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Chicken Tortilla Chowder

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“from taste of home feb/march 2010”
READY IN:
30mins
SERVES:
10
YIELD:
2 1/2 quarts
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans cream of potato soup, condensed, undiluted
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 2 cups 2% low-fat milk
  • 1 (14 1/2 ounce) can reduced-sodium chicken broth
  • 1 (11 ounce) can mexicorn, drained
  • 1 (10 ounce) package cooked chicken breasts, chopped
  • 1 (4 ounce) can roasted green chilies, chopped
  • 3 flour tortillas (8 inch tortillas)
  • 1 cup cheddar cheese, shredded

Directions

  1. Heat the soups, milk and broth stirring frequently. Add corn, chicken and chilies; bring to a boil. Cut tortillas into 2 inch x 1/2 inch strips. Stir in the tortilla strips. Reduce heat, summer uncovered for 5 minutes. Stir in the cheese until melted. Sprinkle with additional cheese if desired.

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