Copycat Chick Fil A Chicken Tortilla Soup Food

COPYCAT CHICK FIL A CHICKEN TORTILLA SOUP

Copycat Chick Fil a Chicken Tortilla Soup image

My hubby loves the Chicken Tortilla Soup from Chick Fil A. They don't have it in our area any more - so... Voila! The recipe to make it ourselves!!! Found on the internet somewhere...

Provided by Jennibear

Categories < 30 Mins

Time 30m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 medium onion, diced
4 ounces diced green chilies
1 ounce taco seasoning, packet
4 (14 ounce) cans chicken broth
1 (15 ounce) can black beans, drained
3 (15 ounce) cans navy beans, drained
1 (15 ounce) can corn, drained
3 cups chicken, cooked
1 cup heavy cream

Steps:

Heat the olive oil in a large pot, add the onions, and cook until translucent.
Drain the cans of beans and corn.
Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken.
Bring to a boil, then allow to simmer for several minutes until heated through.
Lastly, add the cream and heat for 5-10 more minutes.

Nutrition Facts : Calories 347.8, Fat 12.9, SaturatedFat 5.5, Cholesterol 27.2, Sodium 998.4, Carbohydrate 45, Fiber 15, Sugar 3.6, Protein 15.7

CHICKEN TORTILLA SOUP (SIMILAR TO HOUSTON'S)

Chicken Tortilla Soup (Similar to Houston's) image

I have adapted this recipe from another that was posted on Zaar by Eddie Shipman, Tortilla Soup II #4627. I am really doing this for my own reference since I had so many questions about ingredients and the directions. The original recipe said that it was like Houston's Tortilla Soup. My parents, who are Houston's regulars, said it was very close to the original.

Provided by The Giggle Box

Categories Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
4 (14 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can Ro-Tel tomatoes, diced
1 (1 1/4 ounce) packet taco seasoning
10 small soft corn tortillas
12 ounces cooked chicken, shredded or diced
8 ounces shredded monterey jack cheese, divided
1 cup milk
corn tortilla chips, broken into small pieces

Steps:

Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
Add chicken broth and bring to a boil.
Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
Let boil for 20 minutes or until tortillas are incorparated into the soup.
Stir occasionally to keep the soup from sticking as it thickens.
Reduce heat and add 6 oz cheese.
Simmer for additional 10 minutes.
Add milk and simmer for another 10 minutes.
Serve with shredded cheese and corn tortilla chips on top.

Nutrition Facts : Calories 501, Fat 25, SaturatedFat 10.9, Cholesterol 83.9, Sodium 2348, Carbohydrate 35, Fiber 5.8, Sugar 6.8, Protein 35.1

COPYCAT MCALLISTER'S CHICKEN TORTILLA SOUP

Copycat Mcallister's Chicken Tortilla Soup image

I love Mcallister's tortilla soup and had to find the recipe. Found this posted on another website, looks good.

Provided by Doxie lover in the

Categories Mexican

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 garlic cloves, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup salsa
1 (15 ounce) can creamed corn
3 cooked boneless skinless chicken breasts
2 teaspoons ground cumin
2 1/2 tablespoons fajita seasoning mix
3 tablespoons fresh cilantro, chopped
16 ounces tortilla chips
8 ounces monterey jack cheese, shredded
1/8 cup green onion, chopped

Steps:

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
Add flour and stir well, cooking for 1 minute more.
Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.

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