Chicken Tortilla Chowder Recipe
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
This recipe is:
Contest Winning
Quick
Prep/Total Time: 20 min.
Yield: 8-10 Servings
Ingredients
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
Directions
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).
Nutritional Facts 1 serving (1 cup) equals 256 calories, 12 g fat (6 g saturated fat), 53 mg cholesterol, 1,132 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Chicken Tortilla Chowder in Quick Cooking July/August 1998, p29
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment