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Ingredients
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1 tablespoon vegetable oil
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1 medium onion, chopped
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2 cloves garlic, chopped
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½ teaspoon dried parsley
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1 ½ cups chopped cooked chicken
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2 (14 ounce) cans chicken broth
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1 (14 ounce) can whole kernel corn, drained
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1 (10 ounce) can diced tomatoes with green chile peppers
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½ (1 ounce) package taco seasoning mix
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2 tostada shells, crushed into chips
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¼ cup shredded mild Cheddar cheese
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¼ cup sour cream
Directions
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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.
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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.
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Garnish bowls with Cheddar cheese and dollops of sour cream.
Nutrition Facts (per serving)
240 | Calories |
12g | Fat |
21g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 240 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 4g | 21% |
Cholesterol 40mg | 13% |
Sodium 1257mg | 55% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 13g | 27% |
Vitamin C 5mg | 6% |
Calcium 71mg | 5% |
Iron 1mg | 6% |
Potassium 248mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.