Clarion County Recipe of the Day: Chicken Tortilla Chowder
This thick and creamy chowder makes a great comfort food on a cold wintry day!
Chicken Tortilla Chowder
1 – 14-1/2 oz. can chicken broth
1 – 10-3/4 oz. can condensed cream of chicken soup, undiluted
1 – 10-3/4 oz. can condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cups cubed cooked chicken
1 – 11 oz. can Mexicorn
1 – 4-1/2 oz. jar sliced mushrooms, drained
1 – 4 oz. can chopped green chilies
1/4 cup thinly sliced green onions
4 – 6″ flour tortillas, cut into 1/2-inch strips
1-1/2 cups shredded cheddar cheese
~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 eight to 10 minutes (or until heated through).
~Add cheese; stir just until melted. Serve immediately.
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