaves, chopped, divided
- 1 tbsp (15mL) Compliments Chili Powder
- 1 tsp (5mL) ground cumin
- 2.5 cups (625mL) Compliments Chicken Broth, 30% less sodium
- 1 cup (250mL) Compliments Medium Chunky Salsa
- 1.5 cups (375mL) frozen corn kernels
- 1 cup (250mL) sour cream, divided
- 1/2 cup (125mL) chopped green onion, divided
- 1 lime, cut into 4 wedges
Details
Servings 4
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
1. Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, strring 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 (175mL) sour cream and all but 1 tbsp (15mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.
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