Warm usages rotisserie chicken, kitchen staples and a lot of spice for this budget-friendly soup that can feed the whole household!
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Sunny's Easy Chicken Tortilla Soup
RECIPE THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Tortillas Strips:

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

Soup:

1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds consisted of
1 sweet onion, thinly sliced
Kosher salt and newly 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.

Serving:.

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

Instructions.

For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil starts to sparkle, include the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and spray lightly with salt. Reserve.

For the soup: In the exact same pot, include the cumin, paprika, jalapeños, onion and salt and pepper to taste. Prepare 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 up until the chicken is warmed through.

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

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