Chick-Fil-A chicken tortilla soup

Name: Chick-Fil-A chicken tortilla soup
Cuisine: American, Mexican, Latin American
Ingredients: 1/4 cup Vegetable oil; 1 cup (160g) red bell peppers, diced; 1 cup (160g) Celery, diced; 1 cup (160g) diced Onions; 2 tsp chili powder (chili pepper, salt, spices, garlic powder); 1 tsp cayenne; 1/2 tsp garlic powder; 1/2 tsp cumin; 1 tsp kosher salt; 1/2 cup flour; 4 cups Chicken stock; 1 lb chicken breast (boneless, skinless chicken breast); 2 tsp soy sauce; 1 tsp fish sauce; 2 cans navy beans, drained and rinsed; 1 can black beans, drained and rinsed; 1 can Corn, drained and rinsed; 1 can green chilies; 1/2 cup sour cream; 1/4 cup heavy whipping Cream; 1 tsp lemon juice; 2 tbsp masa; 1/2 tsp black pepper; 2 tsp kosher Salt, or to taste; Cilantro, to garnish; Tortilla chips or strips

4 steps

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.

Updated at: Mon, 05 Aug 2024 22:58:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories476.3 kcal (24%)

Total Fat20.6 g (29%)

Carbs46.4 g (18%)

Sugars6.5 g (7%)

Protein26.9 g (54%)

Sodium1550.6 mg (78%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

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.

vegetable oil¼ cup

red bell peppers1 cup

Celery1 cup

Onions1 cup

chili powder2 tsp

cayenne1 tsp

garlic powder½ tsp

cumin½ tsp

kosher salt1 tsp

flour½ cup

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.