Tex Mex Chicken & Corn Chowder

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READY IN: 20mins
Recipe by Chef mariajane

A warm and comforting meal to keep you going through the Holidays - Salsa is a great time saver in the speedy chowder.

Ingredients Nutrition


  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 minutes or until lightly browned.
  2. Add the broth and salsa. Bring to a boil; cover and simmer 15 minutes. Stir in corn and remaining oregano and simmer about 2-3 minutes longer or until potatoes are tender.
  3. Remove from heat and cool 2 minutes before stirring in 3/4 cup sour and all but 1 tablespoons green onions. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

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