So, we ate out/overindulged wayyyyy too much over Thanksgiving break. It was just SO MUCH FUN. And now that Thanksgiving break is an entire week instead of 2 days (when did this happen??), it’s just that much worse. Womp womp. So this week I’ve been attempting to rein it in. More veggies, more water, more home-cooked meals.
I ended up making a giant pot of soup for dinner on Monday. I’ve actually never tried Chick Fil A’s chicken tortilla soup, but this post on the BakerMama caught my eye. Now I want to go order a bowl to see how this compares! Lord knows we’re at CFA all. the. time.
(Brian definitely made fun of me for wanting to recreate fast food, but then he ate 2 bowls of it so joke’s on him.)
Okay, so first of all the recipe involves LOTS OF CANS.
To be fair, it called for rotisserie chicken- but we had a bunch of canned chicken from Costco in the pantry and I actually think it’s pretty good in a pinch!
The soup is super easy. I was a little creeped out that you don’t drain any of the beans (the liquid in the soup is purely from the cans, no chicken broth added), but it was not nearly as salty as I feared. The most complicated part is pureeing a couple cans of cannellini beans and then adding to the soup to give it a creamy texture. I also used 2 tsp of taco seasoning instead of the cumin, and added extra lime juice because I looooove lime.
Topped mine with tortilla strips and sour cream:
It’s really good!! Not at all spicy (I used mild Ro-Tel- use the regular if you like more heat), and even better for lunch the next day! The beans make it really filling and hearty.
Also ridiculously good? These peppermint Greek yogurt bars that I found at Target.