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.
chicken tortilla soup
Ingredients
- 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
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)
Rita says
February 22, 2019 at 5:01 pmGreat recipe. Very easy to make and taste wonderful
Rita says
February 22, 2019 at 5:00 pmGreat recipe! It is very easy to make and taste wonderful.
Michelle says
January 23, 2019 at 12:31 pmThe soup is amazing, my husband loved it with no complaints. My question is, I felt it was a little gritty/ chalky like the dry spices/corn flour didn’t mix well, what could I be doing wrong? I hope my description of what I am tasting makes sense.
Marie says
January 23, 2019 at 12:53 pmYes, it could be because the cornmeal (ie, masa) was coarse grind, next time maybe try a finer ground cornmeal. I find that the texture gets better over time (a few hours to overnight)
cmartcookie says
February 4, 2019 at 10:48 amI’ve learned from other recipes that you can mix plain tortilla chips into the soup. Not sure why you couldn’t even use plain tortillas (not chips). As they dissolve, it thickens the soup. I’m getting ready to try this recipe, so think I will try that.
Antoinette says
January 5, 2019 at 9:05 pmI have everything that I need except the Mass. Is there a substitution or what happens if I leave it out?
Marie says
January 7, 2019 at 12:29 amI would say maybe use cornmeal in its place? I think a reader used cornchips…the corn flour (masa) thickens it up so I wouldn’t skip it.
Em says
December 18, 2018 at 4:23 pmI put the oil and chili powder and 1/2c broth in instant pot and cooked for 16 min on manual. Removed and proceeded with the steps she has listed. For second step I cooked on manual 30 minutes, it might not have needed that long but I had a double batch going. Then I did the rest of the soup just using simmer. I’m not an IP expert so there might be a better way to do it. I just really wanted to infuse the flavor into that chicken breast and it did.
Em says
December 18, 2018 at 4:18 pmMade this for my Bible study group and it was a huge hit! Made exactly according to recipe. I’ve had other CTS recipes that were good but this one is AMAZING!
I made it in my instant pot doing the steps as close as I could to the recipe directions. Perfect!
Molly says
December 7, 2018 at 7:32 pmThis looks great! Could anyone provide instant pot or slow cooker instructions?
Cathy says
November 18, 2018 at 2:38 pmI thought this was good, but not the same as CFA – not as creamy and definitely not as spicy.
But, the best of the copy cat recipes available.
I will keep the recipe & make again, but will still need to visit CFA for the real thing!
Janet says
November 1, 2018 at 5:18 pmI usually do not write reviews of recipes I try because I change the ingredients to our tastes. But i made this as written with the exception of all the chili powder. I just used a little less than two teaspoons. This soup is awesome! I think it is actually better than chick filet soup.thank you for posting this. Now I don’t have to go spend five dollars for a bowl of my favorite soup! Can’t wait to try some of your other recipes. Even my husband who does not like soup, ate a whole bowl.
Marie says
November 5, 2018 at 8:17 amThat’s great! I love a good soup too! And I always change recipes too so I know what you mean…although I don’t for baked goods.
Tammy says
April 4, 2018 at 6:48 pmMost excellent recipe.
Thank you!
Anna says
January 23, 2018 at 11:44 amI LOVE this soup!! Pretty darn close to Chick-fil-a’s. This recipe is definitely a keeper
Jacque says
January 18, 2018 at 10:34 pmWe had a CFA open near us in Dec. and I tried their Tortilla Soup and I was in love. I stop there every week at least once a week to have this soup. So I decided I have to make it. Went online and found several recipes and yours seems like the closest to the real thing and after reading the reviews, I will definitely be using your recipe.
Kristee says
January 1, 2018 at 4:11 pmMade this the other day and it was delicious! Followed recipe with just a little extra spice. Will definitely be making again, thanks for a great recipe!
Marie says
January 2, 2018 at 8:47 pmThanks, Kristee! We have been having cold weather – perfect time for this soup.