Copycat Chick-Fil-A Chicken Tortilla Soup
Recipe: https://recipestripper.com/recipes/b80cf1da-a1af-4371-a166-2470a4a921a3
Original source: https://www.delish.com/cooking/recipe-ideas/a61041657/copycat-chick-fil-a-chicken-tortilla-soup-recipe/

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.
Yield: 6 - 8 serving(s)
Prep time: PT30M
Cook time: PT0S
Total time: PT1H10M

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 c. low-sodium chicken broth
- 2 tbsp. masa harina
- 4 c. shredded cooked chicken (from about 1 rotisserie chicken)
- 1 c. frozen corn kernels
- 1/4 c. full-fat sour cream
- 3 tbsp. fresh lime juice
- 4 (5") corn tortillas, sliced into 1/2" strips
- 1 tbsp. (or more) neutral oil
- 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. [Chicken Tortilla Soup] 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. [Chicken Tortilla Soup] 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. [Tortilla Strips & Assembly] Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.
6. [Tortilla Strips & Assembly] Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).