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chick fil a tortilla soup recipe

Chick-fil-A Tortilla Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts, boneless and skinless
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt, plus more to taste
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1/2 cup sour cream
  • Juice of 1 lime
  • 4 small corn tortillas
  • 1 tbsp vegetable oil
  • Shredded cheese, sliced avocado, and fresh cilantro for topping

Method
 

  1. Pour the 4 cups chicken broth into a medium pot and bring to a simmer over medium heat. Add the chicken breasts and poach for 18 to 20 minutes until they reach 165°F (74°C). Remove the chicken and shred it; reserve the broth.
  2. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté the diced onion and red bell pepper for 5 to 6 minutes until soft. Add the minced garlic, chipotle pepper, and adobo sauce and stir for 1 minute.
  3. Add the 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika and stir for 30 to 45 seconds over medium heat.
  4. Pour in the reserved broth, fire-roasted tomatoes, black beans, frozen corn, and 1/2 tsp salt. Bring to a boil, then simmer uncovered for 12 to 15 minutes. Stir in the shredded chicken for the final 5 minutes.
  5. Cut the 4 corn tortillas into 1/4-inch strips. Heat 1 tbsp vegetable oil in a small skillet over medium-high heat and fry the strips for 2 to 3 minutes, turning once, until golden and crisp. Transfer to a paper towel-lined plate.
  6. Remove the pot from heat. Stir in the 1/2 cup sour cream and juice of 1 lime. Ladle into bowls and top with the crispy tortilla strips, shredded cheese, avocado, and cilantro.

Notes

The soup keeps well in the fridge for up to 4 days and the flavor improves overnight, so it's a good candidate for cooking on Sunday. Store the tortilla strips at room temperature in a separate container so they don't absorb moisture from the soup. If you're making this for the first time, taste the broth right before adding the sour cream and lime — that's your best window to adjust salt and heat.