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Quick Chicken Tortilla Soup

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Snack
Quick Chicken Tortilla Soup
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried parsley
  • 1 1/2 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
  • 1/2 (1 ounce) package taco seasoning mix
  • 2 tostada shells, crushed into chips
  • 1/4 cup shredded mild Cheddar cheese
  • 1/4 cup sour cream
Instructions
1
Preheat the saucepan by placing it over medium-high heat and allowing the oil to warm up. Sear the onion, garlic, and parsley in the hot oil until they develop a slightly caramelized appearance, approximately 5 minutes. Introduce the chicken into the saucepan and stir until it reaches a uniform temperature, roughly 2 minutes.
2
Next, pour in the chicken broth and bring the mixture to a rolling boil. Introduce the corn, diced tomatoes, and taco seasoning into the saucepan, stirring to combine. Gradually decrease the heat, cover the saucepan with a lid, and allow it to simmer for 5 minutes. Remove the lid and stir in the crushed tostada chip pieces. Take the saucepan off the heat source.
3
Ladle the warm mixture into individual serving bowls. To add a finishing touch, sprinkle shredded Cheddar cheese and dollops of sour cream over the top of each bowl.