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Mexican Chicken Tortilla Chowder

A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup. Dana Rood, Oreana, IL
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (2-1/2 quarts)

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

Directions

  • 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
1 cup: 280 calories, 11g fat (5g saturated fat), 42mg cholesterol, 1569mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 15g protein.

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