Copycat Chick-Fil-A Chicken Tortilla Soup

Ingredients:

CHICKEN TORTILLA SOUP

•2 (15-oz.) cans white beans, divided

•2 Tbsp. neutral oil

•1 medium yellow onion, finely chopped

•Kosher salt

•Freshly ground black pepper

•3 cloves garlic, finely chopped

•1 Tbsp. ground cumin

•1 Tbsp. smoked paprika

•1 tsp. (or more) chipotle chili powder

•1 (15-oz.) can fire-roasted diced tomatoes with green chiles

•1 (15-oz.) can black beans, drained, unrinsed

•4 c. low-sodium chicken broth

•2 Tbsp. masa harina

•4 c. shredded cooked chicken (from about 1 rotisserie chicken)

•1 c. frozen corn kernels

•1/4 c. full-fat sour cream

•3 Tbsp. fresh lime juice

TORTILLA STRIPS & ASSEMBLY

•4 (5") corn tortillas, sliced into 1/2" strips

•1 Tbsp. (or more) neutral oil

•Kosher salt

•Fresh cilantro, chopped avocado(optional), shredded cheddar, and lime wedges, for serving (optional)

Directions:

CHICKEN TORTILLA SOUP

Step 1

In a blender or food processor, blend 1 can white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.

Step 2

In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes; season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, about 5 minutes; season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors have melded, about 20 minutes.

Step 3

In a small bowl, mix masa harina and 2 tablespoons water until combined; stir into soup. Add chicken and corn; cook, stirring occasionally, until heated through, about 10 minutes. Stir in sour cream and lime juice; season with salt and pepper, if needed.

TORTILLA STRIPS & ASSEMBLY

Step 1

Preheat oven to 400°. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.

Step 2

Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

Step 3

Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).

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