Mexican Chicken Tortilla Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings (2-1/2 quarts).
A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup.
Dana Rood, Oreana, IL
Ingredients
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2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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2 cups 2% milk
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 can (11 ounces) Mexicorn, drained
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1 package (9 ounces) ready-to-serve roasted chicken breast strips, chopped
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1 can (4 ounces) chopped green chiles
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3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips
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1 cup shredded cheddar cheese
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Additional shredded cheddar cheese, optional
Directions
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1.
In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chiles; 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.
Nutrition Facts
1 cup: 280 calories, 11g fat (5g saturated fat), 42mg cholesterol, 1569mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 15g protein.
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