Cheesy Chicken Tortilla Chowder

My neighbor served this chowder at her bonfire/hayride last fall and I begged for the recipe.

Cheesy Chicken Tortilla Chowder

2 cans          Cream of Potato Soup

2 C              Milk

14 1/2 oz     Chicken Broth

1 can           Mexicorn, Drained

1/2-3/4 lb    cooked, chopped chicken

4 oz             green chilies

3                 flour tortillas, cut in 2" strips

1 C             shredded cheddar cheese.

In a saucepan, combine soups, milk and broth.  Add corn, chicken and chilies; bring to a boil, stirring frequently.  Stir in tortilla strips.  Reduce heat, simmer uncovered for 5 minutes.  Stir in cheese and cook until melted.  You may have additional cheese, tortilla chips or Fritos  for garnishment.

My neighbor used a crockpot to keep this chowder warm and the last bowlful was as good as the first.  When I made it for my smaller family we couldn't finish it at one meal.  I was not please with the texture when we warmed it up for lunch.  The tortillas continued to soak up liquid and just turned to mush.  In the future I would divide the chowder into meal-sized portions and add the tortillas to the pot during the reheating process.

I'll be linking this recipe to Home to 4 Kiddos' Try a New Recipe Tuesday and Milk & Honey Mommy's Soup Swap.