Sunday, July 23, 2017

{soups-salads-and-salad-dressings} Chicken Tortilla Chowder


Chicken Tortilla Chowder

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 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 (6 ounces) 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. Yield: 8-10 servings (2-1/2 quarts).


Posted by: Dorie <>
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