Speedy Tortilla Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
½ teaspoon dried parsley
1 ½ 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
½ (1 ounce) package taco seasoning mix
2 tostada shells, crushed into chips
¼ cup shredded mild Cheddar cheese
¼ cup sour cream

Nutrition Info

240.3 calories
carbohydrate: 21.2 g
cholesterol: 39.7 mg
fat: 12 g
fiber: 2.2 g
protein: 13.3 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1256.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 cups

Recipe Note

A tasty, speedy tortilla soup to make with leftover chicken and canned vegetables. A family favorite requested time and again!

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