Chick-Fil-A chicken tortilla soup

A work-in-progress to copy Chick-fil-A’s chicken tortilla soup. When I last compared my recipe to their soup it was nearly identical. Since then, I’ve made a few tweaks to get it perfect, but I’ll have to wait until they start selling it again to compare. Some notes to get the recipe perfect: Salt level is going to be dependent on how much salt is in each ingredient. For the brands I used, it came out to around 3 tsp kosher salt. Lemons vary in acidity. If you’re worried about it being too lemony, add a little at a time, mix together, then taste. Masa brands can also vary. One brand I tried was not good. Add a little at a time if you’re worried. You can omit it, but the soup won’t be as thick as Chick-fil-A’s.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook onions, bell peppers, celery, cayenne, chili powder, garlic powder, cumin, and 1 tsp salt in vegetable oil until softened. Add flour, cooking for about a minute until raw flour is cooked out.

Step 2

Add chicken stock with whole raw chicken breasts, soy sauce, fish sauce, sugar, green chilis, navy and black beans, and corn. Cook for about 30 minutes, or until chicken is cooked to about 150°F.

Step 3

Reduce heat to low. Add cream, sour cream, lemon, black pepper, and masa. Stir to combine. Add more salt as needed.

Step 4

Serve, topped with tortilla strips (or chips) and as much cilantro as you like.