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
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)
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.
This is my favorite copycat recipe. All of the others I have tried have been a pinterest fail, but this one is my favorite thing that I cook ever! My husband even likes it and he doesn’t eat soup!
You hit it out of the park with this recipe! Perfection! We have a Chick fil A here and this taste the same! Thank you for helping me look good in the kitchen.
I, too, am a fan of Chick fil A Tortilla Soup, and look for it every fall, and am disappointed when its gone in the spring ! This recipe is an excellent replica of it. Thanks for sharing !
I love CFA’s chicken tortilla soup and I plan to try this recipe soon! I was wondering why lemon juice instead of lime? Have you ever made it with lime juice? Sorry to question – it’s just that southwestern recipes usually call for the lime. Thoughts appreciated! Thanks!
Hi Rayna – I think lime would be work well, but given the small amount I’m not sure that there’d be a big difference. I used lemon because I usually have them on hand but if you have limes, I’d say go for it!
That makes sense! Thanks so much for responding to my question!
This was so easy to put together and tastes better than Chick Fil A’s version! Thank you!!!
I just made this recipe. Thank you so much for sharing…it is absolutely delicious…and better that the CFA version. Yum!!!
Wow. This recipe is amazing. I cooked 4 frozen chicken breasts in 1 c. chicken broth and 2 T. chili powder for 6 hours in the Crock Pot, then cut it up and added it to your recipe. The only thing I changed was adding HOT green chili peppers. Love this recipe!!
Ooooh! I think I’d like the addition of hot green chili peppers too! Great tip
This recipe is so good! My family kept wanting more! I love that I can now have my favorite chicken tortilla soup right at home. It’s delicious
My husband made this last week and everyone loved it so much I made it again this evening. I also agree with the other ladies, I think this is way better than CFA’s. My boys that don’t like soup even at 2 bowls. Thanks for sharing.
Made this tonight with a vegetarian twist…used vegetable broth and didn’t add chicken. It is fantastic! Will also make with chicken… really great interpretation! Even better!
Do you know the total nutrition per serving and what is the serving size?
Unfortunately I stopped trying to calculate nutrition because you are often required to input certain brands of ingredients (which can make a big difference) and I didn’t want to provide any misleading information) See this link to copy and paste ingredients: http://caloriecount.about.com/cc/recipe_analysis.php
Tara- when you make it in the crock pot do you add the sour cream last? And what about the masa? I was going to try the crock pot next time also
My sister made this soup last year and raved about it. I have had the chick fil a soup once this season and just want it ALL the time! So I made your recipe tonight!!! Oh my word!!! I LOVED it, my kids ate it, and my husband loved it!! Thank you!
Small note- I doubled my recipe (bc I wanted to freeze some and have leftovers) so I added more broth also to keep it soupy!
glad you liked it! I’m going to double mine next time – great idea!
How do you freeze yours?
I would just place it in a food grade quart container. Something like this: http://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6/ref=lp_13880481_1_20?s=kitchen&ie=UTF8&qid=1417225702&sr=1-20
This is by far the BEST chicken tortilla soup recipe out there. I absolutely love CFA’s chicken tortilla soup and was looking for a copy cat recipe because I was finding myself stopping there everyday to get some. I made this and my family was in heaven. My husband and a bunch of his guy friends do a guys camping trip every year and this soup was requested. I made two huge crock pots of the soup and it was GONE the first night! (There is 30+ guys or so who go on the trip). Every time I make this I do it in the crock pot. Slow cook it all day and the flavors really come together. My husband likes to top his with a little shredded cheddar cheese and a dollop of sour cream. Then he dips tortilla chips in it. AMAZING!!! Thank you for this recipe, it’s become a staple in our home!
What a nice complement! Glad u all like it..I’m gonna try the crockpot good thinking!
For some reason it only gave 1 star. It should have been 5+ stars!