Tex-Mex Chicken & Corn Chowder – West IGA

Ingredients

• 1 tbsp canola oil 15 mL
• 2 boneless skinless chicken breasts, cubed
• 2 yellow-fleshed potatoes (about 1 lb./450 g), </br>peeled and diced into 1/4-in. (5 mm) pieces
• 2 tbsp fresh oregano leaves, chopped, divided 30 mL
• 1 tbsp chili powder 15 mL
• 1 tsp ground cumin 5 mL
• 2 1/2 cups reduced-sodium chicken broth 625 mL
• 1 cup 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 0