Description

This Slow Cooker Chick-Fil-A Tortilla Soup is a hearty, flavorful dish inspired by the popular Chick-Fil-A tortilla soup. It features tender shredded chicken, a medley of beans and corn, and a rich blend of spices simmered slowly to develop deep flavors. Finished with creamy additions and topped with crunchy tortilla strips, this soup makes for a comforting, satisfying meal that’s easy to prepare.

Ingredients

Scale

Protein and Vegetables

4 boneless skinless chicken breasts
1 small onion, diced
1 red bell pepper, diced
1 tablespoon minced garlic

Spices and 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

Liquids and 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 and Garnishes

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

Instructions

Prepare the slow cooker: Place the boneless skinless chicken breasts into the bottom of your slow cooker, creating the base of the soup.
Add vegetables: Add the diced onion, red bell pepper, and minced garlic on top of the chicken to infuse the soup with flavor as it cooks.
Season the mixture: Sprinkle in the salt, chili powder, ground cumin, paprika, cayenne pepper, sugar, and dried oregano evenly over the ingredients for a balanced and robust spice profile.
Add liquids and tomatoes: Pour in the canned tomatoes with green chilies and the chicken broth, providing the essential liquid and a mildly spicy base for the soup.
Incorporate beans and corn: Stir in the navy beans, black beans, drained yellow corn, and creamed corn to add texture, sweetness, and heartiness to the soup.
Cook: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
Shred the chicken: Carefully remove the cooked chicken breasts from the slow cooker, shred them with two forks, and then return the shredded chicken back into the slow cooker, mixing it well into the soup.
Add creaminess: Right before serving, stir in the heavy cream and sour cream to give the soup a rich, creamy texture and mellow out the spices.
Finish and serve: Stir in the lime juice for a fresh, tangy finish, then ladle the soup into bowls and top with crunchy tortilla strips for added texture and flavor.

Notes

You can substitute the chicken breasts with thighs for a juicier result.
For a spicier soup, increase the cayenne pepper or add fresh jalapeños.
The soup can be made a day ahead and reheated; flavors improve overnight.
Use gluten-free tortilla strips to make the dish gluten-free.
Leftovers store well in the refrigerator for up to 3 days.
To make it dairy-free, omit the heavy cream and sour cream or use coconut cream and a dairy-free sour cream substitute.

Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker on low) or 4 hours (slow cooker on high)
Category: Soup
Method: Slow Cooking
Cuisine: American

Keywords: Slow cooker tortilla soup, Chick-Fil-A style soup, chicken tortilla soup, easy slow cooker recipe, creamy chicken soup