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
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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