Ultimate Easy Homemade Chick-fil-A Chicken Tortilla Soup
Ultimate Easy Homemade Chick-fil-A Chicken Tortilla Soup
Introduction
Get ready to bring the beloved flavors of Chick-fil-A's Chicken Tortilla Soup right into your own kitchen with this incredible homemade version! Our "Ultimate Easy Homemade Chick-fil-A Chicken Tortilla Soup" recipe delivers all the comforting warmth, creamy richness, and savory chicken goodness you adore, but with the added satisfaction of knowing you made it from scratch. It's surprisingly simple to prepare, bursting with flavor, and perfect for a cozy meal any day of the week. Forget the drive-thru; this copycat recipe might just become your new go-to!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can sweet corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 6 cups chicken broth
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup half-and-half or whole milk
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- Salt and freshly ground black pepper to taste
- For Garnish: Tortilla strips, shredded Monterey Jack or cheddar cheese, fresh cilantro, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper and cook until softened, about 5-7 minutes.
- Add the minced garlic, chili powder, cumin, smoked paprika, and garlic powder. Cook for another minute, stirring constantly, until fragrant.
- Stir in the diced tomatoes with green chilies (undrained), black beans, and corn. Pour in the chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
- Uncover the pot. Add the softened cream cheese cubes and half-and-half (or milk). Stir constantly until the cream cheese is fully melted and incorporated into the soup, creating a creamy broth.
- Stir in the shredded cooked chicken. Continue to cook for another 5 minutes, or until the soup is heated through and the chicken is warmed.
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Ladle the hot soup into bowls and serve immediately. Garnish generously with tortilla strips, shredded cheese, fresh cilantro, and a squeeze of fresh lime juice, if desired.
Pro Tips & Notes
- Rotisserie Chicken Shortcut: To make this soup even easier, use a pre-cooked rotisserie chicken. Simply shred the meat and add it in step 5.
- Creamy Consistency: Ensure your cream cheese is softened before adding it to the hot soup to prevent lumps. You can also whisk it with a little of the hot broth in a separate bowl before adding to the pot for an extra smooth finish.
- Spice Level Adjustment: If you prefer a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce along with the other spices. For less spice, use regular diced tomatoes instead of the diced tomatoes with green chilies.
- Make Ahead & Storage: This soup tastes even better the next day! Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing Instructions: While dairy-based soups can sometimes separate when frozen, this one holds up reasonably well. Freeze cooled soup in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently, stirring well.
Nutrition Facts (per serving)
- Calories: 380-420
- Protein: 28-32g
- Fat: 20-24g
- Carbohydrates: 25-30g
- Fiber: 4-6g
- Sodium: 800-950mg
Frequently Asked Questions
- Q: Can I use fresh chicken instead of cooked? A: Yes! You can cook raw chicken breasts or thighs directly in the broth before adding the cream cheese. Simply boil them in the chicken broth until cooked through, remove, shred, and then add back to the soup.
- Q: What if I don't have half-and-half? A: Heavy cream or whole milk will work as substitutes. For a lighter version, you could try 2% milk, but the soup may be slightly less creamy.
- Q: Can I make this soup vegetarian? A: You can adapt it by omitting the chicken and using vegetable broth. Consider adding extra beans or some cooked lentils for more plant-based protein. The flavor profile will be different but still delicious.
- Q: How can I make my own tortilla strips? A: Slice corn tortillas into thin strips. You can either bake them at 375°F (190°C) for 8-10 minutes until crispy, or fry them in a shallow amount of oil until golden brown and drain on paper towels. Season with salt.