Chicken Tortilla Chowder

Another recipe pulled from an old issue of Quick Cooking. This creamy, slightly spicy soup is unique because it uses flour tortillas cut into strips as noodles.

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• 1 (14 1/2ounce) can chicken broth
• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 1 (10 3/4ounce) can  condensed cream of potato soup, undiluted
• 1 1⁄2 cups milk
• 1  cup  cubed  cooked chicken
• 1 (11 ounce) can  mexicorn
• 1 (4 1/2ounce) jar  sliced mushrooms, drained
• 1 (4 ounce) can  chopped green chilies
• 1⁄4 cup  sliced green onion
• 3  flour tortillas, cut into 1/2 inch strips
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. In a Dutch oven or soup kettle, combine broth, soups and milk.
2. Add the chicken, corn, mushrooms, chilies and onions and mix well.
3. Bring to a boil.
4. Add the tortilla strips.
5. Reduce heat and simmer uncovered for 8-10 minutes or until heated through.
6. Add cheese and stir until melted.