Description
This Slow Cooker Chick-Fil-A Tortilla Soup is a hearty and flavorful meal, perfect for busy days. Combining tender shredded chicken with a medley of beans, corn, and a blend of spices, this soup delivers a comforting, southwestern-inspired taste. Creamy finishing touches and crispy tortilla strips make it an irresistible family favorite.
Ingredients
Protein
- 4 boneless skinless chicken breasts
Vegetables
- 1 small onion, diced
- 1 red bell pepper, diced
- 10 ounces canned tomatoes with green chiles
- 2 (15 ounce) cans navy beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can yellow corn, drained and rinsed
- 1 (15 ounce) can creamed corn
Spices & Seasonings
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 1 teaspoon dried oregano
Liquids & Dairy
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- Juice of 1 lime
Toppings
- Tortilla strips
Instructions
- Prepare Chicken and Vegetables: Place the boneless skinless chicken breasts at the bottom of your slow cooker. Add the diced onion, diced red bell pepper, and minced garlic on top of the chicken.
- Season: Sprinkle the salt, chili powder, ground cumin, paprika, cayenne pepper, sugar, and dried oregano evenly over the ingredients in the slow cooker to build the base of your soup’s robust flavor.
- Add Tomatoes and Broth: Pour in the canned tomatoes with green chilies along with the chicken broth, ensuring everything is mixed together well.
- Add Beans and Corn: Stir in the navy beans, black beans, yellow corn, and creamed corn gently, dispersing evenly throughout the mixture.
- Cook: Cover the slow cooker and set to cook on low for 6 hours or on high for 4 hours, allowing the flavors to meld and the chicken to cook through until tender.
- Shred Chicken: Once cooking is complete, remove the chicken breasts and shred them into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
- Finish Soup: Right before serving, stir in the heavy cream and sour cream to add richness and a creamy texture, then squeeze in the juice of one lime for bright acidity.
- Serve: Ladle the soup into bowls and garnish generously with crispy tortilla strips for added crunch and flavor. Enjoy your comforting and delicious tortilla soup!
Notes
- You can adjust the level of cayenne pepper to control the heat of the soup.
- For a lighter version, substitute heavy cream with half-and-half or omit sour cream.
- Use homemade chicken broth for a richer flavor, or low-sodium broth to reduce salt content.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add fresh cilantro or shredded cheese as optional toppings for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
