Chicken Tortilla Chowder
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8-10 servings (2-1/2 quarts).
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
Ingredients
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1 can (14-1/2 ounces) chicken broth
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
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1-1/2 cups whole milk
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2 cups cubed cooked chicken
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1 can (11 ounces) Mexicorn
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1 can (4 ounces) chopped green chiles
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1/4 cup thinly sliced green onions
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4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
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1-1/2 cups shredded cheddar cheese
Directions
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1.
In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chiles 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.
Nutrition Facts
1 cup: 256 calories, 12g fat (6g saturated fat), 53mg cholesterol, 1132mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 17g protein.
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