MEXICAN CHICKEN TORTILLA CHOWDER

Mexican Chicken Tortilla Chowder image

A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup. Dana Rood, Oreana, IL

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

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Ingredients

2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups 2% milk
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (11 ounces) Mexicorn, drained
1 package (9 ounces) ready-to-serve roasted chicken breast strips, chopped
1 can (4 ounces) chopped green chilies
3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips
1 cup shredded cheddar cheese
Additional shredded cheddar cheese, optional

Steps:

In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired.

Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 1569mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.