Copy Cat Chick-Fil-A Chicken Tortilla Soup

Cold days = warm soup, right?! Mark kept talking about this amazing soup from Chick-Fil-A, so I found this copy cat recipe:

http://feelingfoodish.com/chicken-tortilla-soup/


Ingredients 

 2 small chicken breasts, cooked and shredded
32 oz ( 2 cans) white beans (Northern or Navy), drained and rinsed
1 cup (about 1/2 can)  black beans, drained and rinsed
1 cup (about 1/2 can) corn
4.5 oz small can diced green chili peppers
3 to 4 cups chicken broth
1/2 large red bell pepper, finely diced
1 medium stick celery, finely diced
1 medium onion, finely diced
2 cloves garlic, finely minced
2 tablespoons canola oil
4 tablespoons sour cream
4 tablespoons corn flour / corn starch
1 teaspoon salt, or to taste
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons lemon juice
tortilla chips, optional to serve

Directions 

 1. In a large dutch oven (large pot), heat the canola oil over medium high heat and add the onion, celery and garlic and heat until fragrant (about 1-2 minutes.)

2. Add the white beans, black beans, corn, green chilis, bell pepper and chicken broth to the pot and cook for 10 minutes, stirring occasionally.

3. Add the sour cream and continue heating for 1 minute.

4. Add corn flour, salt, chili powder, cumin and lemon juice and continue heating for 15 minutes.

5. Check seasonings, adding more if needed.

6. Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes.

7. Serve with tortilla strips/chips (optional).

* If you want to freeze the soup: leave out the corn flour and add it in when you re-heat the soup.


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