Description
This Homemade Chick-fil-A Chicken Tortilla Soup is a hearty, flavorful dish perfect for a comforting meal. It combines shredded rotisserie chicken with a blend of beans, corn, tomatoes, and spices, simmered to perfection and served with crispy tortilla strips for added crunch.
Ingredients
Main Ingredients
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 3 (15 ounce) cans cannellini beans, undrained, separated
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel), undrained
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can black beans, undrained
- 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
- Juice of 1 lime
- More salt to taste
- Tortilla strips or chips, for serving
Instructions
- Sauté Aromatics: Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes until onions become translucent. Stir in cumin, oregano, and salt to release their flavors.
- Prepare Pureed Beans: While sautéing, puree 2 cans of cannellini beans in a blender until smooth, keeping the liquid to maintain soup consistency.
- Combine Ingredients: Add the pureed beans, the remaining can of cannellini beans, diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded rotisserie chicken into the pot. Do not drain any cans to retain moisture. Stir everything together thoroughly.
- Simmer the Soup: Let the soup simmer over medium heat until it is fully heated through and the flavors are well blended, approximately 10-15 minutes.
- Finish and Serve: Add the juice of 1 lime to the soup and adjust seasoning with additional salt if needed. Serve hot topped with tortilla strips or chips for a satisfying crunch.
Notes
- Using rotisserie chicken saves time but you can cook your own chicken breast or thighs if preferred.
- Do not drain the canned ingredients to keep the soup rich and flavorful.
- Adjust the amount of cumin and oregano to suit your taste preference.
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
