Chicken Tortilla Chowder
Rich, creamy chicken tortilla chowder featuring Mexican corn and tortilla strips, with a full-bodied, satisfying flavor and texture.
Ingredients
chicken broth
1 can (14-1/2 ounces)
condensed cream of chicken soup (undiluted)
1 can (10-3/4 ounces)
condensed cream of potato soup (undiluted)
1 can (10-3/4 ounces)
milk
1-1/2 cups
cooked chicken (cubed)
2 cups
Mexicorn
1 can (11 ounces)
sliced mushrooms (drained)
1 jar (4-1/2 ounces)
chopped green chilies
1 can (4 ounces)
green onions (thinly sliced)
1/4 cup
flour tortillas (6 to 7 inches, cut into 1/2-inch strips)
4
shredded cheddar cheese
1-1/2 cups (6 ounces)
Instructions
1
Cook soup
In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn, mushrooms, chilies and onions; mix well. Bring to a boil.
2
Add tortillas and cheese
Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately.
