Chick-fil-A Chicken Tortilla Soup

Ingredients (~6-8 servings)

• 2 Tbsp olive oil
• 1 1/2 cups yellow onion, diced
• 3/4 cup celery, diced
• 3/4 cup red bell pepper, diced
• 3 Tbsp cilantro, minced
• 2 tsp garlic, minced
• 2 tsp coarse kosher salt
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• Pinch cayenne pepper
• 1 1/2 Tbsp tomato paste
• 4 1/2 cups reduced sodium chicken broth
• 1 can (4 oz) green chilies
• 1/4 tsp sugar
• 1 can (15 oz) navy beans, rinsed
• 1 can (15 oz) black beans, rinsed
• 1 can (15 oz) yellow corn, rinsed
• 3 cups shredded chicken or 2 large boneless, skinless chicken breasts
• 1 1/2 Tbsp fine yellow cornmeal
• 1/3 cup heavy cream
• 3 Tbsp sour cream
• 1 1/2 Tbsp freshly squeezed lemon juice
• 1/3 cup tortilla strips

Sauté the Vegetables

Heat the oil in a 6-quart, heavy bottomed pot over medium-high heat until shimmering.

Add the onion, celery, red bell pepper, and cilantro; sauté until soft, ~5 minutes.

Add the minced garlic and dried spices, stirring constantly for ~30 seconds until fragrant.

Build the Base

Add the tomato paste, mixing it in with the spices and aromatics.

Cook until the tomato paste color is less vibrant, ~2 minutes.

Slowly pour in 1/4 to 1/2 cup of chicken broth to deglaze the pot. Use a wooden spoon to scrape up the brown bits from the bottom.

Add Remaining Ingredients and Simmer

Pour in the rest of the chicken broth, green chilies, sugar, navy beans, black beans, corn, and shredded chicken. Mix well.

If you’re cooking raw chicken breasts instead, add them after the next step.

Make a slurry with the cornmeal and 3 Tbsp warm water. Whisk to combine, then pour into the soup and stir very well.

If using raw chicken breasts, submerge them in the broth now.

Cook Until Thickened

Cover and bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.

If using raw chicken breasts, remove them after 20 minutes when they reach 165F internal. Let cool for 10 minutes, shred with two forks, and return to the pot.

During the last 15 minutes, taste and adjust seasonings as needed.

Finish with Dairy

In a separate bowl, gradually whisk a little hot broth into the sour cream until smooth.

This prevents the sour cream from curdling when you add it to the hot soup.

Remove the pot from heat, then stir in the heavy cream, tempered sour cream, and lemon juice.

Taste and adjust spices as desired.

Serve

Ladle into bowls and garnish with tortilla strips in the center.

Other good toppings include diced avocado, sliced jalapeño, grated cheese, or crumbled bacon.