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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8-10 servings (2-1/2 quarts)


  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1-1/2 cups whole milk
  • 2 cups cubed cooked chicken
  • 1 can (11 ounces) Mexicorn
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup thinly sliced green onions
  • 4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
  • 1-1/2 cups shredded cheddar cheese


  • 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.
Nutrition Facts
1 cup: 256 calories, 12g fat (6g saturated fat), 53mg cholesterol, 1132mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 17g protein.

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Average Rating:
  • Allyson
    Feb 10, 2018

    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!

  • laura70
    Nov 14, 2017

    This stuff is delicious. One of my favorite recipes.

  • suekg
    Jun 14, 2014

    Very hearty. Family loved it.

  • robbinthornton
    Jan 23, 2013

    Very good! Added a little taco seasoning for more mexican flavor, skipped the mushrooms to please the youngsters.

  • rtondini
    Nov 27, 2012

    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!

  • joceyw
    Feb 1, 2011

    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.

  • nburks
    Jan 19, 2010

    No comment left

  • wendy6076
    Aug 20, 2009

    No comment left

  • katetracy
    Dec 27, 2008

    This is a very good chowder, I think next time I will add a little heat by adding slices of jalepenos.

  • klong
    Dec 5, 2008

    No comment left