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Speedy Tortilla Soup

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"A tasty, speedy tortilla soup to make with leftover chicken and canned vegetables. A family favorite requested time and again!"
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35 m servings 240
Original recipe yields 6 servings (6 cups)


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  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.

Nutrition Facts

Per Serving: 240 calories; 12 21.2 13.3 40 1256 Full nutrition

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