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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

Nutrition Info

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 servingSize: - sodium: 1256.5 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

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.

6 cups

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