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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
Chicken Tortilla Chowder Recipe photo by Taste of Home
Reviews
Loved this! I did omit the mushrooms (not that we don’t like them, it just didn’t sound good in this). I used the corn with poblanos for extra heat. Oh, and used canned chicken for ease. Probably would be a lot better if I used rotisserie but still very good!
This stuff is delicious. One of my favorite recipes.
Very hearty. Family loved it.
Very good! Added a little taco seasoning for more mexican flavor, skipped the mushrooms to please the youngsters.
This soup is okay for a base, but didn't taste Mexican enough for me. To make it my own I added a bit of canned tomato soup, a package of quick cooking Mexican rice (Rice Sides brand), and a small amount of some Chipotle marinade dry mix that I had. Used frozen sweet corn since that's what I had, and a small bit of chili powder to spice it up. Topped with crumbled chips and sour cream!
Really good soup! It tastes best after it sits a couple of hours. I just make the soup without adding the tortillas and let it cool. Just before serving, I add the tortillas and reheat it. It gets a lot more flavor this way.
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This is a very good chowder, I think next time I will add a little heat by adding slices of jalepenos.
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