Chick Fil A Tortilla Soup (Copycat)

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This copycat Chick-fil-A Chicken Tortilla Soup (a white chicken chili in my book) is a must-try and has been on my dinner rotation for at least 10 years! It’s even better than the real deal, so hearty, tasty, and satisfying.

Imagine tender shredded chicken breast with white and black beans, all folded in a slightly tangy flavorful velvety soup base with a mix of veggies for that perfect balance and just a bit of spicy kick. It’s a comforting bowl of happiness!

Serve this soup with some homemade guacamole and chips or a simple cucumber salad and call it dinner. And if you want even more beans, try my favorite black bean and corn salad – sooo good!

Why This Recipe?

Why give this chicken tortilla soup recipe a try?

First and foremost, I’m convinced this is the best recipe for Copycat Chick-fil-A A Tortilla soup available – yes, it’s THAT good. I’ve been making this for over TEN years and haven’t changed a single thing!

Easy to Make: This recipe is super simple and won’t require hours in the kitchen. You’ll have a delicious meal ready in no time.

One-Pot Meal: Hate doing dishes? You’re in luck! This soup is a one-pot wonder, which means less cleanup and more time to enjoy your meal.

Crowd Pleaser: Whether you’re cooking for family, friends, or yourself, this soup is a hit with everyone. It’s packed with flavors that satisfy a variety of taste preferences.

Warm and Comforting: Picture a bowl of this soup on a chilly day. It’s like a warm hug for your taste buds and a cozy way to unwind after a long day.

Ingredient Notes

Most ingredients can be easily kept on hand in the pantry or the freezer in the case of the chicken. Using premade chicken makes this even easier, and you can always use a rotisserie chicken for even more convenience.

I love to make a big batch of this and eat the leftovers all week!

See recipe card for quantities.

Instructions: Step by Step

You can make this on the stove top or using a crockpot or Instant Pot (see recipe card below for full details on how [in Notes section]).

Step 1: Heat canola oil over medium-high heat and add onion, celery, and garlic.

Step 2: Heat until fragrant, about 1 to 2 minutes.

Step 3: Add white beans, black beans, corn, green chilis, and red bell pepper.

Step 4: Pour in the chicken broth and cook for 10 minutes.

Step 5: Add the sour cream and continue heating for 1 minute.

Step 6: Add corn flour, salt, chili powder, cumin, and lemon juice and continue heating for 15 minutes.

Step 7: Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes.

Step 8: Check seasoning, adding more if needed.

Our Top Tips

Fresh Garnishes: Enhance the soup with fresh garnishes like chopped cilantro, diced avocado, shredded cheese, sour cream, hot sauce, and a squeeze of lime. These additions brighten up the flavors.

Homemade Chicken Broth: If you have the luxury of time and you love to cook, consider using homemade chicken broth for the best flavor. It adds depth and richness to the soup. If using store-bought, choose a low-sodium option and taste before adding extra salt.

Use High-Quality Chicken: Start with good-quality chicken, preferably boneless, skinless chicken breasts or thighs. You can roast, grill, or simmer them until cooked through, then shred the meat for the soup.

Adjust Seasoning: Taste the soup before serving and adjust the seasonings as needed. You might want to add more salt, spices, or a dash of hot sauce to suit your palate.

More Soup Recipes

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📖 Recipe

Chick Fil A Tortilla Soup (Copycat)

This copycat Chick-fil-A Chicken Tortilla Soup is a must-try and has been on my dinner rotation for at least ten years! It's even better than the real deal, hearty and satisfying. Imagine tender shredded chicken breast and white and black beans, all folded in a creamy soup base with a mix of veggies for that perfect balance and a spicy kick. It's a comforting bowl of happiness!

4.83 from 41 votes

Author: Marie

Print Pin Recipe Save Saved!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 471 kcal

Ingredients

 

0.51x1.5x2x3x

• ▢ 32 ounces White beans (Northern or Navy), (2 cans), drained and rinsed
• ▢ 1 cup Black beans (about 1/2 can) drained and rinsed
• ▢ 1 cup Corn (about 1/2 can)
• ▢ 4.5 ounces Green chili peppers diced (1 small can)
• ▢ 3 cups Chicken broth up to 4 cups
• ▢ 1/2 large Red bell pepper finely diced
• ▢ 1 medium Celery stick finely diced
• ▢ 1 medium Onion , 1 medium, finely diced
• ▢ 2 cloves Garlic finely minced (or 2 teaspoons garlic powder)
• ▢ 2 tbsp Canola oil
• ▢ 4 tbsp Sour cream
• ▢ 4 tbsp Corn flour (Masa – see photo), 4 tablespoons
• ▢ 1 tsp Salt or to taste
• ▢ 2 tbsp Chili powder
• ▢ 1 tbsp Cumin
• ▢ 2 tbsp Fresh lemon juice
• ▢ 2 small Chicken breasts cooked and shredded
• ▢ Tortilla chips , optional to serve

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Instructions

 

• 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
• Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the pot and cook for 10 minutes, stirring occasionally
• Add sour cream and continue heating for 1 minute
• Add corn flour, salt, chili powder, cumin, and lemon juice and continue heating for 15 minutes
• Check seasonings, adding more if needed.
• Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes
• Serve with tortilla strips/chips (optional)

Notes

This soup does not freeze well (if gets very gritty when defrosted); if you’d like to freeze, leave out the corn flour and add it when you rewarm the soup.

To adapt this recipe for a slow cooker (crockpot) or an Instant Pot:

Slow Cooker (Crockpot):

1. Heat canola oil in a skillet over medium-high heat. Sauté onions, celery, and garlic until fragrant, 1-2 minutes.

2. Transfer the sautéed mixture to the slow cooker.

3. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the slow cooker. Stir well.

4. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

5. In the last 30 minutes of cooking, stir in sour cream, corn flour, salt, chili powder, cumin, and lemon juice.

6. Check and adjust seasonings if necessary.

7. Add shredded chicken and continue cooking until heated through, about 15 minutes.

8. Serve with tortilla strips/chips if desired.

Instant Pot:

1. Set your Instant Pot to the “Sauté” function. Heat canola oil and sauté onions, celery, and garlic until fragrant, 1-2 minutes.

2. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the Instant Pot. Stir well.

3. Cancel the “Sauté” function and close the Instant Pot lid. Set it to “Manual” or “Pressure Cook” mode on high pressure for 5 minutes.

4. After the cooking time is complete, perform a quick release.

5. Stir in sour cream, corn flour, salt, chili powder, cumin, and lemon juice.

6. Set the Instant Pot to “Sauté” again and cook for 5 minutes, stirring occasionally to thicken the soup.

7. Check and adjust seasonings if necessary.

8. Add shredded chicken and continue cooking until heated, about 2 more minutes.

9. Serve with tortilla strips/chips if desired.

Nutrition

Calories: 471kcalCarbohydrates: 62gProtein: 36gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 1053mgPotassium: 1551mgFiber: 15gSugar: 4gVitamin A: 1406IUVitamin C: 39mgCalcium: 198mgIron: 8mg

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