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!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 471kcal
- 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
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)
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.
Calories: 471kcal | Carbohydrates: 62g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1053mg | Potassium: 1551mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1406IU | Vitamin C: 39mg | Calcium: 198mg | Iron: 8mg