speedy tortilla soup

speedy tortilla soup
  • 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


  1. 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.
  2. 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.
  3. Garnish bowls with Cheddar cheese and dollops of sour cream.

07/11/2019
speedy tortilla soup, recipe PT15M PT1H 5 455 calories

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