We Made The Pioneer Woman's Chicken Tortilla Soup, and It Lived Up to Our Expectations

The Cheesecake Factory Just Shared Its Chicken Tortilla Soup Recipe

18 Classic Mexican Soups You Should Try

How to Make Crock-Pot Chicken Noodle Soup

How to Make Homemade Cream of Chicken Soup

22 Mexican Chicken Casseroles

We Made The Pioneer Woman Taco Soup Recipe and It's Mind-Blowingly Simple

Our Best Chicken Enchilada Recipes

Not Your Grandma's Chicken Soup Recipes

45 Best Chowder Recipes to Keep You Warm

34 Chicken Soup Recipes That'll Warm the Soul

Here's the REAL Difference Between Chowder and Soup

35 Mexican Chicken Recipes

Our Best Chicken and Rice Soup Recipes

How to Make Slow-Cooker Chicken Casserole

24 Mexican Casserole Recipes You Have to Try

I Made Ina Garten's Chicken Soup, and It's Comfort Food for the Soul

14 Homemade Soups with Rotisserie Chicken

42 Mexican Crockpot Recipes

How to Make Copycat Chipotle Chicken at Home

TEST KITCHEN APPROVED

Mexican Chicken Tortilla Chowder

Name: Mexican Chicken Tortilla Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings (2-1/2 quarts)
Cuisine: North America, Mexican
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 (9 ounces) ready-to-serve roasted chicken breast strips, chopped; 1 can (4 ounces) chopped green chiles; 3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips; 1 cup shredded cheddar cheese; Additional shredded cheddar cheese, optional

TEST KITCHEN APPROVED

30 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Dana Rood, Oreana, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2022

A restaurant-style soup starting with a can? It's possible with this creamy, comforting soup. Dana Rood, Oreana, IL

TEST KITCHEN APPROVED

Mexican Chicken Tortilla Chowder

30 Reviews Add your review

Yield:10 servings (2-1/2 quarts)

Prep:10 min

Cook:20 min

Save Saved Saving email print

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 (9 ounces) ready-to-serve roasted chicken breast strips, chopped
1 can (4 ounces) chopped green chiles
3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips
1 cup shredded cheddar cheese
Additional shredded cheddar cheese, optional

Text Ingredients

Shop Recipe

Directions

1
In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chiles; 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.