Chick-fil-A Chicken Tortilla Soup
yield: 18 SERVINGS
prep time: 15 MINUTES
cook time: 4 HOURS
total time: 4 HOURS 15 MINUTES
A hearty shredded chicken soup with beans, corn, and lots of southwest chile flavor.
Ingredients
- 2-3 raw chicken breast (about 1 1/2 pounds)
- 1 white onion, diced
- 1 red bell pepper, diced
- 1/2 cup cilantro, chopped
- 4 cloves garlic, minced (fresh or frozen like mine)
- 3 - 15.5 oz. cans navy or great northern beans, drained
- 15.25 oz. can black beans, drained
- 14.5 oz. canned corn, drained
- 14.5 oz. can fire roasted tomatoes
- 4 oz. can hot hatch chiles (or mild green chiles if desired)
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 2 teaspoons ground paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 3 cups chicken broth
- 1/2 cup heavy cream
- garnish idea: cilantro & tortilla strips
- 1/8 cup masa flour (*optional for thickening)
Directions
1
Add the chicken, diced onion, bell pepper, and cilantro and garlic to the slow cooker.
2
Drain and rinse the beans and pour them into the slow cooker. Add the corn, green chiles, diced tomatoes, seasonings, and chicken broth.
3
Stir and cook on HIGH for about 4 hours or LOW for around 8 hours until the chicken is tender and ready to shred.
4
Shred the chicken with two forks and mix the soup well. Add the cream, and stir.
5
Optional: Use a stick hand blender to blend for a couple of seconds.
6
Stir in the masa flour to thicken. Serve as desired with tortilla strips and extra cilantro. Enjoy!