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Slow Cooker Chick Fil a Tortilla Soup

5 from 4 votes
This Slow Cooker Chick Fil a Tortilla Soup hits the spot every time! Full of navy beans, black beans, corn, chicken, onion, red bell pepper, seasonings and finished off with sour cream and heavy cream. Topped with crispy tortilla strips this soup is always a crowd favorite.
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Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 tablespoon minced garlic
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon sugar
  • 1 teaspoon dried oregano
  • 10 ounces canned tomatoes with green chiles
  • 4 cups chicken broth
  • 2 15 ounce cans navy beans, drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can yellow corn drained and rinsed
  • 15 ounce can creamed corn
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Juice of 1 lime
  • Tortilla strips

Method
 

  1. Place your chicken into the bottom of the slow cooker.
  2. Add in your onion, red bell pepper and garlic.
  3. Season with the salt, chili powder, cumin, paprika, cayenne pepper, sugar and oregano.
  4. Add in the tomatoes with green chilies and chicken broth.
  5. Stir in the navy beans, black beans, corn and creamed corn.
  6. Cover and cook on low 6 hours or high 4 hours.
  7. Remove the chicken and shred and add back to the slow cooker.
  8. Right before serving stir in the heavy cream and sour cream.
  9. Top with tortilla strips and serve!

Notes

Tips and Tricks
● Keep leftovers in an airtight container for up to 4 days.
● You can top this with cheese, jalapenos or cilantro.