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...

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,...

  • Yield: 8-10 servings
  • Cooking time: 15 Min
  • Rating: 5/5
  • Publisher: Tasteofhome.com

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

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