Creamy Chicken Tortilla Soup (Chick-Fil-A Copycat)

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This Creamy Chicken Tortilla Soup (Chick-Fila) copycat recipe has been a staple in my kitchen for over 10 years, and I’m convinced it’s better than the restaurant version. This cozy bowl of comfort brings together tender shredded chicken (rotisserie works perfectly!), white and black beans, and a blend of vegetables in a velvety, perfectly spiced broth with just enough tang and a gentle kick of heat. Make it on your stovetop when you’re in the mood to stir and simmer, or let your slow cooker do all the work – both methods deliver incredible results.

It’s one of those recipes that just works, time and time again. Trust me, this might just become your new favorite comfort food!

While you’re here, don’t forget to check out my other homemade soup recipes – I’ve got a growing collection of favorites that we make time and time again.

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!

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.

Tips & Techniques

Here are the comprehensive tips and techniques for the perfect Chick-fil-A copycat tortilla soup:

Prep & Cooking

• Dice all vegetables finely (onion, celery, red pepper) for even cooking and better texture
• Bloom the chili powder and cumin in oil with the vegetables to develop deeper flavors – this is optional. My recipe doesn’t call for this, but feel free to adjust.
• Consider creating a smooth masa paste with warm broth before adding to prevent lumps – I’ve never had problems with lumps but if you have consider this tip.
• Start with 3 cups broth, adding more as needed – it will thicken as it cooks
• Drain and rinse beans well for a soup that is not murky

The Perfect Finish

• Taste and adjust seasonings before serving – you might want more salt, spices, or hot sauce
• Let it rest! Flavors develop beautifully overnight, making it perfect for meal prep
• Top with fresh garnishes like: chopped cilantro, diced avocado, shredded cheese, sour cream hot sauce, fresh lime squeeze

Ingredient Tips

• Use rotisserie chicken for convenience or cook your own chicken breasts
• Homemade chicken broth adds amazing depth if you have time, but low-sodium store-bought works well too
• The masa (corn flour) is essential for authentic flavor – don’t substitute regular flour

If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

📖 Recipe

Creamy Chicken Tortilla Soup (Chick-Fila Copycat)

The BEST Creamy Chicken Tortilla Soup copycat recipe can be made in your slow cooker or stovetop, featuring tender shredded chicken (use rotisserie for ease!), two types of beans, and vegetables in a velvety base – even better than the original!

4.83 from 41 votes

Author: Marie

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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 (rotisserie works too)

To Serve

• ▢ Tortilla chips optional

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Instructions

 

Stovetop Method

• 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)

Slow Cook or CrockPot Method

• Heat canola oil in a skillet over medium-high heat. Sauté onions, celery, and garlic until fragrant, 1-2 minutes.
• Transfer the sautéed mixture to the slow cooker. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the slow cooker. Stir well.
• Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. In the last 30 minutes of cooking, stir in sour cream, corn flour, salt, chili powder, cumin, and lemon juice.
• Check and adjust seasonings if necessary. Add shredded chicken and continue cooking until heated through, about 15 minutes. Serve with tortilla strips/chips if desired.

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 an 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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