Indulge in the comfort of Chick-fil-A Tortilla Soup recipe! This homemade delight captures the essence of chicken flavor in every spoonful.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 6
Ingredients
2tablespoonsbutter
1yellow or white oniondiced
1red bell pepperdiced
2clovesgarlicminced
2teaspoonssalt
2teaspoonschili powder
2teaspoonsground cumin
1teaspoonpaprika
1/8teaspooncayenne pepper
½teaspoonsugar
1cantomatoes with green chiles, Rotel, or a similar brand10-ounce
6cupschicken broth
2cansnavy beans, rinsed and drained, divided15-ounce each
1canblack beans, rinsed and drained15-ounce
1canyellow corn, rinsed and drained15-ounce
4cupsshredded chicken
½cupheavy cream
¼cupsour cream
Juice of one lime
Garnishes
Cilantro
Tortilla strips
Sliced jalapenos
lime wedges
Instructions
Heat a large soup pot over low heat. Melt the butter and saute the onion, red bell pepper, and garlic until translucent, which should take about 5 minutes.
2 tablespoons butter, 1 yellow or white onion, 1 red bell pepper, 2 cloves garlic
Stir in the undrained can of tomatoes with green chiles. Next, add salt, chili powder, cumin, paprika, cayenne pepper, and sugar. Then add in the chicken broth and stir.
2 teaspoons salt, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon paprika, 1/8 teaspoon cayenne pepper, ½ teaspoon sugar, 1 can tomatoes with green chiles, Rotel, or a similar brand, 6 cups chicken broth
Drain and rinse the 2 cans of navy beans, 1 can of black beans, and the canned corn. Set one can of navy beans aside for now. Mix in the other can of navy beans, black beans, and corn and stir.
2 cans navy beans, rinsed and drained, divided, 1 can black beans, rinsed and drained, 1 can yellow corn, rinsed and drained
Add in the leftover shredded chicken and stir everything together.
4 cups shredded chicken
Increase to medium heat and bring the soup to a boil. Then reduce the heat to low and let the pot of soup simmer for 30 minutes.
Put the reserved can of navy beans in a bowl and mash them to make them thick and mushy. A fork or potato masher works great for this.
2 cans navy beans, rinsed and drained, divided
After the simmering time, add the pureed beans to the pot and stir.
Put the sour cream in a bowl and add some hot soup broth. Whisk to combine. Then add the mixture to the soup pot along with the cream and fresh lime juice.
½ cup heavy cream, ¼ cup sour cream, Juice of one lime
Served garnished with crispy tortilla strips and cilantro. Add some jalapeno slices and lime wedges if you like.
Add jalapenos to the soup when you add the bell peppers if you like things spicy. Or buy hot diced tomatoes with green chiles for a kick of heat.
The combo of navy beans and black beans is authentic to the restaurant recipe, but use any kind you like. Pinto beans or chili beans will make a great soup too.
Serve with your favorite toppings. Cheddar cheese, sour cream, and avocado are some of my favorites.
This is an excellent recipe for using up leftover chicken or turkey. You can also make it with raw chicken breasts. Add them to the soup pot at the start, simmer the soup for 40 minutes, then pull them out, shred them, and add them back in.
You can easily make this vegetarian by leaving out the chicken and using vegetable broth.