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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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


  • 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 .


  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

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suekg 64194
Reviewed Jun. 14, 2014

"Very hearty. Family loved it."

robbinthornton 22902
Reviewed Jan. 23, 2013

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

rtondini 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!"

joceyw 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."

katetracy 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."

scout312 49643
Reviewed Nov. 24, 2008

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

cookingfreak 56341
Reviewed Nov. 17, 2008

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

moepup 82686
Reviewed Nov. 12, 2008

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

jenn c."

mrshaz 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."

studor 64145
Reviewed Feb. 26, 2008

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

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