Creamy Chicken and Potato Chowder

Instructions

1. 1

   Sauté the onion in oil in a large saucepan over medium heat until tender, about 5 minutes.

2. 2

   Add the cubed potatoes, chicken broth, condensed cream of chicken soup, salsa verde, chili powder, garlic powder, cumin, pepper, and salt. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

3. 3

   Stir in the cooked chicken, Great Northern beans, and cream-style corn. Heat through, about 5 minutes.

4. 4

   Serve the chowder hot, optionally topped with shredded cheddar cheese and sour cream.