Heat the olive oil in a large pot, add the onions, and cook until translucent. Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken. Bring to a boil, then allow to simmer for several minutes until heated through. Lastly, add the cream and heat for 5-10 more minutes. Serve with tortilla chips and top with shredded cheese, if desired.
Here are a few notes:
I’ve noticed Chick-fil-a varies a little on the spiciness of this soup. Sometimes I get it and it’s much spicier than others, so use a hot or mild taco seasoning packet, depending on your preference. My little kids won’t eat things that are too spicy, so I made ours with the mild seasoning.
Also, I noticed my soup was a little thinner than the original, so to thicken it a little, I ladled into a measuring cup about a cup of the broth from the soup pot. (This step is before the final step of adding the cream.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (829g)|
|Recipe Makes: 1|
|Calories from Fat: 641 (50%)|
|Amt Per Serving||% DV|
|Total Fat 71.2g||95 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 486.4mg||150 %|
|Sodium 329.6mg||11 %|
|Potassium 1254.2mg||33 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 24.7g|
|Protein 126.8g||181 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1280
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