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Chicken Tortilla Chowder Recipe

Chicken Tortilla Chowder Recipe photo by Taste of Home

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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

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Chicken Tortilla Chowder Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

5 15 20

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 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 chilies
1/4 cup thinly sliced green onions
4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies 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. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 256 calories, 12 g fat (6 g saturated fat), 53 mg cholesterol, 1,132 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Chicken Tortilla Chowder in Quick Cooking July/August 1998, p29

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Reviews for Chicken Tortilla Chowder

Chicken Tortilla Chowder

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(1-10) of 10 reviews

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Reviewed on Jan. 23, 2013 by robbinthornton

Very good! Added a little taco seasoning for more mexican flavor, skipped the mushrooms to please the youngsters.

Reviewed on Nov. 27, 2012 by rtondini

This soup is okay for a base, but didn't taste Mexican enough for me. To make it my own I added a bit of canned tomato soup, a package of quick cooking Mexican rice (Rice Sides brand), and a small amount of some Chipotle marinade dry mix that I had. Used frozen sweet corn since that's what I had, and a small bit of chili powder to spice it up. Topped with crumbled chips and sour cream!

Reviewed on Feb. 01, 2011 by joceyw

Really good soup! It tastes best after it sits a couple of hours. I just make the soup without adding the tortillas and let it cool. Just before serving, I add the tortillas and reheat it. It gets a lot more flavor this way.

Reviewed on Dec. 27, 2008 by katetracy

This is a very good chowder, I think next time I will add a little heat by adding slices of jalepenos.

Reviewed on Nov. 24, 2008 by scout312

This is great we love it and it is so easy. My son asks for it every week.

Reviewed on Nov. 17, 2008 by cookingfreak

This is amazing! It's my new fav and everyone wants the recipe!

Reviewed on Nov. 12, 2008 by moepup

love this recipe it's easy and so good.

jenn c.

Reviewed on Jul. 10, 2008 by mrshaz

Chicken Tortilla Chowder

After a few summer rains this just hits the spot.