As a student attending college full-time, I find my time in the kitchen is limited. This recipe helps me have a hot meal on the table when my husband gets home. He's a real meat-and-potatoes man, but he absolutely loves this thick, creamy chowder with tortilla strips that puff up like homemade noodles. —Jennifer Gouge Lubbock, Texas
Chicken Tortilla Chowder
Chicken Tortilla Chowder
Prep Time
5 min
Cook Time
15 min
Yield
8-10 servings (2-1/2 quarts)
Ingredients
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1-1/2 cups whole milk
- 2 cups cubed cooked chicken
- 1 can (11 ounces) Mexicorn
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 can (4 ounces) chopped green chiles
- 1/4 cup thinly sliced green onions
- 4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
- 1-1/2 cups shredded cheddar cheese
Directions
- In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chiles and onions. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately.
Nutrition Facts
1 cup: 256 calories, 12g fat (6g saturated fat), 53mg cholesterol, 1132mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 17g protein.
Loading Popular in the Community
Loading Reviews
