Speedy Tortilla Soup - cooking recipe

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

Preparation

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.