All Recipes

Meals

1 tbsp	canola oil	15 mL
2	boneless skinless chicken breasts, cubed
2	large Yukon Gold potatoes (about 1 lb/500 g), peeled and diced into 1/4-in. (5 mm) pieces
2 tbsp	fresh Compliments Oregano leaves, chopped, divided	30 mL
1 tbsp	Compliments Chili Powder	15 mL
1 tsp	ground cumin	5 mL
2 1/2 cups	Compliments Chicken Broth - 35% Less Sodium	625 mL
1 cup	Compliments Medium Chunky Salsa	250 mL
1 1/2 cups	frozen corn kernels	375 mL
1 cup	sour cream, divided	250 mL
1/2 cup	chopped green onion, divided	125 mL
1	lime, cut into 4 wedges

By submitting my review I agree to the terms and conditions outlined in the Comment Policy

type your review here add my review

Add a note before you add this to your recipe box

Reviewed on 17/11/2010 2:55:49 PM by bonnie

i made this last night for supper it is a very nice spicey soup it was so good i had it again for breakfast I will for sure be serving this to my friends
Login to report this comment
Reviewed on 29/11/2010 5:13:58 PM by Lindsay

Great soup, very flavourful and quite filling. I made it with Med Roadhouse Salsa instead of the chunky as my husband picked up that kind by mistake. There was too much broth with that kind of salsa so next time I will make it with at least 1/2 cup less broth and maybe add a can of drained crushed tomatoes. I think one could successfully subsitute any type of bean for the chicken if they want a vegetarian option.
Login to report this comment

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 15 min. 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 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.