CHICKEN TORTILLA CHOWDER

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Chicken Tortilla Chowder image

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.

Provided by Laura O.

Categories     Chowders

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

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 1/2 cups milk
1 cup cubed cooked chicken
1 (11 ounce) can mexicorn
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies
1/4 cup sliced green onion
3 flour tortillas, cut into 1/2 inch strips
1 1/2 cups shredded cheddar cheese

Steps:

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

Nutrition Facts : Calories 284.1, Fat 14.3, SaturatedFat 7.2, Cholesterol 46.7, Sodium 997.4, Carbohydrate 23.8, Fiber 1, Sugar 2.5, Protein 16.4

*** Explore more Chicken Tortilla Chowder Recipes »

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