Sunny Anderson's Easy Chicken Tortilla Soup | The Kitchen | Food Network

Sunny uses rotisserie chicken, pantry staples and plenty of spice for this budget-friendly soup that can feed the whole family!
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Sunny's Easy Chicken Tortilla Soup
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings


Tortillas Strips:

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt


1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken


1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)


For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.

For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.

For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

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Sunny Anderson's Easy Chicken Tortilla Soup | The Kitchen | Food Network
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