Copycat Chick-Fil-A Chicken Tortilla Soup is a creamy soup full of chicken, beans, corn and lots of flavor! Delicious chicken tortilla soup recipe that tastes just like the popular version you find at Chick-Fil-A!
Anyone else go to Chick-Fil-A a little more often than they would like to admit? I am pretty sure I’m not the only one, right?? I admit that I usually get some grilled chicken nuggets, but in the winter, I really love the soup. Although, to be honest, I’m not sure I’ve tried anything there that I haven’t liked. It is all so delicious! Especially the Chick-Fil-A Chocolate Chip Cookies!
What is Copycat Chick-Fil-A Chicken Tortilla Soup?
This Copycat Chick-Fil-A Chicken Tortilla Soup is ready in less than an hour and it is full of so many amazing flavors. We use onions, peppers, tomatoes, two types of beans, corn, chicken and lots of different spices, in a creamy, chicken broth based soup. The soup is made on the stovetop and once prepped, only needs about 30 minutes to simmer. You will be enjoying this sensational soup in no time!
Ingredients in Copycat Chick-Fil-A Chicken Tortilla Soup
Butter: You will need 2 tablespoons of butter to sauté the onions, peppers and garlic in. Real butter works best, but you can swap this out for olive oil or avocado oil if you prefer.
Onion: Use 1 yellow or a white onion, diced up finely. To save some time, you can use frozen chopped onions (I always keep a stock in the freezer).
Red bell pepper: You will need 1 red bell pepper, diced up in small pieces.
Garlic: 1 tablespoon of minced garlic adds the perfect amount of flavor to the soup. This is another ingredient that I always keep in the refrigerator.
Seasonings: For amazing flavor, use 2 teaspoons of each salt, chili powder, and cumin. 1 teaspoon of paprika, ⅛ teaspoon of cayenne pepper and ½ teaspoon of sugar.
Rotel tomatoes with green chiles: Adding in 1 10-ounce can of Rotel diced tomatoes with green chiles works perfectly in the soup and is much easier than dicing up tomatoes and chilis.
Chicken broth: You will need 6 cups of chicken broth to form the base of the soup.
Beans: You will need 2 15-ounce cans of navy beans and 1 15-ounce can of black beans for the soup. Make sure you drain and rinse the beans before using in the soup.
Corn: You will need 1 15-ounce can of corn, drained and rinsed as well.
Shredded chicken: You can make your own shredded chicken or you can use a rotisserie chicken if you prefer, you will need 4 cups total.
Sour cream: A ¼ cup of sour cream thickens up the soup a little bit and makes it a little creamier too!
Heavy cream: Adding ½ cup of heavy cream makes this soup extra creamy and delicious. If you want to lighten it up a little bit, you can use half and half or whole milk instead, but the soup won’t be quite as rich and creamy.
Lime juice: Squeeze the juice from 1 lime into the soup right before serving.
Toppings/garnish: Add any toppings you’d like. We love to add cilantro, tortilla strips, sliced jalapenos, sliced limes and shredded cheese.
How to make Copycat Chick-Fil-A Chicken Tortilla Soup
Prep
Start by preparing the veggies for this soup. Dice the onion into fine pieces. Then, chop the red bell pepper into small cubes and if you are using fresh garlic, mince that as well.
Also, wash and rinse the cans of beans and corn, set aside.
Make sure you have the chicken ready too, have it shredded, measured and ready for use.
Assemble the soup
In a large soup pot over low heat, add your butter and sauté the onion, red bell pepper and minced garlic until the onions are translucent.
Next, add in the tomatoes with green chiles and stir.
Then, add the salt, chili powder, cumin, paprika, cayenne pepper and sugar and stir to combine. After that, add the chicken broth and stir.
Now add in only 1 can of the navy beans, the black beans, the corn and the shredded chicken and mix everything together.
Turn up the heat to medium and bring the soup to a boil, reduce heat and let simmer for 30 minutes, stirring occasionally.
Next, in a medium bowl place the reserved 1 can of navy beans. Using a fork or spoon, mash the beans up until they get a little mushy and thick. The transfer the mashed beans to the soup pot and stir.
In a small bowl combine the sour cream and a few spoonful’s of the soup broth, whisk the sour cream with the soup broth until smooth and then add to the soup and stir.
Finally, add in the heavy whipping cream and stir well to combine.
Before serving, squeeze in the lime juice into the pot of soup and stir well.
When ready to serve, top each single bowl of soup with any toppings or garnish (cilantro, tortilla strips, sliced jalapenos, cheese, etc) and enjoy!
Copycat Chick-Fil-A Chicken Tortilla Soup
Ingredients
- 2 tablespoons butter
- 1 yellow or white onion diced
- 1 red bell pepper diced
- 1 tablespoon garlic minced
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ½ teaspoon sugar
- 1 10 ounce can rotel tomatoes with green chiles
- 6 cups chicken broth
- 2 15 ounce cans navy beans, rinsed and drained, divided
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can yellow corn, rinsed and drained
- 4 cups shredded chicken
- ¼ cup sour cream
- ½ cup heavy cream
- Juice of one lime
- Toppings/garnish: cilantro tortilla strips, sliced jalapenos, sliced limes, shredded cheese, etc.
Instructions
- Prep: Start by preparing the veggies for this soup. Dice the onion into fine pieces. Then, chop the red bell pepper into small cubes and if you are using fresh garlic, mince that as well.
- Also, wash and rinse the cans of beans and corn, set aside. Make sure you have the chicken ready too, have it shredded, measured and ready for use.
- Assemble the soup: In a large soup pot over low heat, add your butter and sauté the onion, red bell pepper and minced garlic until the onions are translucent. Next, add in the tomatoes with green chiles and stir. Then, add the salt, chili powder, cumin, paprika, cayenne pepper and sugar and stir to combine. After that, add the chicken broth and stir.
- Now add in only 1 can of the navy beans, the black beans, the corn and the shredded chicken and mix everything together. Turn up the heat to medium and bring the soup to a boil, reduce heat and let simmer for 30 minutes, stirring occasionally. Next, in a medium bowl place the reserved 1 can of navy beans. Using a fork or spoon, mash the beans up until they get a little mushy and thick. Then transfer the mashed beans to the soup pot and stir.
- In a small bowl combine the sour cream and a few spoonful's of the soup broth, whisk the sour cream with the soup broth until smooth and then add to the soup and stir. Finally, add in the heavy whipping cream and stir well to combine. Before serving, squeeze in the lime juice into the pot of soup and stir well. When ready to serve, top each single bowl of soup with any toppings or garnish (cilantro, tortilla strips, sliced jalapenos, cheese, etc) and enjoy!
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Tips and Tricks for making this soup recipe
- Using rotisserie chicken saves lots of time and works well in this soup!
- You can substitute parsley for cilantro if you’d like.
- You can add jalapenos at the beginning of the cooking process with the other veggies if you like things a little spicier.
- For even more spice, you can use Hot Rotel Tomatoes with Green Chiles.
How can I thicken up Tortilla soup?
This soup is traditionally a spicy and thin soup broth, but if you wanted to make it a bit thicker you could. Here are a few tips to do so:
- You could add in a bit more ingredients and slightly less broth, to make the ingredients and broth ration lean towards more chunky ingredients.
- If you want to steer away from adding in extra calories to the soup, you can let the soup cook down and the broth will thicken naturally.
- Adding in a thickening agent like cornstarch or different types of flour like potato flour or tapioca flour will also help thicken up the soup a bit.
How to store Chicken Tortilla Soup
Any leftovers will last in the refrigerator for up to 3 days. Leftover soup can easily be reheated in the microwave or in a pan on the stove. Because of the cream in the soup, I don’t recommend freezing it.
Love soup? So do we! Here are some of our favorite soups and stew recipes:
- Lasagna Soup
- Slow Cooker French Onion Soup
- Olive Garden Chicken Gnocchi Soup
- Chicken Alfredo Soup
- Wisconsin Cauliflower Soup
- Chicken Corn Chowder
- Pasta Fagioli Soup
- Cheesy Broccoli Potato Soup
- 30-Minute White Chicken Chili
- Slow Cooker Ham and Bean Soup
- Best Tomato Basil Soup
- Summer Vegetable Stew
- Best Crockpot Beef Stew
- Classic Chicken Noodle Soup
- Roasted Butternut Squash Soup
- Zuppa Toscana Soup
Copycat Chick-Fil-A Chicken Tortilla Soup is a creamy soup full of chicken, beans, corn and lots of flavor! Delicious chicken tortilla soup recipe that tastes just like the popular version you find at Chick-Fil-A!
Leave a Reply