Enjoy Tex-Mex At Home With Our Copycat Chick-Fil-A Chicken Tortilla Soup

Chick-fil-A’s chicken tortilla soup boasts a (very!) dedicated fan base—as soon as sweater weather hits, people line up for this seasonal menu item. I can see why: It’s packed with rotisserie chicken, beans, corn, and a blend of cozy spices, making it the perfect comfort food to warm up with. But what if, like me, you live far from a Chick-fil-A? Whipping up a homemade version is the next best thing. After tasting how good this is, I’d say it gives the original a run for its money. Best part? When you make it yourself, you can easily customize it to you and your family’s tastes, no talking to a cashier required.

Yields: 6-8 servings

Prep Time: 30 mins

Total Time: 1 hour 10 mins

Ingredients

Chicken Tortilla Soup

• 2

  (15-oz.) cans white beans, divided

• 2 tbsp.

  neutral oil

• 1

  medium yellow onion, finely chopped

• 3

  cloves garlic, finely chopped

• Kosher salt

• Freshly ground black pepper

• 1 tbsp.

  ground cumin

• 1 tbsp.

  smoked paprika

• 1 tsp.

  chipotle chili powder

• 1

  (15-oz.) can fire-roasted diced tomatoes with green chiles

• 1

  (15-oz.) can black beans, drained, not rinsed

• 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

Tortilla Strips & Assembly

• 4

  (5") corn tortillas, sliced into 1/2" strips

• 1 tbsp.

  (or more) neutral oil

• Kosher salt

• Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)

Directions

Chicken Tortilla Soup

1. 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.

Tortilla Strips & Assembly

1. 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.

2. Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

3. Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).

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