Chick-Fil-A Tortilla Soup Recipe
Enjoy the flavors of Chick-fil-A at home with this easy-to-make Tortilla Soup recipe. Packed with shredded chicken, black beans, corn, and poblano peppers in a savory broth, topped with crispy tortilla strips and cheese. It's a hearty and satisfying soup that's perfect for any occasion. Warm up with a bowl and savor the delicious taste of homemade comfort.
Equipment
- Large pot or Dutch oven
- Olive oil
- Blender (optional)
- Can opener
- Knives
- Cutting Board
- Serving bowls
- Tortilla chips (for serving)
- Cilantro (for serving)
- Lime wedges (for serving)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt or to taste
- 1 15-ounce can cannellini beans, drained and rinsed (reserve 1 cup of liquid)
- 2 10-ounce cans diced tomatoes with green chilies (like Rotel)
- 1 15-ounce can cream-style corn
- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 4 cups cooked shredded chicken (about 1 rotisserie chicken)
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Sauté the Aromatics:
- Heat olive oil in your large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, releasing the fragrant aroma.
Spice it Up:
- Add the cumin, oregano, and salt to the pot. Stir to coat the vegetables and cook for 30 seconds, allowing the spices to bloom.
Creamy Bean Boost:
- In a blender (optional), blend the reserved 1 cup of cannellini bean liquid with half of the cannellini beans until smooth and creamy. If you don’t have a blender, simply mash the beans with a fork. Add the blended or mashed bean mixture and the remaining whole cannellini beans to the pot.
Tomato Time:
- Pour in the diced tomatoes with green chilies, cream-style corn, drained whole kernel corn, and black beans. Stir to combine.
Brothy Base:
- Add the chicken broth to the pot and bring to a simmer. Let the soup simmer for 15 minutes, allowing the flavors to meld.
Chicken Power:
- Stir in the cooked, shredded chicken. Heat through for another 5 minutes.
Creamy Dreaminess:
- In a small bowl, whisk together the heavy cream and sour cream. Slowly temper the mixture by adding a ladleful of hot soup to the bowl while whisking constantly.
- This prevents the cream from curdling. Then, pour the tempered cream mixture back into the pot and stir to combine.
Finishing Touches:
- Season the soup with lime juice, salt, and pepper to your taste.