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    You are in: Home / Recipes / Chicken Tortilla Chowder Recipe
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    Chicken Tortilla Chowder

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef #1533793's Note:

    from taste of home feb/march 2010

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    Ingredients:

    Serves: 10

    Yield:

    quarts

    Units: US | Metric

    • 2 (10 3/4 ounce) cans cream of potato soup, condensed, undiluted
    • 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
    • 2 cups 2% low-fat milk
    • 1 (14 1/2 ounce) can reduced-sodium chicken broth
    • 1 (11 ounce) can mexicorn, drained
    • 1 (10 ounce) package cooked chicken breasts, chopped
    • 1 (4 ounce) can roasted green chilies, chopped
    • 3 flour tortillas (8 inch tortillas)
    • 1 cup cheddar cheese, shredded

    Directions:

    1. 1
      Heat the soups, milk and broth stirring frequently. Add corn, chicken and chilies; bring to a boil. Cut tortillas into 2 inch x 1/2 inch strips. Stir in the tortilla strips. Reduce heat, summer uncovered for 5 minutes. Stir in the cheese until melted. Sprinkle with additional cheese if desired.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Tortilla Chowder

    Serving Size: 1 (291 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 274.3
     
    Calories from Fat 114
    41%
    Total Fat 12.7 g
    19%
    Saturated Fat 5.4 g
    27%
    Cholesterol 47.5 mg
    15%
    Sodium 1176.9 mg
    49%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.1 g
    16%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    roasted green chilies

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