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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!
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)
- 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 chips (for topping)
See our 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
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 Nuggets
- Chick-fil-A Lemon Kale Caesar Salad
- Chick-fil-A Chicken Noodle Soup
- Chick-fil-A Sauce
See more of my Easy Soup Recipes!
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
Chick-fil-A Chicken Tortilla Soup
- 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
See our Cooking Conversions Chart for help converting measurements!
- 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.
- 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!
Help! I accidentally drained one of the cans of beans.. the soup is okay but I would like it to be a little more soupy and not so thick.. how can I fix this? Thank you!! It’s so yummy! I love this soup!
Isabel Laessig says
You can add a cup of chicken stock! Let me know how it turns out.
What an awesome recipe! We LOVE the chick fil A version, but this is even better in my opinion. I use frozen southwest corn instead of whole canned corn, add chili powder & black pepper, and double the cumin. We use Tostitos scoops instead of strips and dice the avocado to make it a little more fun.
I wanted to mention that that the nutrition information cannot be accurate- 1G of protein? My estimate is 152 grams of protein in the whole pot (beans 18g per can x 4 + chicken 20g x 4 servings) Divided by 4 servings is at least 38G of protein per serving.. I eat a high protein diet and this is one of my favorite high protein low fat recipes. (CFA is 30+ G of protein for a bowl, so this makes sense to me). Can you please check this? I’d like to add this to MyFitness pal. Thank you!
Em Beitel says
Hi Jen! We are so glad you enjoy this recipe. Love using southwest corn! Thank you for pointing out the protein in the recipe card – we’re looking into why it calculated that way and appreciate your feedback (and estimate!).
I had the same thought but about the carbs. Just 6 total for a serving can not possibly be accurate with the beans and bean purée. I have a child with Type 1 diabetes so carb counts are vital. ❤️
Em Beitel says
Hi there, Casey! You are totally correct and we apologize for the error. It would seem our nutrition calculator got stuck on the values of the cans and was not adding them properly. I have gone through and added the exact values, so the nutrition should be as accurate as possible now. Thanks to both you and Jen for expressing your concerns!
Dolores voss says
looking forward to making soup. chicken tortilla soup. Can I substitute cream corn for cream of corn soup. So that would be two cans of cream corn .
Em Beitel says
Hi Dolores! Yes, you can! Thank you for your question!
Erin Scharp says
Just made this- going back for a second bowl! Added chicken broth vs the juice from the corn or white beans. Added a touch of chili powder to get a kick. This one’s a keeper y’all! So good! Thank you
Em Beitel says
Those sound like delicious additions, Erin! Thank you so much for sharing with us!
I found thus to be very salty! I added extra lime juice, cumin, oregano and black pepper to try to reduce the salt I would suggest to cut the salt in half.. otherwise very good!
Suzanne Meserve says
What an awesome recipe, talk about easy and simple pantry pulls. I had a leftover chicken breast that I used for my soup. Thanks!
Em Beitel says
That’s so awesome, Suzanne! Thank you so much for sharing and we’re glad you were able to make use of leftovers for it!
This was amazing!! I always drain and rinse my beans so I was a little leary about not draining them but this is perfect!! Thanks so much for the recipe!!
Cristina Key says
Hey there! Love this recipe! It’s such a hit in my home! Do you think this is freezable?
Em Beitel says
Hi there Cristina! Definitely! I recommend freezing it in portions, though you can also freeze it all in one large freezer bag. Sealable freezer bags work best. Let it cool completely first, then portion it out and freeze in the bags, pushing out any excess air. When you’re ready to enjoy it, let it thaw in the refrigerator overnight, then heat on the stove. We’re so glad you enjoy it!
Easy to do and ready in an hour or less. I boiled 2 chicken quarters in bay leaf and salt x 25- 30 mins. Left to cool down while doing the sautéing of soup ingredients. Subbed 1 can of plain roasted diced tomatoes for 1 with green chili sine little 1 doesn’t like too spicy. Served soup with Cilantro , sour cream and Mexican cheese and grilled cheese toast. Yum!
Will put this in regular menu cycle!
Em Beitel says
That is awesome, Nina! We’re so glad you enjoyed it! Those substitutions sound great.
Victoria Brown says
Hi! How would I go about making this in the crock pot?
Em Beitel says
Hi Victoria! Thank you for your question! So for this soup, we add already-cooked chicken to the recipe in shreds. If you’re making it in the crockpot, I would recommend using uncooked boneless skinless chicken breasts or thighs (whichever you prefer). Add all your soup ingredients as directed to the crockpot, then cook on low heat for 5-6 hours until the chicken shreds easily. Shred the chicken with a fork. If you want to make it using already-cooked chicken, I recommend adding that towards the end of the cook time, about 30 minutes before the soup would otherwise be done. That way you don’t risk overcooking it. Enjoy!