This copycat Chick-fil-A chicken tortilla soup is a seasonal favorite from the chain. When you’re craving it and it’s not the season. . . no problem! It’s simple to make and you can whip up a batch in less than 20 minutes. I like to serve this with quesadillas.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 1 small onion , chopped
- 2 cloves garlic , minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 3 (15-ounce) cans cannellini beans , divided
- 2 (10-ounce) cans diced tomatoes with green chilies, such as Ro*TEL®
- 1 (15-ounce) can whole kernel corn
- 1 (15-ounce) can cream style corn
- 1 (15 ounce) can seasoned black beans
- 3 cups shredded cooked chicken
- 2 tablespoons lime juice
- tri-color tortilla strips , for garnish
Steps
- Heat oil in a large stock pot over medium-high heat. Add onion and cook 3 minutes. Stir in garlic, oregano, and cumin. Cook 2 minutes more.
- Meanwhile, puree 2 cans of the cannellini beans in a blender until smooth.
- To the stock pot with onions add pureed beans, remaining can of cannellini beans, Rotel (R), both cans of corn, black beans, and chicken. Stir to combine.
- Bring to a boil, reduce heat, and simmer 5 minutes. Turn heat off and stir in lime juice. Ladle into bowls and top with tortilla strips.
