 | Miss F is obsessed with the tortilla soup at Chick-fil-a. She can devour it by the bowl full. It is only available in the winter months, which means I needed to find a way to make it year round. This recipe is a mash up of a ton of recipes I found online, some very much like the soup, some nothing at all like the soup. The soup is much creamier than the tortilla soups I am used to in restaurants, but it is really delicious. You can also make this in the crockpot, just add all the ingredients into the crockpot except the half and half. Cover and cook on low for 6 to 8 hours, then stir in the half and half 20 minutes before you are ready to serve. |
1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon oregano
½ teaspoon salt
¼ cup flour
¼ cup water
¾ cup half and half
Add the chicken, black beans, great northern beans, Rotel, creamed corn and frozen corn to a Dutch oven over medium high heat. Add the broth, cumin, chili powder, garlic powder, onion powder, oregano and salt. Stir to combine. In a one cup measure, whisk together the flour and water. Stir the flour slurry into the soup. Bring the pot to a boil, then reduce heat to low. Cover and cook for 30 minutes. Shred the chicken with two forks, stir in the half and half. Serve.
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