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



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

240 calories; 12 g total fat; 40 mg cholesterol; 1256 mg sodium. 21.2 g carbohydrates; 13.3 g protein; Full Nutrition