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Chicken Tortilla Soup, Chick-Fil-A CopyCat

Chicken Tortilla Soup, Chick-Fil-A CopyCat

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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).

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.

White Bean Chicken Chili

White Bean Chicken Chili

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Yield: 6 Servings
Scott Nowell (more or less)

Circa 2004: I think some variation of this recipe came from my daughter Samantha. Later I searched it out on the internet and combined a couple of different recipes for a church pot luck. It has a fair number of ingredients, but goes together real quick. The recipe uses cooked chicken, but you could sauté a chicken breast or two, if you don’t have cooked on hand.

  • 1TBS olive oil
  • 1small onion — peel/chop fine
  • 2medium garlic clove — peeled/chopped
  • ½tsp ground cumin
  • 1medium red bell pepper — chopped fine
  • 1tsp chili powder
  • ½lb roasted, sautéed or canned chicken breast — cut in 1/2 in. cubes
  • 214½ oz cans of white beans, (cannelloni, navy, etc, undrained)
  • 114½ oz can chicken broth or 2 cups homemade
  • 14 oz can diced green chilies, mild, medium or hot
  • 1TBS lime juice
  • 2TBS cilantro — minced

Serving: (optional)

  • salsa
  • sour cream
  • Mexican Cheese Blend, shredded


Sauté:
In a large pot heat the olive oil over medium heat. Add the onion, and red bell pepper. Sauté 4-5 minutes. Add garlic and sauté for 30 seconds.

Boil:
Stir the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.

Stir in the chicken and simmer 5 minutes.

Stir in the lime juice and cilantro.

Serve:
A tablespoon of salsa, sour cream and/or shredded cheese can be used to garnish each serving of chili, if desired.