Copycat Chick-Fil-A Chicken Tortilla Soup
This Copycat Chick-Fil-A Chicken Tortilla Soup is cozy, flavorful, and macro-friendly, made with tender chicken and bold spices. Top it with sour cream, lime juice, and tortilla strips for an easy family favorite any time of year.
Equipment
- Crockpot or slow cooker
- Cutting Board
- Sharp knife
- Blender or food processor
- Measuring spoons
- Wooden spoon or spatula
- Tongs
- Two forks for shredding
- Ladle
Ingredients
- 2 Chicken Breasts (frozen or thawed)
- 3 cans Cannellini Beans (2 drained, 1 pureed + not drained)
- 1 can Black Beans (drained)
- Canned Medium Rotel (Diced Tomatoes with Green Chilies)
- 1 can Cream-Style Corn
- 1 can Whole Kernel Corn (drained)
- 1.5 tablespoon Olive Oil
- ½ teaspoon Paprika
- 2 teaspoon Minced Garlic
- 1 Yellow Onion (medium-large sized)
- 3 teaspoon Cumin
- 3 teaspoon Oregano
- 1 teaspoon Kosher Salt
Instructions
- Step 1: First, dice the onion and drain all of the beans except one can of cannellini beans. Then puree that undrained can of cannellini beans until smooth and set it aside. After that, drain the whole kernel corn and set it aside as well.
- Step 2: Next, drizzle a little olive oil into the bottom of a large crockpot or slow cooker and place the chicken breasts in an even layer. If you use frozen chicken, make sure it reaches an internal temperature of 165 degrees before serving.
- Step 3: Then add the remaining beans, the pureed cannellini beans, both types of corn, and the Rotel on top of the chicken. After that, add the diced onion, garlic, olive oil, and all seasonings. Stir everything together until well combined.
- Step 4: Now cook on high for 4 to 6 hours. Once the chicken fully cooks, remove it from the crockpot and shred it. Simply return the shredded chicken to the soup, stir well, and serve immediately with tortilla strips, sour cream if desired, and a squeeze of fresh lime juice. Enjoy!
