Tex-Mex Chicken & Corn Chowder

From Sobey's Inspired magazine - Holidays 2010

• Ready In: 45 mins
• Serves: 4

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 1⁄2 cups chicken broth
• 1  cup salsa
• 1 1⁄2 cups frozen corn
• 1⁄4 cup milk (or dairy alternative)
• 2  tablespoons lime juice
• 1⁄2 cup green onion, chopped

Directions

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 min, or until lightly browned.
2. Add the broth and salsa. Bring to a boil; cover and simmer for 15 min (or longer). 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 minute before stirring in dairy and all but 1 tbsp green onion.