I’ve really been off my blogging game lately, it doesn’t help that it’s dark by the time I get home, which makes it difficult to take pictures in the house. But last night I cooked up a mean dinner, and it warranted busting out my tri-pod to take a picture.
Look forward to more tri-pod helped photo’s in the future, like, until spring finally arrives.
Tex-Mex Chicken & Corn Chowder
1 tbsp canola oil
2 boneless skinless chicken breasts, cubed
2 large Yukon Gold potatoes (about 1 lb/500 g), peeled and diced into 1/4-in. (5 mm) pieces
2 tbsp fresh oregano, chopped, divided
1 tbsp Chili Powder
1 tsp ground cumin
2 1/2 cups 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
** I added in carrots, because we had them in the crisper and I don’t like throwing food out.
- 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.
- 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.
- 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.
Adapted from: Inspired Magazine