11.08.2008

ellen's chicken corn chowder

this soup recipe is so easy and really good. the green chile makes it sort of mexican-y (is that a word? no? well you tell me something better dude). let's get started. you need 2 cups of chicken, 1 can of cream of chicken soup, 1 can of cream of potato soup, 1 can of chicken broth, 1 can of corn, 1 small can of diced green chiles, 1 jar of sliced mushrooms (not pictured because dave doesn't like mushrooms) 1 1/2 cups of milk (not pictured, whoops), cheddar cheese, green onion, and tortillas.

i was taking this to a party so i put it in the crock pot so it would stay warm, but it only takes about 10 minutes to make so you don't need to crockpot it at all. in fact, it doesn't really work in the crockpot because you have to bring it to a boil. so imagine i'm pouring these things into a soup pan on the stove instead. start by boiling your chicken for 30 minutes or until no longer pink. while that's boiling, pour all of your liquid ingredients into a pot: first the broth, then the cream of chicken soup,the cream of potato soup,and the milk.


use a whisk to combine well.
it should be smooth and look like this:
now chop up some green onion (as much as you want, i used about half a bunch for this recipe),


and add that to your liquid.then add in your green chile,


your corn (drained),


and your chicken (shredded into bite-size pieces).stir and heat until almost boiling.
now slice some flour tortillas into strips. the recipe calls for 4 but i think that's too many, so i only do two. i put them on top of each other, then slice in half and put the halves on top of each other, and again into quarters. then i slice into thin strips, like this:
once your soup is boiling, separate the strips and add the tortillas in.
simmer for ten minutes. after ten minutes, add 1 1/2 cups of grated cheddar cheese.
stir until it melts,
and serve.
the tortillas get soggy, so if you're not a fan of sogginess (i'm definitely not), beware of that. they still taste really good--this soup is delish--just be prepared for soggy tortillas. at the party i served it at my friend goes, "that's totally unexpected but totally delicious. that would win a prize at my cooking group." and she cooks with professional chefs. so there you have it. it really is that good.

ellen's chicken corn chowder

1 can chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 1/2 cups milk
2 cups chicken
1 can of corn
1 jar sliced mushrooms
1 can green chile
1/4 cup green onion
4 flour tortillas cut into 1/2 inch strips
1 1/2 cups grated cheddar cheese

boil chicken for 30 minutes or until no longer pink. shred. in a separate pan, add the liquids together and mix well. add everything else through green onion and bring to a boil. add tortillas and simmer 8-10 minutes. add cheese and serve.

6 comments:

Boquinha said...

That looks yummy. When we do the tortilla-in-soup thing, Mark fries the tortilla strips in a little bit of oil and we put them on top crunchy, salty, and a little buttery-tasting. SO yummy. Maybe that would help with the sogginess?

Victoria said...

YUMMY!!!!

emily said...

ooh, good idea stacy, i'll try it next time. thanks!

ellen said...

just fyi, the tortillas are akin to a super easy noodle for the soup (supposed to be soggy like a noodle)

emily said...

I know. I just don't love the soggy noodles.

April said...

Can't wait to try this one! Thanks Emily.