- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon dried parsley
- 1 1/2 cups chopped cooked chicken
- 2 (14 ounce) cans chicken broth
- 1 (14 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1/2 (1 ounce) package taco seasoning mix
- 2 tostada shells, crushed into chips
- 1/4 cup shredded mild Cheddar cheese
- 1/4 cup sour cream
- Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
- Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
- Garnish bowls with Cheddar cheese and dollops of sour cream.
07/11/2019
recipepes.com
speedy tortilla soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
