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large white bowl of chicken tortilla soup with a Chick-fil-A bag
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4.72 from 14 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 mins
Cook Time43 mins
Total Time1 hr 28 mins
Course: Soups
Cuisine: American
Keyword: Chick fil A chicken tortilla soup, copycat recipe, spicy, tortilla soup
Servings: 13 cups
Calories: 290kcal
Author: Brooke



  • 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


  • 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


  • 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.
  • Pour in the chicken broth, green chilies, sugar, navy beans, black beans, corn, and shredded chicken.  Mix well. (You can also use two large skinless, boneless chicken breasts.  Submerge the whole breasts in the soup after stirring.)
  • 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.
  • 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 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 on tortilla strips in the center of each bowl.


  • Crock Pot: Follow steps 1 to 3, 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 dairy 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, fry them in hot oil in a skillet then sprinkle on seasonings or coat toss in oil, sprinkle on seasonings and bake in the oven at 425°F for 8 to 10 minutes, stirring half way through.


Calories: 290kcal | Carbohydrates: 29g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 897mg | Potassium: 626mg | Fiber: 7g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 3mg