Home » Recipes » Main Meal » Creamy Chicken Tortilla Soup (Chick-Fil-A Copycat)

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

 
4.83 from 41 votes
ByMarie On Updated on Main Meal, Soups and Stews

This post may contain affiliate links. For more information, please see our disclosure policy.

Jump to Recipe

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.

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!

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!

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.

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

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

📖 Recipe

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

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
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 (rotisserie works too)

To Serve

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
Help Us Grow!Your ratings are essential to keep our small business visible. If you loved this recipe, please take a moment to comment and rate this recipe. We really appreciate your support!

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. Made it according to the directions. It was great and I dare say it was slightly better than CFA’s. Thanks for sharing.

    Reply

  2. 5 stars
    I think this recipe gets as close as you can get to the CFA recipe. It’s hearty and delicious! I would definitely recommend. I also tweaked the recipe a bit by adding the masa in the beginning with the onions to kind of make a roux and slowly added the broth. And I added cilantro.

    Reply

  5. 5 stars
    The 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.

    Reply

    1. Yes, 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)

      Reply

    2. I’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.

      Reply

  6. 5 stars
    I have everything that I need except the Mass. Is there a substitution or what happens if I leave it out?

    Reply

    1. I 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.

      Reply

  7. 5 stars
    I 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.

    Reply

  8. 5 stars
    Made 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!

    Reply

  10. 4 stars
    I 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!

    Reply

  11. I 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.

    Reply

  14. 5 stars
    We 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.

    Reply

  15. 5 stars
    Made 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!

    Reply
4.83 from 41 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating