I love Chick Fil A's Chicken Tortilla Soup!
It is fabulous on a cold winter day, warming my tummy with its spiciness!
I don't know where you live, but here in Asheville, NC it has been quite chilly! Down in the single digits, if not negatives. However, by the end of the week, we'll have a heat wave of mid 50s... That is AVL weather for you! This soup was wonderful last night - with snow and wind blowing around.
A creamy, cheesy tomato and green chile spiced soup that replicates Chick Fil A's seasonal Chicken Tortilla Soup. I added some rice, which we had left over, and it made it really "stick to ribs" kind of soup.
Copy Cat Chick Fil A Chicken Tortilla Soup
3 Tablespoons Olive Oil
1 large yellow onion, diced small
1 red bell pepper, diced small
5 cloves garlic, minced finely
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon oregano
salt & pepper
11 ounces Rotel diced tomatoes & green chiles
4 cups chicken broth, I used low sodium
2 oven roasted chicken breasts, diced (feel free to use a rotisserie chicken from the market!)*
2 cups yellow corn
1 can black beans, rinsed and drained
1 1/2 cup cooked rice (if you have more, just put it in there! Use those leftovers!)*
8 ounces neufchâtel cheese, or low fat cream cheese, at room temperature
1/2 cup grated cheddar cheese
*Roast chicken in a 350˚ oven for 20-25 minutes. I like to roast mine with a drizzle of olive oil and a sprinkling of salt and pepper. Let cool before dicing.
1. In a large dutch oven (such as this one), saute onions and peppers in 3 tablespoons olive oil over medium high heat. Cook until soft, and beginning to brown. About 8-10 minutes.
2. Add minced garlic, chili powder, ground cumin, and oregano. Stir around for 30 seconds to let the spices toast a bit. Finally, sprinkle in some salt and fresh cracked pepper.
3. Pour in 4 cups of chicken stock, Rotel tomatoes, diced chicken breast, yellow corn, black beans and rice. Bring to a boil.
4. Once soup has come to a boil, turn burner to simmer. Add room temperature neufchâtel cheese & grated cheddar cheese. Stir to melt cheeses, Simmering for 10 minutes.
5. Taste soup for seasonings, adding more salt and black pepper if needed.
Serve with cornbread to your hungry family!
This would double well, great for entertaining. Would be great with a couple Margaritas!
Happy Simmering Soup! Stay warm, Sweet Friends!
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