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Chick-Fil-A Chicken Tortilla Soup Recipe

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Homemade ChickfilA Chicken Tortilla Soup The BakerMama
Homemade ChickfilA Chicken Tortilla Soup The BakerMama from thebakermama.com

Description

Chick-fil-A Chicken Tortilla Soup is a delicious soup that is perfect for a cold, winter day. It is made with shredded chicken, beans, corn, and tomatoes, and seasoned with a blend of spices that give it a delicious, smoky flavor. The soup is topped with crispy tortilla strips, shredded cheese, and sour cream, making it a hearty and satisfying meal.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can whole kernel corn, drained
  • 1 can diced tomatoes, undrained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Tortilla strips, shredded cheese, and sour cream for topping

Equipment

  • Dutch oven or large soup pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Can opener
  • Cooking spoon

Method

  1. Heat a tablespoon of oil in a Dutch oven or large soup pot over medium heat.
  2. Add the chopped onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
  3. Add the chicken breasts and cook for 5-7 minutes per side, until browned on both sides.
  4. Remove the chicken from the pot and let it cool slightly.
  5. Shred the chicken with two forks and set it aside.
  6. Add the black beans, pinto beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, and chicken broth to the pot.
  7. Simmer the soup for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
  8. Add the shredded chicken back to the pot and stir to combine.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls and top with tortilla strips, shredded cheese, and sour cream, as desired.

Notes

For a spicier soup, add a diced jalapeño pepper along with the onion and garlic. You can also use a rotisserie chicken instead of cooking your own chicken breasts to save time.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains approximately:
  • Calories: 320
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 870mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 8g
  • Sugars: 5g
  • Protein: 32g

Recipes FAQ

Can I freeze the soup?

Yes, you can freeze the soup for up to 3 months. Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. Label the container with the date and store it in the freezer.

Can I use canned chicken instead of cooking my own?

You can use canned chicken in a pinch, but the soup will have a different texture and flavor than if you use freshly cooked chicken.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • To make the tortilla strips, cut corn tortillas into thin strips and fry them in hot oil until crispy. Drain on paper towels and season with salt.
  • You can use any combination of beans that you like, such as kidney beans, navy beans, or cannellini beans.
  • If you prefer a smoother soup, you can blend some or all of the soup in a blender or with an immersion blender before adding the shredded chicken.

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