Chicken Tortilla Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and bell peppers and sauté until softened.
• STEP 2.Add diced chicken and cook until browned. Stir in cumin, chili powder, and oregano.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
• STEP 4.In a separate pan, heat vegetable oil and fry tortilla strips until crispy. Drain on paper towels.
• STEP 5.Add corn, black beans, and diced tomatoes to the soup. Simmer for an additional 10 minutes.
• STEP 6.Stir in lime juice and season with salt and pepper to taste.
• STEP 7.Serve the chowder hot, topped with crispy tortilla strips, shredded cheese, sour cream, and fresh cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can use homemade chicken broth instead of store-bought.
• Feel free to add other vegetables like diced zucchini or carrots for added texture and flavor.
• If you prefer a spicier chowder, add a pinch of cayenne pepper or some diced jalapenos.
• To make the tortilla strips, cut corn tortillas into thin strips and fry until crispy. You can also use store-bought tortilla chips.

Storage and Serving

• Serve the Chicken Tortilla Chowder hot, garnished with crispy tortilla strips, shredded cheese, sour cream, and fresh cilantro.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.