Print

Slow Cooker Chick-Fil-A Tortilla Soup Recipe

Print Recipe

★★★★★

4.9 from 292 reviews

This Slow Cooker Chick-Fil-A Tortilla Soup is a flavorful and hearty dish inspired by the beloved Chick-Fil-A version. Combining tender chicken breasts, a medley of beans, corn, and a blend of spices, this soup is slow-cooked to perfection for deep, comforting flavors. Finished with creamy additions and crunchy tortilla strips, it’s an easy and satisfying meal perfect for any day.

Ingredients

Scale

Protein

  • 4 boneless skinless chicken breasts

Vegetables & Aromatics

  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon minced garlic

Spices & Seasonings

  • 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

Canned Goods

  • 10 ounces canned tomatoes with green chiles
  • 4 cups chicken broth
  • 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

Dairy & Other

  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Juice of 1 lime
  • Tortilla strips for topping

Instructions

  1. Prepare the slow cooker: Place the 4 boneless skinless chicken breasts at the bottom of the slow cooker to serve as the protein base for the soup.
  2. Add vegetables and garlic: Add the diced onion, diced red bell pepper, and minced garlic on top of the chicken in the slow cooker, ensuring even layering for balanced flavor.
  3. Season the mix: Sprinkle salt, chili powder, ground cumin, paprika, cayenne pepper, sugar, and dried oregano evenly over the ingredients in the slow cooker to build a rich, spicy foundation.
  4. Add liquids and tomatoes: Pour in the canned tomatoes with green chiles and the 4 cups of chicken broth to provide liquid and depth to the soup base.
  5. Incorporate the beans and corn: Stir in the drained and rinsed navy beans, black beans, yellow corn, and the creamed corn, combining all ingredients thoroughly for a hearty texture.
  6. Slow cook: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours to allow flavors to meld and chicken to become tender.
  7. Shred the chicken: Remove the chicken breasts from the slow cooker, shred them using two forks, then return the shredded chicken back into the soup.
  8. Finish the soup: Just before serving, stir in the heavy cream and sour cream to add richness and creaminess to the soup.
  9. Serve: Ladle the soup into bowls, squeeze in the juice of one lime for freshness, and top with crunchy tortilla strips for texture and visual appeal.

Notes

  • You can adjust the cayenne pepper to suit your preferred spice level.
  • Use gluten-free tortilla strips if you require a gluten-free option.
  • The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
  • For a lighter version, substitute heavy cream and sour cream with Greek yogurt.
  • Adding fresh cilantro as a garnish complements the flavors well.

Keywords: Slow Cooker, Chick-Fil-A, Tortilla Soup, Chicken Soup, Easy Dinner, Slow Cooker Recipe, Bean Soup, Comfort Food

Find it online: https://servedbynora.com/slow-cooker-chick-fil-a-tortilla-soup-recipe/