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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!

Dark green bowl of chick fila copycat tortilla soup with tortilla strips, lime, and sour cream.

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!

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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!

Ingredients measured out and ready to make the chicken tortilla soup.
Ingredients for Chick Fil A Tortilla Soup (Copycat).

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]).

Adding onion, celery and garlic to a large pot.

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

Sauteeing the celery, garlic, and onions in a large pot with a wooden spoon,

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

Five ingredients in the pot: black beans, corn, white beans, green chilis and red pepper dice.

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

Adding chicken broth to the beans, peppers and corn.

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

Adding sour cream to the soup.

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

Adding corn flour, spices, and lemon to the pot of soup.

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

Adding chicken into the bean and corn soup mixture.

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

Post of chicken tortilla soup with chicken and beans.

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.

Big pot of chicken tortilla soup with spoon and lime slices garnish.

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📖 Recipe

A bowl of chicken tortilla soup with sour cream, lime, jalapeno slices and lime.

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
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 471 kcal

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)

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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Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you!

80 Comments

  1. 1 star
    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

    Reply

  3. 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!

    Reply

  4. 5 stars
    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.

    Reply

  5. 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.

    Reply

  6. 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.

    Reply

    1. 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.

      Reply

  7. 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!

    Reply

  8. 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!

    Reply

    1. 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!

      Reply

  9. 5 stars
    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!

    Reply

  10. 5 stars
    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).

    Reply

  12. 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.

    Reply

  13. 5 stars
    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.

    Reply

    1. 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…

      Reply

  14. Man, I love this soup sooo much! I wish it wasn’t limited time only! Thanks for the recipe. 🙂

    Reply

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