Description
This Homemade Chick-fil-A Chicken Tortilla Soup recipe offers a hearty and flavorful bowl of comfort, blending shredded rotisserie chicken with a medley of beans, corn, and diced tomatoes with green chilies. Enhanced by aromatic sautéed onions, garlic, and spices like cumin and oregano, this soup is finished with a fresh squeeze of lime and served with crunchy tortilla strips for the perfect texture contrast. Ready in just 30 minutes, it’s an easy and satisfying meal ideal for weeknights or casual gatherings.
Ingredients
Scale
Soup Base
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
Bean and Vegetable Mix
- 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
Protein and Garnish
- 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 the chopped onion and minced garlic, sautéing for about 5 minutes until the onions are translucent. Stir in cumin, oregano, and kosher salt to release their flavor and create a fragrant base for the soup.
- Puree Beans: While the onions cook, place 2 cans of the cannellini beans (including liquid) into a blender and puree until smooth. Keeping the liquid from the cans helps maintain the soup’s perfect consistency later.
- Combine Ingredients: Add the pureed beans to the pot with the sautéed aromatics. Then, add the remaining undrained can of cannellini beans, the diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and the shredded rotisserie chicken. Stir thoroughly to combine all ingredients evenly, ensuring none of the canned liquids are drained.
- Simmer the Soup: Allow the soup to simmer over medium heat, stirring occasionally. Continue cooking for approximately 10 minutes, which allows the flavors to meld and the soup to heat through thoroughly.
- Finish and Serve: Remove the pot from heat and stir in the juice of one lime. Taste and add more salt if needed. Serve the soup hot, topped with crunchy tortilla strips or chips for added texture and flavor.
Notes
- Use rotisserie chicken for convenience and added flavor, but cooked shredded chicken breast can be a substitute.
- Adjust the amount of cumin and oregano to taste if you prefer a more or less intense spice profile.
- If you like a spicier soup, add additional diced green chilies or a dash of cayenne pepper.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- To keep the tortilla strips crispy, add them just before serving.
