Mexican Chicken Tortilla Chowder Recipe
- 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
- 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).
1 cup: 280 calories, 11g fat (5g saturated fat), 42mg cholesterol, 1569mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 15g protein.
Reviews for Mexican Chicken Tortilla Chowder
"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."
"Very easy and very good! Made just as directed . :-)"
"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."
"It was ok."
"Very easy and very good. It makes a lot and I have frozen some of it and used it later. My family enjoys it."
"This recipe is very easy and the end result is so good! I followed most of the directions but changed the following:-Instead of chicken breast strips, I used 2 cans of white meat chicken-Instead of canned green chilies, I used frozen Hot green chili-I added Salt, Pepper, and Garlic Salt for extra flavor-I used a steamed corn mix instead of canned Mexicorn-I didn't add tortilla strips because we prefer to eat them on the sideThe end product was creamy, slightly spicier, and hearty!"
"Delicious and very easy to make!"
"I doubled this recipe & had tons of raves! I followed the directions exactly as written. A surprisingly delicious soup!"
"Loved it!!! Added a can of black beans and a few dashes of hot sauce hot sauce. Garnished it with some green onions. Very good!"
"Delicious and so easy to make!"
"I will add another can of the mexicorn next time. we also added a little sour cream which gave it a nice creaminess"
"its awesome..easy and tastes great, getting ready to make it again for the cold day"
"This was a simple and tastfull recipe. My 13 year old daughter ended up eating 4 bowls of it! YUM!!! This was a great recipe, I shared with my co-workers and it will now be a regular dinner at my house."
"This is a rich a creamy delight! Your family and guests will love it!"
"Very easy and tasty chowder but the amount of sodium per serving gave me sticker shock. The next time I made it, I made some adjustments: only 1 can each of the condensed soups (I used cheddar cheese soup in place of the potato and reduced sodium for the CoC); 3 cups skim milk; 1 quart low sodium chicken broth; boneless, skinless chicken breasts (poached in the chicken broth). I added 8 oz of chopped fresh mushrooms and 3 more tortillas. Everything else was the same. Although it was thin the first day by the next day it had thickened up more. Really enjoyed it and plan to keep it in my soup rotation, especially with the cold weather coming on."
"Love this recipe!! My family loves this recipe! My 4 year old loves this recipe!! I toast the tortilla strips in a skillet before I put them in the soup. Keeps them from sticking together and becoming quite so much like dumpling consistency."
"This recipe was AWESOME! I made it for my colleagues at work and they loved it. We couldn't stop talking about it. I also added a can of Rotel, and served it with cilantro!!"
"Amazing! easy! Delicious! I have made this twice already and even froze some and then had it a week later."
"so so SO good! I used cream of mushroom soup instead of the cream of potato (because I didn't have it on hand) and it still worked really well. I also added one can of chili beans and used about 1 C more chicken broth, just because I thought it was a little thick. Love the idea of using tortilla strips! They held up really well in the soup (even as leftovers) and tasted like noodles."
"this may be my all time favorite! I didn't expect it to be THIS good! My only complaint is that it says it makes 2-1/2 qt which is incorrect. It's at least 3 qts so I had to transfer from a "large saucepan" to a dutch oven."
"I USED SOUTHWEST CORN BLEND THAT HAD BLACK BEANS IN IT, GREAT soup"
"i made this with leftover pork roast. really liked it the tortillas were a surprise, i will use them again."