Chicken Tortilla Soup - Chick-fil-A Inspired

Get setIngredients

• 2 (15 oz) cans white beans (cannellini, great Northern, or navy), divided, liquid reserved
• 2 tablespoons neutral oil (such as avocado or vegetable), plus more for tortilla strips
• 1 medium yellow onion, finely diced
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon chipotle chili powder (add more for extra heat)
• 1 (15 oz) can fire-roasted diced tomatoes with green chiles
• 1 (15 oz) can black beans, drained but not rinsed
• 4 cups low-sodium chicken broth
• 2 tablespoons masa harina
• 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
• 1 cup frozen corn kernels
• 1/4 cup full-fat sour cream
• 3 tablespoons fresh lime juice
• 4 (5-inch) corn tortillas, sliced into 1/2-inch strips
• 1 tablespoon neutral oil (for tortilla strips)
• Optional toppings: fresh cilantro, diced avocado, shredded cheddar cheese, lime wedges

Recipe yield: 7. Shown for cooking scale, not as a health score.

Make itInstructions

1. Pour one can of white beans along with its liquid into a blender or food processor and blend until completely smooth; alternatively, mash them thoroughly with a fork in a bowl. Set the puree aside.

2. Warm 2 tablespoons of oil in a large Dutch oven over medium heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until soft and translucent, about 7 minutes.

3. Stir in the garlic, cumin, smoked paprika, and chipotle chili powder. Cook for about 2 minutes, until the spices bloom and turn fragrant.

4. Add the fire-roasted tomatoes with green chiles, stir to combine, and let the mixture cook down and thicken slightly, about 5 minutes. Taste and adjust seasoning.

5. Pour in the bean puree, the second can of whole white beans with its liquid, the drained black beans, and the chicken broth. Stir everything together and bring to a boil.

6. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 20 minutes, until the soup thickens slightly and the flavors meld beautifully — this step is what makes your chick-fil-a chicken tortilla soup taste so layered and complex.

7. Stir together the masa harina and 2 tablespoons of water to form a smooth paste, then whisk it into the simmering soup to thicken it further.

8. Add the shredded chicken and frozen corn. Cook for another 8 to 10 minutes, until everything is warmed through.

9. Remove the pot from heat and stir in the sour cream and lime juice. Taste and adjust salt, pepper, or lime as needed.

10. While the soup finishes, preheat your oven to 400°F. Toss the tortilla strips with 1 tablespoon of oil and a pinch of salt, spread them in a single layer on a baking sheet, and bake for 8 to 10 minutes — start checking at the 7-minute mark — until golden and crisp.

11. Ladle the soup into bowls and pile on the crispy tortilla strips. Add cilantro, avocado, shredded cheddar, and lime wedges as desired.

Adapted from delish.com