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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!
Jump to:
- Chicken Tortilla Soup Recipe
- Chick-fil-A Tortilla Soup Recipe Ingredients
- Chick-fil-A Chicken Tortilla Soup Recipe
- Easy Dinner Ideas
- Chick-fil-A Chicken Tortilla Soup Tips
- Crock Pot Chicken Tortilla Soup
- What goes good with Chicken Tortilla Soup?
- Storing Chicken Tortilla Soup
- Reheating Tortilla Soup
- Chick-fil-A Recipes
- Recipe
- Reviews
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 Recipe Ingredients
- olive oil
- yellow, medium 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
- Juice of lime
- Tortilla strips or tortilla chips (for topping)
See my shredded chicken recipe for how to make pulled chicken at home. 4 chicken breasts are enough to replace a rotisserie chicken in this recipe!
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
Chick-fil-A Chicken Tortilla Soup Recipe
- Heat olive oil in a large soup pot or Dutch oven 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, 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!
Easy Dinner Ideas
Chick-fil-A Chicken Tortilla Soup 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.
- If you feel the soup is too thick, use low-sodium chicken broth to lighten it up.
- I love using leftover turkey during the holidays to make this recipe.
- If you want to spice things up, add a teaspoon of chili powder or taco seasoning.
“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
Crock Pot Chicken Tortilla Soup
To make this soup in the slow cooker, 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 finished.
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.
What goes good with Chicken Tortilla Soup?
- Sliced avocado
- Tortilla strips, tortilla chips, or Fritos chips
- Sour cream
- Sliced jalapenos
- Shredded cheese
- Fresh cilantro
- Lime juice
Storing Chicken Tortilla Soup
- Let the soup cool down to room temperature.
- Put the soup in airtight containers or resealable bags.
- Store it in the refrigerator for 3-4 days or in the freezer for 2-3 months if you want to keep it longer. This soup freezes really well.
Reheating Tortilla Soup
- For refrigerated soup, heat it on the stove or in the microwave.
- On the stove, warm it in a pot over medium-low heat, stirring occasionally.
- In the microwave, use a microwave-safe container, heat in 1-minute increments, and stir until it’s hot.
- If the soup is frozen, thaw it in the fridge first, then reheat as mentioned above.
- Taste and adjust the seasonings before serving.
- Add fresh garnishes like cilantro, avocado, cheese, or tortilla strips for extra flavor.
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
See more of my Soups for Freezing, like my Roasted Butternut Squash Soup, and give this dish a try with my Hot Toddy!
Loved it! ❤️ Didn’t understand how I’d get soup without water/broth/cream/etc, but it worked like magic and it 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.1 Tbsp. olive oil, 1 medium yellow onion, 2 cloves garlic
- Stir in 2 tsp. cumin, 2 tsp. dried oregano, and 1 tsp. sea salt.2 tsp. cumin, 2 tsp. dried oregano, 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.3 15 oz. cans cannellini beans
- 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.2 10 oz. cans diced tomatoes with green chiles, 1 15 oz. can cream-style corn, 1 15 oz. can whole kernel corn
- Add shredded chicken from one whole roasted or rotisserie chicken to the pot.1 whole roasted or rotisserie chicken
- Mix in the remaining 1 can of cannellini beans and 1 can of black beans, stir to combine.1 15 oz. can black beans
- 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.Juice of 1 lime, Tortilla strips or chips
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!
Pam Herda says
I have made this numerous times. It turns out fantastic every time. I prefer to blend all 3 cans of cannellini beans for a thicker soup. Just a preference thats all. Perfect soup. Hands down. My husband and I argue over the leftovers. Love this!
Isabel Laessig says
Pam, this really made my day. I am so glad you both enjoy it so much!
Belinda says
I made this last nite and let me tell you….it was amazing! My family licked their bowls clean! Thank you so much for posting this recipe!!!!
Isabel Laessig says
That is awesome to hear, Belinda! I am so glad you all enjoyed it – thank you for letting me know!
Marian Ozohonish says
This can’t possibly be 62 calories per serving
Isabel Laessig says
Hi Marian! It looks like there was an issue with the automated calculation. It should be fixed now. Enjoy!
Mark says
How much cayenne pepper do you use? It lists it above but not mentioned how much to put in for the receipe.
Isabel Laessig says
Hi Mark! My mistake, we wound up removing the cayenne pepper for a future update to the recipe and neglected to remove it from the in-post ingredient list. But, if you want to use cayenne, I would use about a half a teaspoon or so depending on how much spice you enjoy.