Copycat Chick-fil-A Chicken Tortilla Soup

    1 hour


    6 servings

    Indulge in the mouthwatering delight of our Copycat Chick-fil-A Chicken Tortilla Soup. This homemade rendition captures the essence of Chick-fil-A’s beloved classic, brimming with flavor and comfort. With its tender, seasoned chicken, robust blend of spices, and a generous garnish of crispy tortilla strips, each spoonful takes your taste buds on a delectable journey. Whether it’s a chilly winter evening or a cozy weekend, this soup is a heartwarming favorite that brings that signature Chick-fil-A taste right to your own kitchen. Enjoy the hearty goodness and savor the homemade magic of this delightful soup recipe.

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    2 tablespoons butter
    1 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
    0.25 teaspoon cayenne pepper
    0.50 teaspoon sugar
    1 10 ounces canned tomatoes with green chiles, (I use Rotel)
    6 cups chicken broth
    2 15 ounces canned navy beans, drained, rinsed and divided
    1 15 ounces canned black beans, drained and rinsed
    1 15 ounces canned yellow corn, drained and rinsed
    4 cups shredded cooked chicken (or rotisserie chicken)
    0.50 cup heavy cream
    0.25 cup sour cream
    2 tablespoons lime juice, (roughly 1 lime)
    chopped cilantro (for garnish optional)
    tortilla strips (for garnish optional)
    jalapeno slices (for garnish optional)
    lime wedges (for garnish optional)
    shredded cheese (for garnish optional)



    Add one can of navy beans to a medium-sized mixing bowl. Using a fork or spoon, mash the beans until they are a bit mushy and thick. Set to the side.
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    In a large soup pot over medium-low heat, melt butter. Add onion and bell pepper and cook just until translucent, about 5 minutes. Add garlic and saute for 1 minute.
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    To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.
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    Add in remaining navy beans and all of the black beans, corn, and cooked chicken. Stir to combine.
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    Turn heat to medium-high and let soup come to a bubble, then reduce heat to medium and allow soup to simmer, uncovered, for 30 minutes.
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    Add the mashed beans to the pot of soup, and stir to combine.
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    To a small bowl, add sour cream and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.
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    Add in heavy whipping cream and lime juice, and stir to combine.
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    Ladle soup into serving bowls. If desired, top with cheese, tortilla strips, cilantro, and jalapeno slices. Serve with lime wedges and enjoy!
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