Chicken tortilla chowder is a 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. From Jennifer Gouge of 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

Method 

In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn, mushrooms, chilies and onions; mix well.

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).