Chick-Fil-a Chicken Tortilla Soup Recipe
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
443 kcal
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Course
Main Course
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Cuisine
American
Chick-Fil-a Chicken Tortilla Soup Recipe
Description
Chick-Fil-a Chicken Tortilla Soup Recipe uses butter to sauté onion, red bell pepper, and garlic, forming a flavorful base. The addition of tomatoes with green chiles gives the soup a mild heat. Seasonings include chili powder, cumin, paprika, cayenne pepper, and a little sugar to balance the acidity. Beans and corn add texture and heartiness, complemented by shredded chicken. Pureeing one can of navy beans creates a thicker, creamier broth. The soup simmers to allow flavors to meld and is finished with sour cream and lime juice to add creaminess and a bright note.
The soup's blend of spices and creamy elements balances heat with smoothness, creating a layered taste experience. The mushrooms of vegetables and beans provide bite and a substantial feel, making it a filling option. It can be served with garnishes like cilantro, tortilla strips, jalapeños, and lime wedges to personalize each bowl.
It’s practical for repurposing leftover chicken or turkey, though raw chicken breasts can be cooked within the soup if preferred. Adjusting ingredients allows for vegetarian versions by omitting chicken and substituting vegetable broth. Adding jalapeños or spicy diced tomatoes can increase the heat level as desired.
Adding jalapeños at the same time as bell peppers can increase spiciness according to taste.Use canned navy and black beans for authenticity, but pinto or chili beans can substitute well.Serve with toppings like cheddar cheese, sour cream, or avocado for extra flavor.Use leftover chicken or cook raw chicken breasts in the soup for convenient protein.Substitute vegetable broth and omit chicken for a vegetarian-friendly version.
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced, or white onion
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- ½ teaspoon sugar
- 1 can tomato with green chiles 10-ounce, Rotel brand or similar
- 6 cups chicken broth
- 2 cans navy bean 15-ounce each, rinsed and drained, divided
- 1 can black beans 15-ounce, rinsed and drained
- 1 can corn 15-ounce, yellow, rinsed and drained
- 4 cups chicken shredded
- ½ cup heavy cream
- ¼ cup sour cream
- lime juice juice of one lime
Garnishes
- cilantro
- tortilla strips
- jalapeño sliced
- 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.
- 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.
- 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.
- Add in the leftover shredded chicken and stir everything together.
- 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.
- 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.
- Served garnished with crispy tortilla strips and cilantro. Add some jalapeno slices and lime wedges if you like.
Notes
- Adding jalapeños at the same time as bell peppers can increase spiciness according to taste.
- Use canned navy and black beans for authenticity, but pinto or chili beans can substitute well.
- Serve with toppings like cheddar cheese, sour cream, or avocado for extra flavor.
- Use leftover chicken or cook raw chicken breasts in the soup for convenient protein.
- Substitute vegetable broth and omit chicken for a vegetarian-friendly version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 1777mg | 74% |
| Potassium | 821mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1782IU | 36% |
| Vitamin C | 37mg | 41% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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