Chicken Tortilla Chowder Recipe
Chicken Tortilla Chowder Recipe photo by Taste of Home

Chicken Tortilla Chowder Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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).
Originally published as Chicken Tortilla Chowder in Quick Cooking July/August 1998, p29

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.

Reviews for Chicken Tortilla Chowder

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 14, 2014

"Very hearty. Family loved it."

MY REVIEW
Reviewed Jan. 23, 2013

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

MY REVIEW
Reviewed Nov. 27, 2012

"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!"

MY REVIEW
Reviewed Feb. 1, 2011

"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."

MY REVIEW
Reviewed Dec. 27, 2008

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

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