Speedy Tortilla Soup

This is a tasty, speedy tortilla soup to make with leftover chicken and canned vegetables. Garnish bowls with Cheddar cheese and sour cream for the perfect weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 240 Calories

Ingredients

• 1 tablespoon vegetable oil
• ¼ cup sour cream
• 2 (14 ounce) cans chicken broth
• 2 cloves garlic, chopped
• ½ teaspoon dried parsley
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 medium onion, chopped
• ½ (1 ounce) package taco seasoning mix
• ¼ cup shredded mild Cheddar cheese
• 1 (14 ounce) can whole kernel corn, drained
• 1 ½ cups chopped cooked chicken
• 2 tostada shells, crushed into chips

Recipe Instructions

Step 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.

Step 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.

Step 3

Garnish bowls with Cheddar cheese and dollops of sour cream.