SPEEDY TORTILLA SOUP

Speedy Tortilla Soup image

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

Provided by Mandy Bouchard

Time 35m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1256.5 mg, Sugar 3.9 g