Copycat Chick Fil A Chicken Tortilla Soup Recipe
Chick Fil A Chicken Tortilla Soup is a smooth, creamy dish with plenty of spice! Make this copycat Chick Fil A tortilla soup in 1 hour.
Ingredients
- 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
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 10 ounces canned tomatoes with green chiles (I use Rotel)
- 6 cups chicken broth
- 30 ounces canned navy beans drained, rinsed and divided
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned yellow corn drained and rinsed
- 4 cups shredded cooked chicken
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons lime juice (roughly 1 lime)
Optional Garnishes
- chopped cilantro or flat leaf parsley
- tortilla strips
- jalapeno slices
- lime wedges
Instructions
- 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.
- To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.
- Add in half of the navy beans and all of the black beans corn and cooked chicken. Stir to combine.
- 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.
- Add the reserved 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. Add the mashed beans to the pot of soup, and stir to combine.
- 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.
- Add in heavy whipping cream and lime juice, and stir to combine.
- Ladle soup into serving bowls. If desired, top with tortilla strips, cilantro, and jalapeno slices. Serve with lemon wedges and enjoy!
Notes
This recipe is a great use for rotisserie chicken.
You can also top the chicken tortilla soup with shredded cheese.
For additional spiciness, add jalapenos at the beginning of the cooking process with the other veggies.
Store leftovers in a covered container in the fridge and use within 3 days.
Nutrition
Serving: 1 | Calories: 589cal | Carbohydrates: 57g | Protein: 43g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 2792mg | Sugar: 4g | Fiber: 13g | Calcium: 155mg | Iron: 6mg