Chicken Tortilla Chowder
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 4 1/2 oz sliced mushrooms drained
- 14 1/2 ounces chicken broth
- 10 3/4 ounces condensed cream of chicken soup undiluted
- 10 3/4 ounces condensed cream of potato soup undiluted
- 2 cups chicken cubed cooked
- 11 oz mexicorn
- 4 oz chopped green chilies
- 1/4 cup green onions thinly sliced
- 4 flour tortillas cut into 1/2-inch strips
- Carbohydrate 35.0080481702504 g
- Cholesterol 111.855868567742 mg
- Fat 30.8691956485582 g
- Fiber 1.65812817537318 g
- Protein 32.5606616853098 g
- Saturated Fat 11.6234988166079 g
- Serving Size 1 1 -10 (355g)
- Sodium 1182.65069946517 mg
- Sugar 33.3499199948772 g
- Trans Fat 2.60771082015804 g
- Calories 549 calories
In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies 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.
