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

Mexican Chicken Tortilla Chowder Recipe

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A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup. Dana Rood, Oreana, IL
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups 2% milk
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (11 ounces) Mexicorn, drained
  • 1 package (9 ounces) ready-to-serve roasted chicken breast strips, chopped
  • 1 can (4 ounces) chopped green chilies
  • 3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips
  • 1 cup (4 ounces) shredded cheddar cheese
  • Additional shredded cheddar cheese, optional

Nutritional Facts

1 cup: 280 calories, 11g fat (5g saturated fat), 42mg cholesterol, 1569mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 15g protein


  1. In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).
Originally published as Chicken Tortilla Chowder in Taste of Home February/March 2010, p48

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Reviewed Mar. 18, 2014

"Good but added spices like garlic chili powder cumin and fresh chopped onion then added regular corn and black beans and used tortilla chips when serving it. I used roasted chicken and Also i omitted can chilies and used 1/2 c pepper jack cheese and 1/2 c velveeta."

Reviewed Nov. 22, 2013

"Very easy, very good and will make it again! It was a cold snowy night here so it was perfect to warm us up. The only changes I made were adding black beans instead of mexi-corn since, believe it or not, the family doesn't care for the corn. I also used corn tortillas instead of flour tortillas because that is all I had. I didn't have the ready-to-serve chicken strips so I just baked a large chicken breast and cut it in strips . . . worked just fine. This will be one of our favorites! Thanks for sharing this recipe."

Reviewed Oct. 17, 2013

"Very easy and very good! Made just as directed . :-)"

Reviewed Oct. 17, 2012

"OK, OK, so I know this soup is outrageoously high in sodium content. That said, it was delicious! It was fast, easy and tasty. I used cooked chicken that I had on hand and followed the recipe without any variations. My husband liked it so much that he swiped my new Taste of Home soup cookbook that I haven't even had a chance to read through yet and tucked it into his lunch bag so that he could take the recipe to work tomorrow and copy it for his staff. You might try using the reduced sodium soups if sodium content is a concern."

Reviewed Jun. 3, 2012

"It was ok."

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