Serves: 6
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
½ cup salsa verde
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon pepper
¼ 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
½ cup sour cream
Shredded cheddar cheese and additional sour cream for topping, optional
Order Ingredients

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. Stir in sour cream right before serving. Serve with cheese and sour cream if desired.

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