Chicken Tortilla Chowder

Name: Chicken Tortilla Chowder
Prep time: 30 min
Total time: 30 min
Yield: 2 1/2 quarts, 10 serving(s)
Ingredients: 2 (609.51 g) can cream of potato soup, condensed, undiluted; 2 (609.51 g) can condensed cream of chicken soup, undiluted; 473.18 ml 2% low-fat milk; 411.06 g can reduced-sodium chicken broth; 311.84 g can mexicorn, drained; 283.49 g package cooked chicken breasts, chopped; 113.39 g can roasted green chilies, chopped; 3 flour tortillas (8 inch tortillas); 236.59 ml cheddar cheese, shredded

Submitted by Chef #1533793

"from taste of home feb/march 2010"

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Ready In:: 30mins
Ingredients:: 9
Yields:: 2.5 quarts
Serves:: 10

ingredients

2 (609.51 g) can cream of potato soup, condensed, undiluted
2 (609.51 g) can condensed cream of chicken soup, undiluted
473.18 ml 2% low-fat milk
411.06 g can reduced-sodium chicken broth
311.84 g can mexicorn, drained
283.49 g package cooked chicken breasts, chopped
113.39 g can roasted green chilies, chopped
3 flour tortillas (8 inch tortillas)
236.59 ml cheddar cheese, shredded

directions

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.