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

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5 11 25
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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 cup: 256 calories, 12g fat (6g saturated fat), 53mg cholesterol, 1132mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 17g 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


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
suekg User ID: 3417903 64194
Reviewed Jun. 14, 2014

"Very hearty. Family loved it."

MY REVIEW
robbinthornton User ID: 3362574 22902
Reviewed Jan. 23, 2013

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

MY REVIEW
rtondini User ID: 6546435 29285
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
joceyw User ID: 3308211 52329
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
katetracy User ID: 3277153 29283
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."

MY REVIEW
scout312 User ID: 1599276 49643
Reviewed Nov. 24, 2008

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

MY REVIEW
cookingfreak User ID: 2162822 56341
Reviewed Nov. 17, 2008

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

MY REVIEW
moepup User ID: 2883515 82686
Reviewed Nov. 12, 2008

"love this recipe it's easy and so good.

jenn c."

MY REVIEW
mrshaz User ID: 1261181 49634
Reviewed Jul. 10, 2008

"chicken Tortilla Chowder

After a few summer rains this just hits the spot.
It is so easy to make and everyone really liked it."

MY REVIEW
studor User ID: 2072208 64145
Reviewed Feb. 26, 2008

"Love this soup! My 2 year old and my husband love it."

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