Spicy Southwestern Chicken Soup

Last week it was Chili's. This time? Chick Fil A. 

You see, they have this amazing Chicken Tortilla Soup. It's seasonal so when it's available I'm all over that. I love that it's creamy and filling but also spicy! I attempted to recreate it at home. It's not exactly the same, but it is still super delicious. The rich broth warms up your whole body and the hearty contents leave you full and content- a wonderful recipe for a cold day. 

I gave my soup some heat with fire roasted tomatoes and hot green chilies. You can always kick up the flavor with cayenne pepper. Or you can tame it for children by using plain diced tomatoes and mild green chilies.  

Also, after I made this I realized that there aren't actually any tortillas in it... so instead of calling it tortilla soup, it is henceforth Spicy Southwestern Chicken Soup. With tortilla chips on top if you're so inclined. 

What You'll Need:
1/2 large onion, diced
2 tbsp olive oil 
2 cloves garlic, minced 
2 cups shredded chicken 
1 15 oz can black beans
1 15 oz can Great Northern beans
1 15 oz can sweet whole kernel corn
1 14.5 oz can diced fire-roasted tomatoes
1 4 oz can hot diced green chilies 
4 cups chicken broth 
1 tbsp chili powder
1 tsp cumin 
salt and pepper 
1/2 cup heavy cream 
for topping:
tortilla chips 
avocado slices
shredded monty jack cheese 

What To Do:
(To prepare the chicken, I placed three chicken breasts in the crock pot with 1 cup water, 1 tbsp chipotle seasoning, 1 tbsp garlic powder, 1 tbsp onion powder and salt and pepper. I cooked it on low for four hours and then shredded it with two forks. Use whatever is easiest for you!)

In a soup pot, heat oil over medium heat. Cook onion, stirring frequently, for about five minutes or until translucent but not browned. Add garlic and cook about one minute more. Add chicken and heat through. Add beans, corn, tomatoes and chilies, stirring well. Season with chili powder, cumin and salt and pepper to taste. Pour in chicken broth and bring to a boil. Reduce heat to medium and allow soup to simmer for twenty minutes. 

If you want your soup to be thicker, transfer 2-3 cups of soup to a blender and blend until smooth. Stir back into the soup until fully incorporated. You can also mix two tbsp flour with 1/2 cup of soup liquid and stir it back into the soup to thicken it up.

Add heavy cream and stir completely. Taste to check seasoning. Serve warm with toppings! 

This would easily translate to a crock pot recipe as well! The longer the soup simmers, the better the flavors meld together- just add everything and leave it cooking on low all day!