Creamy and cheesy Chicken Tortilla Chowder is so easy to make in just 30 minutes! Warm, creamy soup with a southwest kick! Top with crushed tortilla chips and serve with warm crusty bread!
Chicken Tortilla Chowder
This creamy chicken tortilla chowder is truly an amazing creation. It is warm, cozy, and creamy, with spicy chiles, tangy tomatoes, sweet corn, and warm soft bites of tortillas. The most amazing part of this soup? You can make it in 30 minutes.
Literally.
30 minutes.
Most of the time YUM + Lots of flavor = LOTS OF WORK. But it’s not! This Chicken Tortilla Chowder is SO EASY! I couldn’t believe it!!
How to Make Chicken Tortilla Chowder
- Add cream of potato soup, cream of chicken soup, milk, and chicken broth to a large pot. Stir to combine. Heat to steaming over medium heat.
2. Add corn, diced tomatoes and green chiles, green chiles, chicken, and tortilla strips to soup mixture. Stir to combine.
3. Bring to a boil. Then reduce heat and allow to simmer uncovered for 5 minutes.
4. Add cheese, cumin, garlic powder, and salt and pepper to taste. Stir until melted.
Serve topped with crushed tortilla chips, fresh pico de gallo, sour cream, or fresh cilantro. Enjoy!
Pro Tips
- Top it with crushed tortilla chips, sour cream, fresh cilantro, or pico de gallo and serve with a warm, buttery, crusty bread.
- This soup can be made ahead. Just store in a container with a lid in the refrigerator, for up to 3-7 days, until ready to eat!
- Freezer Directions: To freeze, allow soup to cool to room temperature. Place in a freezer container with a lid or in a gallon freezer bag. Seal, and place in the freezer. It can be stored for up to a month in a standing freezer, or 3-6 months in a deep freezer.
More Soup Recipes to Love
- Spicy Southwest Pumpkin Soup – healthy!
- Southwest Bean Chowder
- Southern Corn Chowder
- Ham and Corn Chowder – family favorite
- See ALL SOUP RECIPES!
Chicken Tortilla Chowder
Ingredients
- 2 cans cream of potato soup (10 ounces each)
- 2 cans cream of chicken soup (10 ounces each)
- 2 cups milk
- 3 cups chicken broth
- 1 (15 ounce) can corn drained
- 1 can diced tomatoes and green chiles (10 ounces each)
- 2 cups chopped or shredded chicken
- 1 (4 ounce) can green chiles
- 3 large flour tortillas cut into strips 1/2-inch x 2-inches
- 2 cups shredded cheddar
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add all cans of soups, milk, and chicken broth to a large stockpot. Heat to steaming over medium heat.
- Add corn, chicken, diced tomatoes and green chiles, green chiles, and tortilla strips to soup mixture, and stir to combine.
- Bring to a boil. Reduce heat, and simmer uncovered for 5 minutes.
- Add cheese, cumin, garlic powder, and salt and pepper to taste. Stir until melted.
- Serve warm topped with crushed tortilla strips, pico de gallo, or with a warm piece of crusty bread.
Notes
- Top it with crushed tortilla chips, sour cream, fresh cilantro, or pico de gallo and serve with a warm, buttery, crusty bread.
- This soup can be made ahead. Just store in a container with a lid in the refrigerator, for up to 3-7 days, until ready to eat!
- Freezer Directions: To freeze, allow soup to cool to room temperature. Place in a freezer container with a lid or in a gallon freezer bag. Seal, and place in the freezer. It can be stored for up to a month in a standing freezer, or 3-6 months in a deep freezer.
Nutrition
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