chicken tortilla soup

Healthy, easy soup recipe based on the popular soup from Chick Fila

Course Soup

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 471kcal

Author Marie

Ingredients

32 ounces White beans (Northern or Navy), (2 cans), drained and rinsed
1 cup Black beans (about ½ can) drained and rinsed
1 cup Corn (about ½ can)
4.5 ounces Green chili peppers diced (1 small can)
3 cups Chicken broth up to 4 cups
½ 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
Tortilla chips , optional to serve

Instructions

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)

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.

Nutrition