How to Make Speedy Tortilla Soup - A Step-by-Step Guide

There's nothing quite like a warm and comforting bowl of tortilla soup on a cold day. This Speedy Tortilla Soup is a quick and easy recipe that's perfect for busy weeknights when you want something delicious and satisfying without spending hours in the kitchen.

This recipe is a great way to use up leftover chicken or turkey, making it a fantastic option for those post-holiday meals when you're looking for something to do with all that extra meat. And if you don't have any leftover mea...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6
  • Yield: 6 cups

  • 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

    240 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 40mg
    • Sodium: 1257mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 13g
    • Vitamin C: 5mg
    • Calcium: 71mg
    • Iron: 1mg
    • Potassium: 248mg