Yield: 6 -8

Adapted from: Delish

Chick-fil-A’s chicken tortilla soup boasts a (very!) dedicated fan base – as soon as sweater weather hits, people line up for this seasonal menu item. I can see why: It’s packed with rotisserie chicken, beans, corn, and a blend of cozy spices, making it the perfect comfort food to warm up with.
Prep: 30 Cook: 40

Chicken tortilla soup:

• 2(15-oz) cans white beans, divided
• 2TBS neutral oil
• 1medium yellow onion, finely chopped
• Kosher salt
• Freshly ground black pepper
• 3cloves garlic, finely chopped
• 1TBS ground cumin
• 1TBS smoked paprika
• 1tsp (or more) chipotle chili powder
• 1(15-oz) can fire-roasted diced tomatoes with green chilis
• 1(15-oz) can black beans, drained, unrinsed
• 4cups low-sodium chicken broth
• 2TBS masa harina
• 4cups shredded cooked chicken (from about 1 rotisserie chicken)
• 1cup frozen corn kernels
• ¼cup full-fat sour cream
• 3TBS fresh lime juice

Tortilla strips & assembly:

• 4(5″) corn tortillas, sliced into ½” strips
• 1TBS (or more) neutral oil
• Kosher salt
• Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)

In a blender or food processor, blend 1 can of white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.

In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, for about 7 minutes, season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, for about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, for about 5 minutes, season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors meld, for about 20 minutes.

In a small bowl, mix masa harina and 2 TBS water until combined, stir into soup. Add chicken and corn, cook, stirring occasionally, until heated through, for about 10 minutes. Stir in sour cream and lime juice, season with salt and pepper, if needed.

Tortilla Strips & Assembly:

Preheat oven to 400°F. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.

Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).