Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Total time: 21600 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 Tablespoon Canola Oil; 1 Onion, diced; 2 Garlic Cloves, minced; 2 Teaspoons Cumin; 2 Teaspoons Oregano; 1 Teaspoon Salt; 45 Oz. Cannellini Beans; 20 Oz. Diced Tomatoes w/ Habaneros; 15 Oz. Cream of Corn; 15 Oz. Whole Kernel Corn; 15 Oz. Black Beans; 8 Chicken Thighs, shredded (or 2 breasts); 1/2 Teaspoon Lime Juice; 1 Bag Blue Corn Tortilla chips; 2 Habanero peppers, diced

Brooke @cook_13738657

Charlottesville, Virginia

A revision, of a recreation, of Chick-Fil-A's tortilla soup.

Brooke @cook_13738657

Charlottesville, Virginia

A revision, of a recreation, of Chick-Fil-A's tortilla soup.

Saved

Ingredients

6 Hours

5 servings

1 TablespoonCanola Oil
1Onion, diced
2Garlic Cloves, minced
2 TeaspoonsCumin
2 TeaspoonsOregano
1 TeaspoonSalt
45 Oz.Cannellini Beans
20 Oz.Diced Tomatoes w/ Habaneros
15 Oz.Cream of Corn
15 Oz.Whole Kernel Corn
15 Oz.Black Beans
8Chicken Thighs, shredded (or 2 breasts)
1/2 TeaspoonLime Juice
1 BagBlue Corn Tortilla chips
2Habanero peppers, diced

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Steps

6 Hours

1

Heat canola oil in a pan over medium heat. Add onion and garlic. Add chicken(cut into strips or cubes). Add cumin, oregano, and salt. Cover, let cook till chicken is browned on both sides, stirring occasionally.
2

Meanwhile, take 30 Oz. of your cannellini beans and puree until smooth. Don't drain out the liquid!
3

In a crockpot, add the pureed beans, remaining cannellini beans, diced tomatoes, habaneros, cream of corn, whole kernel corn, and black beans..
4

Take chicken and shred it finely. Then add to pot. Turn on low, cook for 6-8 hours.
5

Add lime juice, season to taste. Crush some tortilla chips as a topping
6