Copycat Chick-Fil-A Chicken Tortilla Soup
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The perfect comfort food for cozy fall nights.
Ingredients
For the soup:
This copycat recipe was sourced from Delish. For more delicious ideas, check out our forum here!
Ingredients
- 2 (15-oz.) cans white beans, divided
- 2 tbsp. neutral oil
- 1 medium yellow onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, finely chopped
- 1 tbsp. ground cumin
- 1 tbsp. smoked paprika
- 1 tsp. (or more) chipotle chili powder
- 1 (15-oz.) can fire-roasted diced tomatoes with green chiles
- 1 (15-oz.) can black beans, drained, unrinsed
- 4 cups low-sodium chicken broth
- 2 tbsp masa harina
- 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
- 1 cups frozen corn kernels
- 1/4 cup full-fat sour cream
- 3 tbsp. fresh lime juice
For the soup:
- In a blender or food processor, blend 1 can white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.
- In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes; season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, about 5 minutes; season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors have melded, about 20 minutes.
- In a small bowl, mix masa harina and 2 tablespoons water until combined; stir into soup. Add chicken and corn; cook, stirring occasionally, until heated through, about 10 minutes. Stir in sour cream and lime juice; season with salt and pepper, if needed.
- Preheat oven to 400°. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.
- Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.
- Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).
A delectable dish. Image Credit: Delish
This copycat recipe was sourced from Delish. For more delicious ideas, check out our forum here!
