COPY CAT CHICK-FIL-A CHICKEN TORTILLA SOUP
1 tablespoon avocado oil
1 medium Vidalia onion, FINELY chopped
2-3 cloves garlic, FINELY minced or 2 tablespoons Garden Gourmet garlic paste
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon sea salt
3-15 ounce cans cannellini beans – reserve 1 can
2-10 ounce cans Rotel original diced tomatoes
15 ounce can cream-style corn
2 cans Green Giant white shopper whole kernel corn
1 15 ounce can BUSH’S seasoned black beans
1 rotisserie chicken, shredded
Juice of 1 LARGE lime
GARNISH
1 LARGE lime, sliced for serving
Tortilla strips or chips – for topping
Sour cream, for serving
Shredded cheese, for serving
Avocado slices, for serving
- In a large stock pot melt avocado oil.
- Add onion and garlic, sautéing until the onion softens and becomes translucent.
- Stir in cumin, oregano, and sea salt.
- Add 2 cans UNDRAINED cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Stir the pureed beans into the pot.
- Add both cans of rotted tomatoes, cream-style corn, and shopped corn corn to the pot. Do not drain any of the cans.
- Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
- Gently stir in the remaining can of cannellini and black beans, stirring to combine.
- Let the soup SLOW simmer 20-30 minutes over medium-low heat until fully heated through.
- Add juice of 1 lime and season to taste.
- Top with tortilla strips, , shredded cheese, lime slices and a dollop of sour cream to serve.
NOTES:
- Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
- Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It’s delicious!