Chicken Tortilla Chowder Recipe, comments, and photo are courtesy of Jane Butel and her website Jane Butel Southwest Cooking.
The hearty, full flavor and creamy consistency of this Chicken Tortilla Chowder tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.
Also check out Jane Butel’s Science of Chile Peppers and more of her recipes.
More delicious Southwest Recipes.
- 1 (14 1/2-ounce can) chicken broth, preferably low sodium, with water added to make 2 cups
- 2 while or yellow corn tortillas, broken up into pieces
- 1 pound chicken breasts, trimmed and cut into 1-inch cubes
- 3 green onions or scallions, thinly sliced (some reserved for garnish)
- 1 1/2 tablespoons pickled jalapeno chile peppers with juice, minced
- Cilantro leaves
- Red caribe chile peppers, crushed
- Lime wedges
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In a 3-quart saucepan over medium heat, place the chicken broth and water. Add the tortilla piece and chicken cubes. Cover, reduce the heat to low, and let simmer, stirring occasionally, approximately 5 to 6 minutes.
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Add the scallions and jalapeno chile peppers with juice; stir to combine well. Simmer for approximately an additional 5 minutes for flavors to blend; remove from heat. NOTE: Be sure the broth is very hot so that it will heat up the garnishes that are placed in the bowl.
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Serve garnished with the reserved scallion and, if desired, the cilantro, chile peppers, and lime to squeeze on top of the chowder.
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Makes 2 servings.
Categories:
Chicken Soup Chile Peppers Southwest Chicken Recipes Southwest Soups and Stews Tortillas