Chick-fil-A Chicken Tortilla Soup
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Copycat Chick-fil-A Chicken Tortilla Soup is a seasonal favorite that you can make at home year round! Loaded with shredded chicken breast floating in a creamy soup filled with navy and black beans, corn, peppers and a spicy seasoning. Top it off with tortilla strips and a dollop of sour cream for a perfect comfort food dinner that tastes just like Chick-fil-A.
🔍 COPYCAT SECRETS UNCOVERED!
Here’s the deal – I actually TRY the dishes before I copycat them! So if you look up this copycat recipe – I promise you mine is the MOST AUTHENTIC! I look at it, I eat it, I check nutritional info. The keys to this one are lots of white beans, finely diced red pepper, a creamy texture and a little bit of a kick!!!! It’s all in there! (There’s also no Rotel tomatoes, cream-style corn or pureed beans in this one – just fyi!)
Chicken Tortilla Soup Recipe Ingredients
Every spoonful’s got something to love—savory broth, creamy beans and that perfect crunch from the tortilla strips. Here are the simple ingredients you’ll need to make this homemade version of the restaurant favorite!
- Chicken – shredded cooked chicken – you can roast your own in the oven or just use rotisserie or pre-cooked
- Veggies – so many! onions, celery, red bell pepper, Navy beans, whole kernel corn & black beans
- Canned Navy Beans can be hard to find – Northern beans or cannellini beans are the closest substitute
- If you don’t LOVE beans – you can cut to one can of navy beans instead of 2
- Liquids – olive oil, butter, chicken broth & heavy cream is all you need
- Seasonings – garlic, cayenne pepper (or chili powder), hot sauce, cumin, oregano, Kosher salt, black pepper & flour
- Toppings – tri-color tortilla strips (my store was out so I had to use regular!! you could also use crushed tortilla chips), sour cream, cheese, avocado, jalapeno slices, fresh lime juice & cilantro
Make it Quicker & Easier
A big pot of soup might seem daunting (it’s not – I promise) but there are a few ways you can make copycat Chick Fil A chicken tortilla soup even simpler!!! Here’s a few ideas:
- Chicken – using a rotisserie chicken speeds up the process for sure – I bought a packaged shredded chicken because I was even too lazy to break down the chicken
- Frozen Veggies – they even sell frozen onions and peppers now that are already diced!
- Chili Seasoning – you could swap the spices out for a packet of Chili seasoning – it’s a little different but a lot of the same stuff is there!
- Crock Pot – you could also make this in a crock pot – I’d recommend sauteeing the veggies first and then just throw everything in together and cook on low for 4-6 hours.
How to make Chick Fil-A’s Chicken Tortilla Soup
Thirty minutes is all you need to get this creamy chicken tortilla soup recipe from the refrigerator to the table! You also just need a Dutch oven or big soup pot! Let’s get started!
- SAUTE onion, celery, pepper and garlic in olive oil & butter
- STIR in seasonings and then flour to coat veggies
- POUR in chicken broth & cream and bring to a simmer
- ADD white beans, black beans, corn and chicken and simmer for 10 minutes more
- SERVE in a bowl with tortilla strips, sour cream & a squeeze of fresh lime juice for extra flavor
Store leftovers in an airtight container and reheat in the microwave for 2 minutes or on the stovetop in a small pan if you have a lot left.
More Chicken Soup Recipes
Chick Fil A Chicken Tortilla Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion finely diced
- 2 stalks celery finely diced
- 1 red bell pepper finely diced
- 4 garlic cloves minced
- 1 tsp cayenne pepper
- 1/2 tsp hot sauce
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp coarse Kosher salt
- 1 tsp black pepper
- 1/4 cup flour
- 32 oz chicken broth
- 1 cup heavy cream
- 30 oz navy beans NOT drained, or Northern or Cannellini beans
- 11 oz can corn drained
- 15 oz black beans drained & rinsed
- 1 lb chicken shredded
- Tortilla strips
- 1 lime
- sour cream
Instructions
- Heat olive oil and butter in a large pot over medium heat.2 tbsp olive oil, 2 tbsp butter
- Add in the onion, celery, bell pepper and garlic. Sauté for a few minutes until vegetables are softened.1 onion, 2 stalks celery, 1 red bell pepper, 4 garlic cloves
- Stir in cayenne, hot sauce, cumin, oregano, salt and pepper.1 tsp cayenne pepper, 1/2 tsp hot sauce, 1 tsp cumin, 1 tsp oregano, 2 tsp coarse Kosher salt, 1 tsp black pepper
- Add flour and stir until veggies are coated.1/4 cup flour
- Add in chicken broth and cream until mixed together. Bring to a simmer for five minutes until soup thickens.32 oz chicken broth, 1 cup heavy cream
- Add Northern beans, black beans, corn and chicken. Bring soup to a simmer for 10 minutes.30 oz navy beans, 11 oz can corn, 15 oz black beans, 1 lb chicken
- Serve and top with tortilla strips, sour cream and fresh squeeze of lime.Tortilla strips, 1 lime, sour cream
This recipe is so good! It’s perfect for any day, but on these cold fall days it rivals a big ‘ol hug from Gramdma! Love it!