Chick Fil A Tortilla Chicken Soup Copycat

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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!