A tasty speedy tortilla soup to make with leftover chicken and canned vegetables A family favorite requested time and again
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
.jpg)
