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!
Why This Recipe?
- Made with easy-to-find ingredients and simple to prepare (especially with rotisserie chicken) – perfect for busy weeknights or meal prep
- Super versatile – can be made in either slow cooker or stovetop, easily doubled for crowds, and leftovers freeze beautifully
- Better than Chick-fil-A’s version since you can control the seasoning and spice level, plus it’s more budget-friendly than eating out
- A crowd-pleasing comfort food that’s creamy but not too heavy, with the perfect balance of chicken, beans, vegetables and just enough kick
Ingredient Notes
- Beans & Corn: Recipe uses a unique 2:1 ratio of white to black beans (2 cans white, ½ can black) plus ½ can corn for perfect texture balance.
- Chicken: Just 2 small chicken breasts needed – rotisserie chicken works great as a time-saver. The focus is more on the beans and veggies than being overly meat-heavy.
- Thickening Base: Masa (corn flour) and sour cream create that signature creamy texture – don’t substitute regular flour as masa adds authentic flavor.
- Vegetables: Fresh diced red bell pepper adds color, while the classic mix of celery, onion, and garlic creates the flavor foundation. One small can of green chiles brings mild heat.
- Seasoning: The combination of chili powder, cumin, and fresh lemon juice creates that characteristic flavor profile. Start with suggested amounts of salt and adjust to taste.
- Broth: Recipe calls for 3-4 cups, allowing you to adjust for desired thickness.
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
♥️ Loved this recipe? I’d be thrilled if you’d rate it ⭐️ and share your experience in the comments below! Your ratings and comments help other readers discover this recipe and keep this blog going. Did you add any special tweaks? Our community of home cooks would love to hear about it! ♥️
📖 Recipe
Creamy Chicken Tortilla Soup (Chick-Fila Copycat)
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 (rotisserie works too)
To Serve
- Tortilla chips optional
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.
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
the salad isle, near the croutons
By far the best soup I have made. Everyone loved it and tasted better than the chickfila version.
I’m glad to hear it! Enjoy:)
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!
thanks, Denise! Glad you liked it. I always swap beans too – good point!
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.
LOL, Valerie – I love soup in all kinds of weather too. I was just thinking the same although it’s not too hot here yet.
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.
Double batch is a good idea:)
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.
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.
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!
Good idea! I’ll have to make a batch this week and try the crockpot. Cold here too!
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!
Thanks so much Heather! I hope you’re keeping warm with that soup – it’s in the single digits here today in the Philadelphia area..Brrrr!
I had a cup for lunch! I’m in the same cold boat here in Maryland! Brrr is right!
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!
LOL – that’s great!
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).
Hi Megan – thanks for sharing the tip on using tortilla chips in place of masa (corn) flour:)
Yes, and many of my co-workers too! Thank you so much for your posting!
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.
So glad you enjoyed it! I haven’t made it yet this year but will be soon
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.
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…
Man, I love this soup sooo much! I wish it wasn’t limited time only! Thanks for the recipe. 🙂
Glad you like it! I do too:)
This looks great! I had wanted to try this, but there no Chick-fil-a’s near us and I didn’t realize they served it until after I had ordered on vacation.
Enjoy! Thanks for stopping by:)
Chick fil a’s Tortilla Soup is AMAZING! This is close.