Chicken Tortilla Chowder

“Another recipe pulled from an old issue of Quick Cooking. This creamy, slightly spicy soup is unique because it uses flour tortillas cut into strips as noodles.”
READY IN:
25mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 (14 1/2 ounce) can chicken broth
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 (10 3/4 ounce) can condensed cream of potato soup, undiluted
  • 1 12 cups milk
  • 1 cup cubed cooked chicken
  • 1 (11 ounce) can mexicorn
  • 1 (4 1/2 ounce) jar sliced mushrooms, drained
  • 1 (4 ounce) canchopped green chilies
  • 14 cup sliced green onion
  • 3 flour tortillas, cut into 1/2 inch strips
  • 1 12 cups shredded cheddar cheese

Directions

  1. In a Dutch oven or soup kettle, combine broth, soups and milk.
  2. Add the chicken, corn, mushrooms, chilies and onions and mix well.
  3. Bring to a boil.
  4. Add the tortilla strips.
  5. Reduce heat and simmer uncovered for 8-10 minutes or until heated through.
  6. Add cheese and stir until melted.

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