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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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:
1. 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).
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