Chick-fil-A’s Chicken Tortilla Soup Recipe

Natalie

The founder of Cookleez

Ah, the siren song of Chick-fil-A’s Chicken Tortilla Soup! As soon as the leaves start to turn and there’s a crispness in the air, my cravings kick in. For years, making a special trip to Chick-fil-A for this seasonal delight was a ritual. But living a bit further from the golden arches now, and with a family that adores this soup as much as I do (maybe even more!), I knew I had to crack the code at home. Let me tell you, this Copycat Chick-fil-A Chicken Tortilla Soup recipe by Jane Sweeney isn’t just a substitute; it’s a revelation. The first time I made it, the aroma alone had my kids peeking into the kitchen every five minutes. When we finally sat down to eat, bowls brimming with this rich, flavorful soup, topped with all our favorite fixings, the consensus was unanimous: “Mom, this is even better!” The blend of spices is spot-on, the creaminess from the pureed beans is genius, and the tender chicken, beans, and corn make every spoonful a comforting, satisfying experience. Plus, the ability to tweak the spice, add extra veggies, or load up on toppings without an extra charge? Priceless. This recipe has officially become a fall and winter staple in our household, and I have a feeling it will in yours too.

Ingredients

To recreate this beloved soup in your own kitchen, you’ll need a combination of pantry staples and fresh components. The magic lies in how these simple ingredients come together to create layers of flavor.

For the Chicken Tortilla Soup:

2 (15-oz.) cans white beans, divided: One can will be pureed to create a creamy base, while the other adds texture. Cannellini or Great Northern beans work perfectly.
2 Tbsp. neutral oil: Such as canola, vegetable, or light olive oil, for sautéing.
1 medium yellow onion, finely chopped: Forms the aromatic foundation of the soup.
Kosher salt: For seasoning throughout the cooking process.
Freshly ground black pepper: Adds a touch of warmth.
3 cloves garlic, finely chopped: Another essential aromatic that deepens the flavor.
1 Tbsp. ground cumin: Provides a warm, earthy, and slightly citrusy note.
1 Tbsp. smoked paprika: Lends a beautiful color and a deep, smoky flavor that’s key to the Chick-fil-A taste.
1 tsp. (or more) chipotle chili powder: This is where you can control the heat. Chipotle offers a smoky spice. Start with one teaspoon and adjust to your preference.
1 (15-oz.) can fire-roasted diced tomatoes with green chiles: These add a lovely smokiness, slight acidity, and a mild kick. Brands like Rotel are perfect here.
1 (15-oz.) can black beans, drained, unrinsed: Adds further substance, color, and earthy flavor. Not rinsing them helps to slightly thicken the soup.
4 cups low-sodium chicken broth: The liquid base of your soup. Using low-sodium allows you to control the overall saltiness.
2 Tbsp. masa harina: This fine corn flour is a traditional thickener in Mexican cuisine and contributes an authentic corn flavor.
4 cups shredded cooked chicken (from about 1 rotisserie chicken): A store-bought rotisserie chicken is a fantastic time-saver and adds delicious flavor. You can also use leftover cooked chicken or poach your own.
1 cup frozen corn kernels: For sweetness and texture. No need to thaw them beforehand.
1/4 cup full-fat sour cream: Stirred in at the end for extra creaminess and a tangy finish.
3 Tbsp. fresh lime juice: Brightens all the flavors and adds a necessary zest.

For the Tortilla Strips & Assembly:

4 (5″) corn tortillas, sliced into 1/2″ strips: The quintessential crunchy topping.
1 Tbsp. (or more) neutral oil: For crisping up the tortilla strips.
Kosher salt: To season the tortilla strips.
Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional but highly recommended!): These are the classic garnishes that elevate the soup from great to spectacular.

Instructions

Follow these steps carefully to achieve a soup that rivals, if not surpasses, the original. The process involves building layers of flavor, so don’t rush the initial sautéing steps!

Crafting the Chicken Tortilla Soup:

Step 1: Create the Creamy Bean Base
In a blender or food processor, combine one entire 15-ounce can of white beans (including the liquid from the can) and blend until completely smooth and creamy. If you don’t have a blender, you can achieve a similar result by placing the beans and their liquid in a medium bowl and mashing them thoroughly with a potato masher or the back of a large spoon until a smooth paste forms. Set this pureed bean mixture aside. This technique is key to the soup’s signature creamy texture without relying heavily on dairy.

Step 2: Build the Flavor Foundation
Place a large Dutch oven or a heavy-bottomed pot over medium heat. Add the 2 tablespoons of neutral oil. Once the oil is shimmering, add the finely chopped yellow onion. Cook, stirring frequently, until the onion has softened and become translucent, which should take about 7 minutes. Season the onions generously with kosher salt and freshly ground black pepper.
Next, add the finely chopped garlic, ground cumin, smoked paprika, and chipotle chili powder to the pot. Cook, stirring constantly, for about 2 minutes, or until the spices are incredibly fragrant. This step toasts the spices, deepening their flavor. If you prefer a spicier soup, feel free to add a little more chipotle chili powder at this stage.
Now, add the can of fire-roasted diced tomatoes with green chiles (undrained) to the pot. Cook, stirring occasionally, for about 5 minutes. This allows the tomatoes to break down slightly and their flavor to concentrate. Season again with a bit more salt and pepper.
Finally, stir in the reserved pureed white bean mixture, the drained (but unrinsed) can of black beans, the 4 cups of low-sodium chicken broth, and the remaining can of white beans (undrained, with their liquid). Stir everything well to combine. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Allow the soup to simmer gently, stirring occasionally, for about 20 minutes. This simmering time is crucial for the flavors to meld together and for the soup to thicken slightly.

Step 3: Thicken and Finish the Soup
In a small bowl, whisk together the 2 tablespoons of masa harina with 2 tablespoons of water until a smooth slurry forms, ensuring there are no lumps. Stir this masa harina slurry into the simmering soup. This will help to thicken the soup further and add an authentic corn flavor.
Add the 4 cups of shredded cooked chicken and the 1 cup of frozen corn kernels to the pot. Continue to cook, stirring occasionally, for about 10 minutes, or until the chicken and corn are heated through and the soup has reached your desired consistency.
Remove the pot from the heat. Stir in the 1/4 cup of full-fat sour cream and the 3 tablespoons of fresh lime juice. Taste the soup and season with additional salt and pepper if needed. The sour cream adds richness and a pleasant tang, while the lime juice brightens all the savory notes.

Preparing the Crispy Tortilla Strips & Assembling the Bowls:

Step 1: Prep the Tortillas
Preheat your oven to 400°F (200°C). While the soup is simmering or as it finishes, prepare your tortilla strips. In a small bowl, toss the tortilla strips with 1 tablespoon of neutral oil. If the strips don’t seem evenly coated, add a touch more oil. Season them lightly with kosher salt. Spread the oiled tortilla strips in a single layer on a baking sheet.

Step 2: Bake the Tortilla Strips
Bake the tortilla strips in the preheated oven for 8 to 10 minutes. It’s important to check them around the 7-minute mark, as they can go from perfectly crispy to burnt quite quickly. They are ready when they are golden brown and crispy.

Step 3: Serve and Garnish
Ladle the hot, fragrant chicken tortilla soup into individual bowls. Now for the best part – the toppings! Generously top each bowl with the freshly baked crispy tortilla strips. Add chopped fresh cilantro, diced avocado, and shredded cheddar cheese if you’re using them. Serve immediately with extra lime wedges on the side for those who like an additional squeeze of citrus.

Nutrition Facts (Servings and calories per serving)

This recipe is designed to be satisfying and hearty.

Yields: 6 – 8 servings
Calories per Serving (approximate): 596 calories

Please note that nutritional information is an estimate and can vary depending on the specific brands of ingredients used, any modifications made, and the exact serving size. This calorie count generally reflects a generous portion packed with protein from the chicken and beans, carbohydrates from the beans, corn, and tortillas, and healthy fats from avocado (if used) and oil.

Preparation Time

Understanding the time commitment helps in planning your meal.

Prep Time: Approximately 30 minutes. This includes chopping the onion and garlic, measuring spices, shredding the chicken (if not using pre-shredded), and preparing the tortilla strips.
Total Time: Approximately 1 hour and 10 minutes. This encompasses the prep time plus the cooking time for the soup and baking time for the tortilla strips.

This timing makes it a feasible option for a weeknight dinner if you multitask, or a wonderful, relaxed cooking project for the weekend.

How to Serve

Serving this Copycat Chick-fil-A Chicken Tortilla Soup is all about the toppings and presentation! Here’s how to make each bowl a masterpiece:

The Base: Ladle a generous portion of the hot soup into deep, wide bowls. This gives you plenty of surface area for toppings.
Crunch Factor (Essential!):
- Crispy Tortilla Strips: These are non-negotiable! Pile them high. The contrast between the creamy soup and the crunchy strips is divine.
Creamy & Cooling Elements:
- Diced Avocado: Adds a rich, buttery creaminess and healthy fats.
- Sour Cream or Greek Yogurt: A dollop on top (in addition to what’s stirred in) adds extra tang and coolness. You can also offer a drizzle of Mexican crema.
Fresh & Zesty Touches:
- Chopped Fresh Cilantro: Provides a burst of fresh, herbaceous flavor.
- Lime Wedges: Always serve with extra lime wedges on the side. A fresh squeeze brightens everything up.
- Diced Red Onion or Green Onion: For a sharper, fresh bite.
Cheesy Goodness:
- Shredded Cheddar Cheese: Melts beautifully into the hot soup. Monterey Jack, Colby Jack, or a Mexican blend would also be delicious.
- Cotija Cheese: For a saltier, more authentic Mexican flair.
A Little Heat (Optional):
- Sliced Jalapeños (fresh or pickled): For those who like an extra kick.
- A dash of your favorite hot sauce: Customize the spice level per bowl.
Serving Suggestions:
- Family Style: Set up a “toppings bar” so everyone can customize their own bowl. This is especially fun for kids!
- Alongside: Consider serving with a side of warm cornbread or a simple green salad for a more complete meal.
- Presentation: A sprinkle of extra chipotle chili powder or smoked paprika on top of the finished bowl can add a touch of color.

Additional Tips

To make your soup-making experience even better and ensure delicious results every time, consider these extra tips:

Control the Spice Level: The chipotle chili powder is the main source of heat. The recipe suggests 1 teaspoon or more. If you’re sensitive to spice, start with 1/2 teaspoon and taste before adding more. You can also use a milder chili powder and add a pinch of cayenne for controlled heat. Conversely, for more heat, add more chipotle powder, a dash of hot sauce, or even a finely minced jalapeño along with the onions.
Make it Ahead: This soup tastes even better the next day as the flavors have more time to meld. You can prepare the entire soup (steps 1-3 of the soup instructions) up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much. Prepare the tortilla strips fresh just before serving for maximum crispiness.
Rotisserie Chicken Shortcut is Key: Using a pre-cooked rotisserie chicken is a huge time-saver and adds incredible flavor. Simply shred the meat from one chicken (you’ll need about 4 cups). If you have leftover cooked chicken from another meal, that works perfectly too. You can also poach 2-3 chicken breasts and shred them.
Don’t Skip the Masa Harina (if possible): While you can make the soup without it (it will just be a bit thinner), masa harina adds a distinct, authentic corn flavor and a lovely subtle thickness that really contributes to the copycat taste. If you absolutely can’t find it, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and add it at the same stage, but the flavor profile will be slightly different.
Freezing for Later: This soup freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave out the sour cream and lime juice if you plan to freeze the entire batch; stir these in after thawing and reheating. Also, freeze without the toppings. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Make fresh tortilla strips when ready to serve.

FAQ Section

Here are answers to some frequently asked questions about this Copycat Chick-fil-A Chicken Tortilla Soup:

Q1: Can I use different types of beans in this soup?
A1: Absolutely! While the recipe calls for white beans (like Cannellini or Great Northern) and black beans, feel free to experiment. Pinto beans would also work well, especially for pureeing or adding whole. Kidney beans could also be used, though they have a slightly different texture and flavor. The key is to use one can of beans (with its liquid) for pureeing to get that creamy texture.

Q2: The recipe mentions “or more” for chipotle chili powder. How spicy is it with 1 teaspoon?
A2: With 1 teaspoon of chipotle chili powder, the soup will have a mild to medium warmth with a noticeable smoky flavor. It’s generally not overwhelmingly spicy for most palates, especially with the sour cream stirred in. If you are very sensitive to spice, start with 1/2 teaspoon. If you love heat, feel free to increase it to 1.5 or 2 teaspoons, or add a pinch of cayenne pepper or fresh jalapeños. Always taste and adjust!

Q3: Can I make this chicken tortilla soup vegetarian or vegan?
A3: Yes, with a few modifications.
* For vegetarian: Omit the chicken. Use vegetable broth instead of chicken broth. To compensate for the missing chicken, you could add an extra can of beans (pinto or black beans would be great) or some hearty vegetables like diced sweet potatoes or bell peppers (add them with the onions).
* For vegan: Follow the vegetarian modifications. Replace the sour cream with a plant-based sour cream alternative or a cashew cream (blended soaked cashews with water and lime juice). Ensure your masa harina and tortillas are vegan.

Q4: How long will the leftover soup last in the refrigerator?
A4: Properly stored in an airtight container, the leftover chicken tortilla soup will last for 3 to 4 days in the refrigerator. The flavors often meld and can taste even better the next day. Reheat gently on the stovetop or in the microwave. Store toppings separately and add them fresh to each serving.

Q5: I don’t have masa harina. Is there a substitute?
A5: Masa harina is ideal for its flavor and thickening properties. If you can’t find it, you have a couple of options:
* Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering soup during the last 10-15 minutes of cooking. It will thicken the soup but won’t add the same corn flavor.
* Fine Cornmeal: You could try using a very small amount of fine cornmeal (not polenta or grits) mixed with water, similar to the masa harina. Use sparingly as it can make the soup gritty if too much is used.
* Omit it: The soup will still be delicious, just slightly less thick and without that specific corn flour note. The pureed beans already provide a good amount of body.

Enjoy making and devouring this incredible Copycat Chick-fil-A Chicken Tortilla Soup – it’s a true crowd-pleaser that brings warmth and comfort to any meal!