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Better than the original! Copycat Chick-fil-A Chicken Tortilla Soup is a creamy chicken tortilla soup recipe with two kinds of beans, corn, and a kick of heat from green chiles. Top it off with tortilla strips, and this homemade chicken tortilla soup will make you want to lick the bowl clean!
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Chicken Tortilla Soup Recipe
This creamy chicken tortilla soup is the absolute best. I promise you will want to make it all of the time. The best part about homemade chicken tortilla soup like Chick-fil-A? It will only take you about 30 minutes to make it.
Seriously! An amazing, easy chicken tortilla soup recipe in under an hour? It doesn’t get any better than that!
I made this tonight! It was great!!! I made two pots…one with chicken. And the other pot without chicken for my vegans. Everyone loved it!! It’s a keeper!
Linda on Instagram
Chick-fil-A Tortilla Soup Ingredients
- olive oil
- yellow onion, finely chopped
- garlic, minced or (garlic paste)
- cumin
- dried oregano
- sea salt
- cannellini beans
- black beans
- diced tomatoes with green chiles (such as Rotel)
- cream-style corn
- whole kernel corn
- roasted or rotisserie chicken, bones removed, meat shredded – shredded chicken recipe
- Juice of lime
- Tortilla strips or chips (for topping)
I’ve made it several times now, for my family and its an easy meal to prep and deliver to people who may need a little help at home! It’s definitely a requested favorite! Thank you!
Heather on Pinterest
How to Make Chicken Tortilla Soup
- Heat olive oil in a large pot over medium heat. Add chopped medium yellow onion to the pot and saute with minced garlic until the onion softens and becomes translucent.
- Stir in cumin, 2 dried oregano, and sea salt.
- Add cannellini beans (do not drain!) to a blender and puree. Reserve the remaining can of cannellini beans to add to the soup later for whole beans.
- Stir the pureed beans into the pot with the onion and garlic. Add diced tomatoes with green chiles, cream-style corn, and a can of corn to the pot. Do not drain any of the cans.
- Add deboned and shredded chicken from one whole roasted or rotisserie chicken to the pot.
- Mix in the remaining cannellini beans and black beans. Do not drain the cans of their liquid. Stir to combine.
- Let the soup simmer over medium heat until fully heated through, about 20 to 30 minutes. Add the juice of 1 lime and season to taste with salt and pepper. Top with tortilla strips to serve, and enjoy!
On winter nights at our house, it is always a toss-up between this soup and my chicken chili recipe! They are both so easy to prepare and so delicious!
Chicken Tortilla Soup Recipe Tips
- Do not drain any of the cans of their liquid in this recipe. If you drain the liquid, your creamy chicken tortilla soup will not have the right consistency.
- I love using leftover turkey during the holidays to make this recipe.
- Shredded Chicken is the best chicken to use.
“One of the best soups I’ve ever made! My husband and I love this recipe! Definitely a wonderful soup for a cold winter’s night! Thank you”
Jennifer on Pinterest
Slow Cooker Chicken Tortilla Soup
To make this soup in the crockpot, either use boneless skinless chicken breasts or thighs added at the start of the cooking time or add your already-cooked chicken about 30 minutes before the soup is otherwise finished cooking.
Add all your soup ingredients as directed to the crockpot, then cook on low heat for 5-6 hours or until the chicken shreds easily.
Chicken Tortilla Soup Toppings
- Sliced avocado
- Tortilla strips, chips, or Fritos chips
- Sour cream
- Sliced jalapenos
- Shredded cheese
Chick-fil-A Recipes
- Chick-fil-A Nuggets
- Chick-fil-A Lemon Kale Caesar Salad
- Chick-fil-A Chicken Noodle Soup
- Chick-fil-A Sauce
Loved it! ❤️ Didn’t understand how I’d get soup without water/broth/cream/etc, but it worked and this was amazing!
Kristin on Pinterest
📋 Recipe
Chick-fil-A Chicken Tortilla Soup
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced (or 2 Tbsp. garlic paste)
- 2 tsp. cumin
- 2 tsp. dried oregano
- 1 tsp. sea salt
- 3 15 oz. cans cannellini beans reserve 1 can
- 2 10 oz. cans diced tomatoes with green chiles such as Rotel
- 1 15 oz. can cream-style corn
- 1 15 oz. can whole kernel corn
- 1 15 oz. can black beans
- 1 whole roasted or rotisserie chicken bones removed, meat shredded
- Juice of 1 lime
- Tortilla strips or chips for topping
Instructions
- Heat 1 Tbsp. olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion to the pot and sauté with 2 cloves minced garlic (or 2 Tbsp. garlic paste) until the onion softens and becomes translucent.
- Stir in 2 tsp. cumin, 2 tsp. dried oregano, and 1 tsp. sea salt.
- Add 2 cans cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Do not drain beans before blending.
- Stir the pureed beans into the pot. Add 2 cans diced tomatoes with green chiles, 1 can of cream-style corn, and 1 can of whole kernel corn to the pot. Do not drain any of the cans.
- Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
- Mix in the remaining 1 can of cannellini beans and 1 can of black beans, stir to combine.
- Let the soup simmer over medium heat until fully heated through, about 20 to 30 minutes.
- Add juice of 1 lime and season to taste. Top with tortilla strips to serve.
Video
Notes
- Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
- Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It’s delicious!
Lisa Garcia says
This was the best tortilla soup I’ve ever made. I did make the following changes to reduce the amount of sodium in the original recipe. I drained and rinsed both cans of cannellini beans and pureed them with 2 cups of chicken stock. I can’t take too much heat so I chose Rotel MILD and it still added a lot of heat to the dish. Next time around, I think I’ll just use one can of Rotel and add a can of roasted tomatoes. I simmered it much longer, as well…about two hours. I think a longer simmer produced a more complex flavor profile. I added the chicken to the soup during the last 20 minutes of cooking. Although I didn’t add lime juice at the end, I’m sure that would be a great addition, too. Make sure to add lots of tortilla strips! So yummy! One question, will this soup freeze well?
Em Beitel says
Hi Lisa! This is awesome, we’re so glad you enjoyed it! You can definitely freeze this soup and it freezes very well. I recommend freezing it in portions, although you can also freeze it in one large freezer bag. Let it cool first, then portion it out and freeze in the bags (or just in one large bag), pushing out any excess air. When you’re ready to enjoy it, let it thaw in the refrigerator overnight, then heat on the stove. You can also use an airtight freezer-safe container if you prefer that to bags.
Anthony says
Unlike everyone else, I did something completely different. I followed the recipe exactly as written. I did not add anything, I did not subtract anything, I did not substitute anything and I even used chicken as instructed. It was FABULOUS!
Em Beitel says
Hi Anthony! We’re so glad you enjoyed the recipe! This is one of our favorite soups, so we’re happy to hear it. Thank you for your comment!
KC says
I loved this recipe! I used mild rotel, and felt like it was missing a flavor of some kind… would you recommend using the medium rotel? Or maybe more salt?? My family said the same thing, that it was delicious but needed a little more oomph.
Em Beitel says
Hi KC! We are so glad you enjoyed it! You could definitely use medium rotel for more of a kick, or add a bit more salt or spice. You could try adding maybe a half teaspoon or so more salt and medium rotel, and see if those adjustments work for you? Thank you for your comment!
Laura says
Wonderful soup! I used the equivalent amount of chopped leeks to replace the onion since onions are very upsetting to my daughter’s digestive system…leeks are not. I also used mild Rotel, and just gave it a few grinds of fresh black pepper. Didn’t change anything else, and it was fabulous! Agreed well with everyone-happy tummies…that’s a plus! Thank you!
Em Beitel says
That’s awesome, Laura! Leeks sound like a great replacement for the onion – and that’s a great tip. So glad you all enjoyed it!
Anonymous Dog says
This recipe turned out fantastic and had a MASSIVE yield! I topped it with a bit of cheddar cheese and the tricolor tortilla strips. So tasty, and glad to have lots left over!
Em Beitel says
Thank you so much! We’re so glad you enjoyed it and have plenty leftover!