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bowl of chicken tortilla soup with a wooden spoon
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5 from 10 votes

Chick-fil-A Chicken Tortilla Soup

Our copycat Chick-fil-A chicken tortilla soup recipe tastes even better than the original!  It's easy to make on the stovetop or crockpot for a delicious weeknight meal.  The perfect blend of Tex-Mex vegetables and spices is mixed in a creamy broth and garnished with tortilla strips.  Gluten free.
Prep Time45 minutes
Cook Time43 minutes
Total Time1 hour 28 minutes
Servings: 13 cups
Calories: 220kcal
Author: Brooke & Emma

Ingredients
 

Aromatics

  • 2 tablespoons olive oil
  • 2 cups yellow onion diced
  • 1 cup celery diced
  • 1 cup red bell pepper diced
  • ¼ cup cilantro minced
  • 1 tablespoon garlic minced

Spices

  • 2 ½ teaspoons coarse kosher salt
  • 2 ½ teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/16 teaspoon cayenne pepper

Other Ingredients

  • 2 tablespoons tomato paste
  • 6 cups reduced sodium chicken broth
  • 4.5- ounce can green chilies
  • ¼ teaspoon sugar
  • 2 15- ounce cans navy beans rinsed
  • 1 15- ounce can black beans rinsed
  • 1 15- ounce can yellow corn rinsed
  • 4 cups shredded chicken or 2 large boneless skinless chicken breasts
  • 2 tablespoons fine yellow cornmeal
  • ½ cup heavy cream
  • ¼ cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup tortilla strips

Instructions

  • Heat the oil in a 6-quart, heavy bottomed pot over medium high heat until it is shimmering, then saute the onion, celery, red bell pepper, and cilantro until soft, roughly 5 minutes. 
  • Add the minced garlic and the dried spices and stir constantly.
  • Add the tomato paste, mixing it in with the spices and aromatics, and cook until its color is less vibrant, roughly 2 minutes.
  • Slowly pour in ¼ cup to ½ cup of chicken broth to deglaze the pot. Use a wooden turner to scrape the brown bits off the bottom.
  • Pour in the rest of the chicken broth, green chilies, sugar, navy beans, black beans, corn, and shredded chicken.  Mix well. (If you're cooking chicken breasts in the soup, add them after the thickener is added.)
  • Make a slurry with 2 tablespoons fine cornmeal and 3 tablespoons of warm water.  Whisk to combine, then pour into the soup and stir very well. (If you're cooking the skinless, boneless chicken breasts in the soup, submerge them in the broth after stirring.)
  • Cover and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes.  During the last 15 minutes, taste and adjust seasonings, if necessary. (If using two whole skinless, boneless chicken breasts, remove after 20 minutes. Check temperature with a meat thermometer - it should read 165F when done.  Allow it to cool enough to handle, 10 minutes, then shred with two forks and return to the pot.)
  • In a separate bowl, gradually mix a little of the hot broth into the sour cream.  Whisk until it's smooth. Remove from heat, then pour in the heavy cream, tempered sour cream, and lemon juice.  Stir to mix, then taste and adjust spices as desired.
  • Ladle the hot soup into bowls and garnish with a sprinkle of tortilla strips in the center of each bowl. Other toppings choices: diced avocado, sliced jalapeno, grated cheese, crumbled bacon, and tortilla chips instead of strips.

Notes

  • Crock Pot: Follow steps 1 to 4, then transfer the veggies into a slow cooker and add the rest of the ingredients (except the dairy and lemon juice). Cover and cook on low for 6 to 8 hours, or on high for 3 to 4. Turn the heat off, then and add the  tempered sour cream, cream and lemon juice. Taste and adjust seasonings, if needed.
  • For the most flavor, cook the chicken breasts in the broth, but if you're in a hurry, use shredded rotisserie chicken.
  • Bloom the spices and brown the tomato paste for added flavor.
  • Use fine cornmeal or masa harina mixed with warm water to thicken the soup.
  • To make your own tortilla strips, on the stove top: fry them in hot oil in a skillet then sprinkle on seasonings or coat toss in oil. Oven method: sprinkle on seasonings and bake in the oven at 425°F for 8 to 10 minutes, stirring half way through.

Nutrition

Serving: 1cup | Calories: 220kcal | Carbohydrates: 22.4g | Protein: 14.8g | Fat: 8.2g | Cholesterol: 37.4mg | Sodium: 864mg | Potassium: 626mg | Fiber: 5.9g | Sugar: 4.6g | Vitamin A: 850IU | Vitamin C: 17.8mg | Calcium: 65.1mg | Iron: 2.1mg