You Won’t Believe How Easy Sunny Anderson’s Chicken Tortilla Soup Comes Together in Just 30 Minutes

Chicken tortilla soup is the perfect rich and spiced option that’s a cinch to prepare. Take it from Food Network personality Sunny Anderson whose chicken tortilla soup recipe uses rotisserie chicken as a convenient shortcut. Combined with stock, seasonings and other ingredients, you’ll have a batch of soup to top with fried tortilla strips in no time! Here’s Anderson’s recipe to whip up as your next cozy meal.

What is chicken tortilla soup?

This Mexican soup consists of ingredients like chicken, spices, onions and stock or broth. The ingredients are simmered in a pot until they’re tender and heated throughout. Each portion of this soup gets topped with tortilla strips for added crunch before serving. Tortilla soup is a Mexican specialty that’s also known as Sopa Azteca (Spanish for “Aztec soup”), and is brimming with savory goodness.

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Anderson’s shortcut for hearty chicken tortilla soup

When preparing this soup, Anderson cuts down on prep time by using rotisserie chicken. It’s already cooked so you can simply shred the meat and add it to the soup. The chicken only needs to be warmed up before the soup is ready to garnish and serve. (Here’s how to shred meat using a mixer in just one minute!)

How to make Anderson’s chicken tortilla soup recipe

Now that it’s settled that chicken tortilla is the must-try soup, here’s Anderson’s foolproof recipe. She prepares the fried tortillas from scratch for an extra crunchy texture—but the store-bought kind works fine in a pinch. Add this soup to your collection of cozy soup recipes worth making year-round.

Easy Chicken Tortilla Soup

Tortillas strips:

• ¼ cup canola oil
• 4 corn tortillas, very thinly sliced
• Kosher salt

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Soup:

• 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-oz can diced tomatoes and green chiles, such as Ro-tel
• Shredded meat from ½ roasted chicken

Serving:

• ½ cup plain Greek yogurt
• Hot sauce, like Tapatio or Cholula (optional)

Directions

• Active: 25 mins
• Total time: 30 mins
• Yield: 4 to 6 servings

1. 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.
2. 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.
3. For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.