"Chicken Tortilla Chowder"

During the week, my family, my mom and dad, my Nana, and my sister's family eat together 2-3 nights a week. So, that means when its my turn to cook, I am cooking for a lot of people. So, I am all about finding something that tastes yummy, but isn't too hard to make.

My mom found this recipe in a newspaper that my grandmother brought over.

The great thing about this recipe is that you are starting out with a bunch of stuff thats already cooked. Its a semi-scratch recipe. We even used Tyson's grilled and diced chicken breast thats ready to be heated!

Have a look at this ...

Chicken Tortilla Chowder

2 cans cream potato soup, undiluted (10 3/4oz. cans)
2 cans cream of chicken soup, undiluted (10 3/4oz. cans)
2 cups milk
1 can chicken broth (14 1/2oz.)
1 can mexicorn, drained (11oz.)
2 cups chopped, cooked chicken
1 can chopped green chilies (4oz.)
3 flour tortillas(8 inch)
1 cup shredded cheddar cheese

In a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to a boil.

Cut tortilla strips into 2 x 1/2 inch strips. Or, you could just tear them to pieces like my sister is doing here.

Stir in the tortilla strips. Reduce heat; simmer, uncovered for 5 minutes. Stir in the cheese until melted.

Sprinkle each serving with extra cheese and a dollop of sour cream if desired. Not desired in this case...

A BIG F.Y.I. the pictures reflect this recipe doubled! Remember the afore mentioned masses I was feeding! Another minor change I made to the recipe was to add 2 more cans of corn and some extra tortilla strips.

I hope somebody will be cooking this for their family this weekend. Or, you could just go ahead and stock up on these ingredients to have on hand whenever you need an easy go-to meal.