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Recipe for :

Chicken Tortilla Chowder

Jane ButelThis recipe has been reproduced with the kind permission of Jane Butel and comes from her latest book Real Women Eat Chile.

Often credited with starting the Tex-Mex mania, Jane Butel published her first cookbooks on New Mexican and American Mexican food in the 1960s. Sixteen cookbooks later, her books and her Cooking School in Albuquerque, which Bon Appetit called among "the best in the US", bring you all there is to know and love about this cuisine.

Jane is an internationally recognized authority on the regional cooking of the American Southwest. The daughter and granddaughter of accomplished home economists, she is a cookbook author, teacher and television personality.

Her interest in Southwestern cooking predates its current widespread popularity by decades. She was the first to write about the cooking style that evolved in the Southwestern border area and is credited with starting the USA's love affair with this cuisine.

Jane operates her own site-based Cooking Schools, which have been recognized far and wide for their quality of instruction. Jane's Cooking School specializes in week long and weekend full participation classes on New Mexican and Southwestern cooking - to find out more click here.

ChickenTortilla ChowderThis is a favorite of Wendy’s, who has worked with me for several years. In our week-long Advanced Cooking School, we pair this soup with a “made from scratch” creamy green chile chicken soup. Frequently, most find the flavor of this soup preferable over the longer to prepare, higher calorie version. This soup really makes a meal when accompanied by a simple fresh vegetable or fruit salad.


1 14 ½ ounce can chicken broth, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapeños with juice

Optional garnishes:
cilantro leaves
crushed red caribe chiles
lime wedges


  • Place the chicken broth and water in a 3 quart saucepan over medium heat.
  • Add the tortillas and chicken.
  • Cover, reduce the heat to low, and simmer stirring, for 5 to 6 minutes.
  • Add the scallions and jalapeños with juice.
  • Stir to combine well. Simmer for about another 5 minutes.
  • Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

Serves: 2

Jane Butel

Reprinted with permission from Real Women Eat Chiles by Jane Butel