Tex-Mex Chicken & Corn Chowder

• 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 12 cups chicken broth
• 1 cup salsa
• 1 12 cups frozen corn
• 14 cup milk (or dairy alternative)
• 2 tablespoons lime juice
• 12 cup green onion, chopped

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 min, or until lightly browned.
4. Add the broth and salsa.
5. Bring to a boil; cover and simmer for 15 min (or longer).
6. Stir in corn and remaining oregano and simmer about 2 to 3 min longer or until potatoes are tender.
7. Remove from heat and cool 2 minute before stirring in dairy and all but 1 tbsp green onion.

canola oil, chicken breasts, gold potatoes, oregano, chili powder, ground cumin, chicken broth, salsa, corn, milk, lime juice, green onion

Taken from www.food.com/recipe/tex-mex-chicken-corn-chowder-448600 (may not work)