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

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 cups
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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; protein 13.3g; carbohydrates 21.2g; fat 12g; cholesterol 39.7mg; sodium 1256.5mg. Full Nutrition
Advertisement
Advertisement