copycat chick fil a chicken tortilla soup recipe

Written ByJenny Smyth Posted on
copycat chick fil a chicken tortilla soup recipe
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The Best copycat chick fil a chicken tortilla soup recipe

I’ve been making this copycat Chick-fil-A chicken tortilla soup recipe for years, and it’s always a hit with my family. It’s one of those comforting dishes that never fails to warm the heart and fill the belly.

I first tried it at a friend’s house, and she swore it was just like the real thing. I was skeptical at first, but after one spoonful, I was hooked.

The flavors are so spot on that you’d think Chick-fil-A had sent me a secret recipe (but let’s be real, we all know that’s not happening anytime soon). The best part is that it’s incredibly easy to make and can be on the table in under an hour.

My kids love helping me in the kitchen, and this recipe is perfect for them to get involved – they can chop veggies, stir the pot, and even help with serving. As for me, I love how versatile this recipe is – it’s perfect for a weeknight dinner, a family gathering, or even just a cozy night in.

And let’s not forget about the health benefits: it’s packed with protein from the chicken, fiber from the veggies, and anti-inflammatory properties from the spices. Plus, it freezes beautifully, so we can enjoy it all year round.

One thing I’ve noticed is that everyone in my family has their own favorite way of customizing this soup – some like more chicken, others like extra veggies. It’s a great way to get everyone involved and make mealtime fun and interactive.

Copycat Chick-fil-A Chicken Tortilla Soup

Copycat Chick-fil-A Chicken Tortilla Soup

4.8 from 1512 votes

This hearty chicken tortilla soup mimics the beloved Chick-fil-A version with a creamy, mildly spicy broth loaded with tender chicken, black beans, corn, and crunchy tortilla strips. It comes together in under an hour using simple pantry staples for a comforting meal any night of the week.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes with green chiles (like Rotel)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained
2 cups shredded cooked chicken (rotisserie works well)
1/2 cup heavy cream
1 tablespoon fresh lime juice
Salt and black pepper to taste

For the Tortilla Strips

4 corn tortillas (6-inch), cut into thin strips
1 tablespoon olive oil
1/4 teaspoon salt

For Garnish

1/2 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
1 avocado, diced
Lime wedges

👨‍🍳Directions

1Preheat the oven to 375°F.
2Toss the corn tortilla strips with 1 tablespoon olive oil and 1/4 teaspoon salt on a baking sheet, spreading them in a single layer.
3Bake for 8 to 10 minutes until golden and crispy, stirring halfway through.
4Heat 1 tablespoon olive oil in a large pot over medium heat.
5Add the diced onion and cook for 4 minutes until softened and translucent, stirring occasionally.
6Stir in the garlic, jalapeño, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
7Pour in the chicken broth and diced tomatoes with green chiles, then bring the mixture to a boil over high heat.
8Reduce the heat to low and simmer for 10 minutes to blend the flavors.
9Add the black beans, corn, and shredded chicken to the pot, stirring to combine.
10Simmer for 5 minutes until the beans and corn are heated through, then stir in the heavy cream and lime juice.
11Season with salt and black pepper to taste.
12Ladle the soup into bowls and top with crispy tortilla strips, shredded Monterey Jack cheese, chopped cilantro, and diced avocado.
13Serve immediately with lime wedges on the side.

🔧Equipment

Large pot or Dutch oven
Baking sheet
Chef’s knife
Cutting board
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 5g🥩Protein: 24g

📝Notes

For a spicier soup, keep the jalapeño seeds or add a dash of cayenne pepper. You can substitute rotisserie chicken for convenience, and use Greek yogurt instead of heavy cream for a lighter version.

Watch Video Of How Copycat Chick-fil-A Chicken Tortilla Soup Works

This copycat Chick-fil-A chicken tortilla soup recipe has been a staple in our household for years. We love how versatile it is – whether we’re having it as a quick weeknight dinner or serving it up at family gatherings.

And let’s not forget about the leftovers: simply store any leftover soup in an airtight container in the fridge for up to three days or freeze for up to six months. When reheating, add some extra broth if needed to maintain that perfect consistency.

❓ Frequently Asked Questions About Copycat Chick-fil-A Chicken Tortilla Soup

What is this copycat Chick-fil-A chicken tortilla soup recipe?

This recipe is a homemade version of Chick-fil-A’s famous chicken tortilla soup. It’s made with shredded chicken, veggies, beans, and spices all simmered together in a rich broth.

How long does it take to make?

This recipe can be on the table in under an hour – perfect for a quick weeknight dinner or a last-minute gathering.

Can I customize this recipe?

Yes! Everyone in my family has their own favorite way of making this soup. Some like more chicken, others like extra veggies or beans – feel free to get creative and make it your own!

Is this recipe healthy?

Absolutely! This soup is packed with protein from the chicken, fiber from the veggies, and anti-inflammatory properties from the spices.

Can I freeze this soup?

Yes! This soup freezes beautifully – simply thaw overnight in the fridge or reheat straight from the freezer when you’re ready.

How do I serve this soup?

Serve hot with crusty bread or cornbread croutons for dipping into that delicious broth.

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