RecipeStripper

Clean recipe · delish.com

Copycat Chick-Fil-A Chicken Tortilla Soup

Chick-fil-A’s chicken tortilla soup is the perfect comfort food to warm up with, and now you can make and customize it how you like, right at home.

Original recipe: delish.com

Yield:
6 servings
Prep:
30 min
Cook:
0 sec
Total:
1 hr 10 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 (15-oz.) cans white beans, divided
  2. 2 tbsp. neutral oil
  3. 1 medium yellow onion, finely chopped
  4. Kosher salt
  5. Freshly ground black pepper
  6. 3 cloves garlic, finely chopped
  7. 1 tbsp. ground cumin
  8. 1 tbsp. smoked paprika
  9. 1 tsp. (or more) chipotle chili powder
  10. 1 (15-oz.) can fire-roasted diced tomatoes with green chiles
  11. 1 (15-oz.) can black beans, drained, unrinsed
  12. 4 c. low-sodium chicken broth
  13. 2 tbsp. masa harina
  14. 4 c. shredded cooked chicken (from about 1 rotisserie chicken)
  15. 1 c. frozen corn kernels
  16. 1/4 c. full-fat sour cream
  17. 3 tbsp. fresh lime juice
  18. 4 (5") corn tortillas, sliced into 1/2" strips
  19. 1 tbsp. (or more) neutral oil
  20. Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)

Instructions

  1. Chicken Tortilla 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.
  2. 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.
  3. 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.

  4. Tortilla Strips & Assembly

    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.
  5. Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.
  6. Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).