Copycat Chick-Fil-A Chicken Tortilla Soup

4 from 2 votes

Copycat Chick-Fil-A Chicken Tortilla Soup combines tender chicken, hearty beans, and vibrant vegetables to create a comforting meal. The addition of spices like chili powder and cumin enhances the savory profile, while the creamy texture from heavy cream and sour cream elevates the dish perfectly!

Prep Time20

Cook Time40

Total Time1

Course: dinner, lunch, Main Course, Soup

Cuisine: American

Keyword: Copycat Chick Fil A Tortilla Soup

Servings: servings

Calories: 601kcal

Author: Jessica & Nellie

Ingredients

2 TBSP butter
1 yellow or white onion diced
1 red bell pepper diced
1 TBSP garlic minced
2 tsp salt
2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
⅛ tsp cayenne pepper
½ tsp sugar
10 oz can Rotel tomatoes with green chiles
6 cups chicken broth
30 oz two 15 ounce cans navy beans rinsed and drained, divided
15 oz ounce can black beans rinsed and drained
15 oz ounce can yellow corn rinsed and drained
4 cups chicken cooked & shredded
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: Dice the onion into fine pieces, chop the red bell pepper into small cubes, and if you are using fresh garlic, mince that as well.
Wash and rinse the cans of beans and corn, set aside. Make sure you have the chicken ready too, have it cooked, shredded, measured, and ready for use.
Assemble the soup: In a large soup pot over low heat, add the butter and sauté the onion, red bell pepper, and minced garlic until the onions are translucent.
Add in the Rotel tomatoes with green chiles and stir. Add the salt, chili powder, cumin, paprika, cayenne pepper, and sugar. After that, add the chicken broth and stir.
Add in only 1 can of the navy beans, the black beans, the corn and the shredded chicken and mix everything together.
Simmer: Turn up the heat to medium and bring the soup to a boil, reduce heat and let simmer for 30 minutes, stirring occasionally.
Complete assembly: 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.
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

Leftover chicken tortilla soup will last in the refrigerator for up to 3 days if stored in an airtight container. Leftover soup can easily be reheated in the microwave or in a pan on the stove.

I don't recommend freezing this soup, the cream doesn't freeze and defrost well.

Nutrition