Copycat Chick-Fil-A Chicken Tortilla Soup
Enjoy a warm and hearty bowl of Copycat Chick-Fil-A Chicken Tortilla Soup that captures the delicious flavors of the original. This recipe features tender chicken, fresh vegetables, and crispy tortilla strips in a creamy and flavorful broth.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 cup corn (frozen or canned)
- 1 cup heavy cream
- 1 package (8 oz) tortilla strips
- to taste salt and pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes, until fragrant.
- Add the chicken broth, diced tomatoes, black beans, cooked chicken, and corn. Stir to combine and bring to a boil.
- Reduce heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Stir in the heavy cream and heat through for another 5 minutes, making sure not to boil the soup.
- To serve, ladle the soup into bowls and top with tortilla strips, fresh cilantro, and lime wedges.
Notes
For added flavor, you can add a dash of hot sauce to your bowl if you like a little heat. Feel free to customize by adding more vegetables or adjusting the spices to your preference. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop when ready to enjoy.