Tim Moxey
You already know how to make Chick-fil-A’s famous nuggets in your own kitchen.
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Now, in honor of cold weather, here’s how to whip up that seasonal favorite — the chain’s chicken tortilla soup.
This recipe from Mix & Match Mama is made in a slow cooker, which is easily our favorite appliance. It’s warm, hearty, and packed with good ingredients, like chicken, beans, and corn, plus spicy tomatoes for a kick.
You will need:
- 1 pound chicken breasts
- 1 can black beans
- 1 can Great Northern beans
- 1 can RO-TEL tomatoes
- 1½ cups chicken stock
- 1 envelope taco seasoning
- 1 can creamed corn
- 1 cup frozen corn kernels
- ¾ cup half and half
Top your finished soup with chopped green onions, sour cream, shredded cheese, and tortilla strips, just like Chick-fil-A does! Get the full recipe from Mix & Match Mama.
It goes a little something like this:
In your slow cooker, add in chicken breasts, black beans, northern beans, Rotel, stock and taco seasoning. Cook on low 6 hours or on high 3 hours.
Remove lid and shred chicken right inside of slow cooker using two forks. Stir in cream corn and frozen corn kernels and keep lid off cooking another 20 minutes on high (this will let some of the liquid evaporate and give you a thicker soup). Right before you’re ready to serve, stir in your half and half. Ladle soup into bowls and garnish with toppings.
That’s it! So simple and the slow cooker does all of the work for you!
