Chicken Tortilla Chowder

By bigbare

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups 2% milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (11 ounces) Mexicorn, drained
• 1 package (10 ounces) ready-to-serve roasted chicken breast strips, chopped
• 1 can (4 ounces) chopped green chilies
• 3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips
• 1 cup (4 ounces) shredded cheddar cheese
• Additional shredded cheddar cheese, optional

Details

Servings 10

Preparation

Step 1

In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).