chicken tortilla soup

Chicken Tortilla Soup Chick Fila

It’s officially spring, but the weather has been a little uncooperative this year! It’s still so chilly in the Philadelphia area. Although I’m looking forward to the warmer weather, more chilly weather does means at least one good thing: I can still enjoy my soup!

A few weeks ago, I tried Chick-fil-A’s tortilla soup for the first time. I believe it’s a limited time item? I’ve tasted other tortilla soups and have to say that I wasn’t a big fan so I didn’t have really high hopes. I was pleasantly surprised! Their version is much creamier than other versions I’ve tried and it is spicy without being too spicy. It’s also heavy on the beans, kind of like a chicken chili – I really enjoyed it. In fact, I enjoyed it so much so that I set out to recreate the soup at home, especially since I’m trying to add more fiber rich foods to my diet.

I didn’t have much luck finding a copycat recipe online so I created my own version and was really happy with the results.  I purchased a small bowl from Chick-fil-A to do a side-by-side taste test after my version was finished. My husband also tried both versions and was very complimentary.

Although they tasted quite similar, the homemade soup was much more flavorful and had a much “fresher” taste compared to the fast food version. I suppose that shouldn’t be surprising.

This soup is comfort food that’s actually healthy. Yay! Now, that’s definitely a good thing!

Although I opted to eat the soup plain, it would be even better topped with shredded cheese, sour cream, cilantro, and/or tortilla strips.

4.4 from 7 reviews
chicken tortilla soup
 
Prep time
Cook time
Total time
 
Healthy, easy soup recipe based on the popular soup from Chick Fila
Author:
Serves: 4 to 6
Ingredients
  • White beans (Northern or Navy), 32 ounces (2 cans), drained and rinsed
  • Black beans, 1 cup (about ½ can) drained and rinsed
  • Corn, 1 cup (about ½ can)
  • Green chili peppers, diced (1 small 4.5 ounce can)
  • Chicken broth, 3 to 4 cups
  • Red bell pepper, ½ large, finely diced
  • Celery, 1 medium stick, finely diced
  • Onion, 1 medium, finely diced
  • Garlic, 2 cloves finely minced (or 2 teaspoons garlic powder)
  • Canola oil, 2 tablespoons
  • Sour cream, 4 tablespoons
  • Corn flour (Masa - see photo), 4 tablespoons
  • Salt, 1 teaspoon or to taste
  • Chili powder, 2 tablespoons
  • Cumin, 1 tablespoon
  • Fresh lemon juice, 2 tablespoons
  • Chicken, 2 small breasts, cooked and shredded
  • Tortilla chips, optional to serve
Instructions
  1. In a large dutch oven, heat canola oil over medium high heat and add onion, celery and garlic and heat until fragrant, about 1 to 2 minutes
  2. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the pot and cook for 10 minutes, stirring occasionally
  3. Add sour cream and continue heating for 1 minute
  4. Add corn flour, salt, chili powder, cumin, and lemon juice and continue heating for 15 minutes
  5. Check seasonings, adding more if needed.
  6. Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes
  7. Serve with tortilla strips/chips (optional)

Comments

  1. Lexi says

    New favorite homemade soup!! Made this soup on Friday and it was exactly like Chick-fil-a’s version!!! I substituted the corn flour with crushed Tostitos tortilla chips and It seemed to make up for it! I couldn’t find the corn flour anywhere!!

    I drained my beans before adding them… did you drain yours? or did you just add the whole can? I added more broth to thin it out a little once it was done.

    • Marie says

      So glad you liked it! I love this soup too. Next time, try looking in the ethnic aisle of your grocery store? It’s usually labeled “Masa” flour over here but it sounds like you used a good substitute!

      Yup -I always drain my beans. I should clarify that in the instructions…

  2. Ginny says

    OMG, this is the best soup or chicken chili ever. I have made it three times now and it just gets better and better. Don’t be afraid to try, it’s quick and easy and tastes better than the one they sell at Chick-Fil-A!! Cheaper too.

  3. Megan says

    I love the soup from chick fil and have been wary about trying a copycat of the original recipe. This absolutely did not disappoint – tastes just like the original worth a fresher kick, and the fact that I made it myself makes it taste even better! Thank you so much!
    Note to people who can’t find or don’t have masa – I smashed plain tortilla chips in a cereal bowl with the bottom of a shot glass until it looked like 6 tbsp of panko, mixed in 2 tbsp flour, and got my 4 tbsp (and some extra for thickening later). Mix it in slowly or it will clump up, but it did the job and added the intended flavor (much better than using regular flour).

  4. Christi says

    My family walked in when I was making this and could smell the aroma from the front door. They stayed at the kitchen counter until it was dished out. I made a double recipe so we could have some to share and freeze. It never made it. They ate the rest for breakfast the next morning. :) It smells and tastes so wonderful!

  5. Heather S says

    I look forward to the Chick fil A tortilla soup every winter. This year, I couldn’t wait so I started looking for recipes. I will say that this tastes 100% just like Chick fil A’s soup but fresher like others said. It will be a staple in our household. My husband and I gobbled up the entire pot in two days. It was THAT good. Our local Chick fil A just brought back their soup for the winter. I got a cup yesterday. It was delicious but not as good as this recipe. You won’t be disappointed!

  6. Vicki says

    Thanks for an awesome recipe!! Making it for the 2nd time today! I actually make it in my crockpot :) way better than Chic fil A! Cold here in Delaware!

  7. Jax says

    Do you think this could work in a crock pot? If so, what changes do you think should be made to accommodate the longer cooking time and lower heat? I have a pot luck at work next week and would love to try this. Thanks.

    • Marie says

      Good question…I wish I could answer but I’m just not sure. On one hand, I don’t think extended cooking could hurt since it’s mostly beans, and I don’t believe they are easily overcooked but, the specific settings and cooking time would depend on the power of of your slow cooker.

  8. stephanie says

    Wonderful! Everyone in our house loved it and they all thought it was better than the CFA version because it isn’t as spicy. The only change I made was using Realemon because I didn’t have the lemon I thought I had. Making a double batch today to share with family.

  9. Valerie says

    It may be 80 degrees in NC but I have a pot of Chicken Tortilla Soup on the stove. My whole family loves this recipe! Thank you so much for sharing it.

  10. Denise says

    Thanks so much for this recipe. Read it wrong and only bought one can of Norther beans, so I had to use cannelinni beans that I already had as well. Don’t think any bean swap (in a pinch) would mess this up. Other than that unintentional tweak, I didn’t change a thing…whole family loved it. Passing it onto friends!

  11. Carolyn says

    Love this soup! Making it tonight for our church Halloween party. The only thing is I don’t know where to get tortilla strips. My next stop will be at a specialty store. Thanks for sharing this! Carolyn

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