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4.5 from 63 votes

Chick-Fil-a Chicken Tortilla Soup Recipe

Indulge in the comfort of Chick-fil-A Tortilla Soup recipe! This homemade delight captures the essence of chicken flavor in every spoonful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 443 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 yellow or white onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon sugar
  • 1 can tomatoes with green chiles, Rotel, or a similar brand 10-ounce
  • 6 cups chicken broth
  • 2 cans navy beans, rinsed and drained, divided 15-ounce each
  • 1 can black beans, rinsed and drained 15-ounce
  • 1 can yellow corn, rinsed and drained 15-ounce
  • 4 cups shredded chicken
  • ½ cup heavy cream
  • ¼ cup sour cream
  • Juice of one lime
Garnishes
  • cilantro
  • tortilla strips
  • Sliced Jalapenos
  • Lime wedges

Instructions

    Cup of Yum
  1. Heat a large soup pot over low heat. Melt the butter and saute the onion, red bell pepper, and garlic until translucent, which should take about 5 minutes.
  2. Stir in the undrained can of tomatoes with green chiles. Next, add salt, chili powder, cumin, paprika, cayenne pepper, and sugar. Then add in the chicken broth and stir.
  3. Drain and rinse the 2 cans of navy beans, 1 can of black beans, and the canned corn. Set one can of navy beans aside for now. Mix in the other can of navy beans, black beans, and corn and stir.
  4. Add in the leftover shredded chicken and stir everything together.
  5. Increase to medium heat and bring the soup to a boil. Then reduce the heat to low and let the pot of soup simmer for 30 minutes.
  6. Put the reserved can of navy beans in a bowl and mash them to make them thick and mushy. A fork or potato masher works great for this.
  7. After the simmering time, add the pureed beans to the pot and stir.
  8. Put the sour cream in a bowl and add some hot soup broth. Whisk to combine. Then add the mixture to the soup pot along with the cream and fresh lime juice.
  9. Served garnished with crispy tortilla strips and cilantro. Add some jalapeno slices and lime wedges if you like.

Notes

  • Add jalapenos to the soup when you add the bell peppers if you like things spicy. Or buy hot diced tomatoes with green chiles for a kick of heat.
  • The combo of navy beans and black beans is authentic to the restaurant recipe, but use any kind you like. Pinto beans or chili beans will make a great soup too.
  • Serve with your favorite toppings. Cheddar cheese, sour cream, and avocado are some of my favorites.
  • This is an excellent recipe for using up leftover chicken or turkey. You can also make it with raw chicken breasts. Add them to the soup pot at the start, simmer the soup for 40 minutes, then pull them out, shred them, and add them back in.
  • You can easily make this vegetarian by leaving out the chicken and using vegetable broth.
  • Add jalapenos to the soup when you add the bell peppers if you like things spicy. Or buy hot diced tomatoes with green chiles for a kick of heat.
  • The combo of navy beans and black beans is authentic to the restaurant recipe, but use any kind you like. Pinto beans or chili beans will make a great soup too.
  • Serve with your favorite toppings. Cheddar cheese, sour cream, and avocado are some of my favorites.
  • This is an excellent recipe for using up leftover chicken or turkey. You can also make it with raw chicken breasts. Add them to the soup pot at the start, simmer the soup for 40 minutes, then pull them out, shred them, and add them back in.
  • You can easily make this vegetarian by leaving out the chicken and using vegetable broth.

Nutrition Information

Calories 443kcal (22%) Carbohydrates 33g (11%) Protein 33g (66%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 113mg (38%) Sodium 1777mg (74%) Potassium 821mg (23%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1782IU (36%) Vitamin C 37mg (41%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 33g 11%
Protein 33g 66%
Fat 21g 32%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 113mg 38%
Sodium 1777mg 74%
Potassium 821mg 17%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 1782IU 36%
Vitamin C 37mg 41%
Calcium 96mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.