Tex Mex Chicken & Corn Chowder

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts, cubed
• 2 large yukon gold potatoes, peeled and diced into 1/4-inch pieces
• 2 tablespoons fresh oregano leaves, chopped, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 12 cups chicken broth, 30% less sodium
• 1 cup medium chunky salsa
• 1 12 cups frozen corn kernels
• 1 cup sour cream, divided
• 12 cup green onion, chopped, divided
• 1 lime, cut into 4 wedges

1. Heat oil in a large saucepan set over medium-high heat.
2. Add chicken, potatoes, half the oregano, chili powder, and cumin.
3. Cook stirring often, for 5 minutes or until lightly browned.
4. Add the broth and salsa.
5. Bring to a boil; cover and simmer 15 minutes.
6. Stir in corn and remaining oregano and simmer about 2-3 minutes longer or until potatoes are tender.
7. Remove from heat and cool 2 minutes before stirring in 3/4 cup sour and all but 1 tablespoons green onions.
8. Divide among 4 bowls and garnish with remaining sour cream and green onion.
9. Serve with lime wedges.

canola oil, chicken breasts, gold potatoes, oregano, chili powder, ground cumin, chicken broth, chunky salsa, corn kernels, sour cream, green onion, lime

Taken from www.food.com/recipe/tex-mex-chicken-corn-chowder-441707 (may not work)