Copycat Chick-fil-A Chicken Tortilla Soup
Elyssa McGregor
7 months ago
Indulge in the mouthwatering delight of our Copycat Chick-fil-A Chicken Tortilla Soup. This homemade rendition captures the essence of Chick-fil-A’s beloved classic, brimming with flavor and comfort. With its tender, seasoned chicken, robust blend of spices, and a generous garnish of crispy tortilla strips, each spoonful takes your taste buds on a delectable journey. Whether it’s a chilly winter evening or a cozy weekend, this soup is a heartwarming favorite that brings that signature Chick-fil-A taste right to your own kitchen. Enjoy the hearty goodness and savor the homemade magic of this delightful soup recipe.
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Ingredients
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| 2 tablespoons butter | |
| 1 white onion, diced | |
| 1 red bell pepper, diced | |
| 1 tablespoon garlic, minced | |
| 2 teaspoons salt | |
| 2 teaspoons chili powder | |
| 2 teaspoons ground cumin | |
| 1 teaspoon paprika | |
| 0.25 teaspoon cayenne pepper | |
| 0.50 teaspoon sugar | |
| 1 10 ounces canned tomatoes with green chiles, (I use Rotel) | |
| 6 cups chicken broth | |
| 2 15 ounces canned navy beans, drained, rinsed and divided | |
| 1 15 ounces canned black beans, drained and rinsed | |
| 1 15 ounces canned yellow corn, drained and rinsed | |
| 4 cups shredded cooked chicken (or rotisserie chicken) | |
| 0.50 cup heavy cream | |
| 0.25 cup sour cream | |
| 2 tablespoons lime juice, (roughly 1 lime) | |
| chopped cilantro (for garnish optional) | |
| tortilla strips (for garnish optional) | |
| jalapeno slices (for garnish optional) | |
| lime wedges (for garnish optional) | |
| shredded cheese (for garnish optional) |
Directions
1.
Add one can of navy beans to a medium-sized mixing bowl. Using a fork or spoon, mash the beans until they are a bit mushy and thick. Set to the side.
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2.
In a large soup pot over medium-low heat, melt butter. Add onion and bell pepper and cook just until translucent, about 5 minutes. Add garlic and saute for 1 minute.
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3.
To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.
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4.
Add in remaining navy beans and all of the black beans, corn, and cooked chicken. Stir to combine.
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5.
Turn heat to medium-high and let soup come to a bubble, then reduce heat to medium and allow soup to simmer, uncovered, for 30 minutes.
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6.
Add the mashed beans to the pot of soup, and stir to combine.
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7.
To a small bowl, add sour cream and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.
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8.
Add in heavy whipping cream and lime juice, and stir to combine.
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9.
Ladle soup into serving bowls. If desired, top with cheese, tortilla strips, cilantro, and jalapeno slices. Serve with lime wedges and enjoy!
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