Ingredients
1 medium onion, chopped2 teaspoons canola oil5 medium red potatoes, cubed1 can (14-1/2 ounces) chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup salsa verde1 teaspoon chili powder1/2 teaspoon garlic powder1/2 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon salt2 cups cubed cooked chicken breast1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (14-3/4 ounces) cream-style cornOptiona: Shredded cheddar cheese and sour cream
Preparation
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. If desired, serve with cheese and sour cream.
