Chicken Chili Chowder

• 1 medium onion, chopped
• 2 teaspoons canola oil
• 5 medium red potatoes, cubed
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup salsa verde
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups cubed cooked chicken breast
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-3/4 ounces) cream-style corn
• Optiona: Shredded cheddar cheese and sour cream

1. Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

onion, canola oil, red potatoes, chicken broth, condensed cream, salsa verde, chili powder, garlic, ground cumin, pepper, salt, chicken breast, great northern beans, creamstyle corn, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-chili-chowder/ (may not work)