I tweeted out a few weeks ago that I absolutely love Chick-fil-A’s new Chicken Tortilla Soup! Usually, when I take the kids to Chick-fil-A, I don’t eat anything…I usually just bring a Starbucks latte and then eat something when I get home. However…Sheaffer told me how great this soup was, so I tried it and LOVED IT! Well…after my tweet, a sweet gal named Kristy emailed me her recipe for Chicken Tortilla Soup and said it tastes really similar to Chick-fil-A’s. So…I made it…I loved it…and I now think Kristy is a genius :)!
Every Southern girl needs at least 6 versions of Chicken Tortilla Soup, right? This version though, just might be your favorite. And, I made it a slow cooker version…even better! Thank you Kristy!
1 pound chicken breast (thawed or frozen, it doesn’t matter)
1 can black beans
1 can northern beans
1 can Rotel tomatoes
1 1/2 cups chicken stock
1 package taco seasoning
1 can cream corn
1 cup frozen corn kernels
3/4 cup half and half
Chopped green onion, sour cream, shredded cheese to garnish
Tortilla chips to garnish
In your slow cooker, add in chicken breasts, black beans, northern beans, Rotel, stock and taco seasoning. Cook on low 6 hours or on high 3 hours.
Remove lid and shred chicken right inside of slow cooker using two forks. Stir in cream corn and frozen corn kernels and keep lid off cooking another 20 minutes on high (this will let some of the liquid evaporate and give you a thicker soup). Right before you’re ready to serve, stir in your half and half. Ladle soup into bowls and garnish with toppings.
That’s it! So simple and the slow cooker does all of the work for you! I think it’s the northern beans and cream corn that really make this soup original. Thank you Kristy!