Creamy Chicken Tortilla Soup (Chick-Fila Copycat)
The BEST Creamy Chicken Tortilla Soup copycat recipe can be made in your slow cooker or stovetop, featuring tender shredded chicken (use rotisserie for ease!), two types of beans, and vegetables in a velvety base - even better than the original!
Servings: 6
Calories: 471kcal
Ingredients
- 32 ounces White beans (Northern or Navy), (2 cans), drained and rinsed
- 1 cup Black beans (about 1/2 can) drained and rinsed
- 1 cup Corn (about 1/2 can)
- 4.5 ounces Green chili peppers diced (1 small can)
- 3 cups Chicken broth up to 4 cups
- 1/2 large Red bell pepper finely diced
- 1 medium Celery stick finely diced
- 1 medium Onion , 1 medium, finely diced
- 2 cloves Garlic finely minced (or 2 teaspoons garlic powder)
- 2 tbsp Canola oil
- 4 tbsp Sour cream
- 4 tbsp Corn flour (Masa - see photo), 4 tablespoons
- 1 tsp Salt or to taste
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 2 tbsp Fresh lemon juice
- 2 small Chicken breasts cooked and shredded (rotisserie works too)
To Serve
- Tortilla chips optional
Instructions
Stovetop Method
- In a large dutch oven, heat canola oil over medium high heat and add onion, celery and garlic and heat until fragrant, about 1 to 2 minutes
- Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the pot and cook for 10 minutes, stirring occasionally
- Add sour cream and continue heating for 1 minute
- Add corn flour, salt, chili powder, cumin, and lemon juice and continue heating for 15 minutes
- Check seasonings, adding more if needed.
- Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes
- Serve with tortilla strips/chips (optional)
Slow Cook or CrockPot Method
- Heat canola oil in a skillet over medium-high heat. Sauté onions, celery, and garlic until fragrant, 1-2 minutes.
- Transfer the sautéed mixture to the slow cooker. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the slow cooker. Stir well.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. In the last 30 minutes of cooking, stir in sour cream, corn flour, salt, chili powder, cumin, and lemon juice.
- Check and adjust seasonings if necessary. Add shredded chicken and continue cooking until heated through, about 15 minutes. Serve with tortilla strips/chips if desired.
Notes
This soup does not freeze well (if gets very gritty when defrosted); if you'd like to freeze, leave out the corn flour and add it when you rewarm the soup.
To adapt this recipe for an Instant Pot:
1. Set your Instant Pot to the "Sauté" function. Heat canola oil and sauté onions, celery, and garlic until fragrant, 1-2 minutes.
2. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the Instant Pot. Stir well.
3. Cancel the "Sauté" function and close the Instant Pot lid. Set it to "Manual" or "Pressure Cook" mode on high pressure for 5 minutes.
4. After the cooking time is complete, perform a quick release.
5. Stir in sour cream, corn flour, salt, chili powder, cumin, and lemon juice.
6. Set the Instant Pot to "Sauté" again and cook for 5 minutes, stirring occasionally to thicken the soup.
7. Check and adjust seasonings if necessary.
8. Add shredded chicken and continue cooking until heated, about 2 more minutes.
9. Serve with tortilla strips/chips if desired.
Nutrition
Calories: 471kcal | Carbohydrates: 62g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1053mg | Potassium: 1551mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1406IU | Vitamin C: 39mg | Calcium: 198mg | Iron: 8mg