This homemade take on Chick-fil-A’s Chicken Tortilla Soup tastes even better than the original and you can enjoy it year-round and even on Sundays!
A Bowl of Heaven
Have y’all tried Chick-fil-A’s chicken tortilla soup? I’m obsessed! It’s delicious. The only bummer is that it’s a seasonal menu item that they only sell during the winter months. Why, oh why?? I crave soup year-round and since I love their chicken tortilla soup so much, I had to come up with a homemade version before they take it off the menu again!
Watch Me Make Chick-Fil-A Chicken Tortilla Soup
Let me show you how easy and delicious it is to make this homemade version of my favorite soup!
Even Better Than the Original
It’s a hearty yet healthier soup, loaded with beans, veggies and chicken breast, and with the perfect blend of spices. I was on a mission to recreate its tastiness exactly, but guess what?! I’m pretty confident I made it even tastier. 🙂
And, depending on where you live in proximity to a Chick-fil-A, this homemade version might be quicker and easier to make than driving there to get it. Or at least it is for me, especially if I have all four kiddos in tow! It’s a one-pot wonder that can be ready to enjoy in about 20 minutes. I bet it would taste great in a slow cooker, too!
Accept No Substitutes (Except Maybe This One)
The creaminess of the soup comes from pureeing two cans of cannellini beans along with a can of cream-style corn instead of adding fatty cream, sour cream, or cream of “something” soup. This chicken tortilla soup recipe is packed with protein, fiber, flavor and, most importantly, comfort.
Since the boys always get chicken nuggets when we go to Chick-fil-A, they had never tried the yumminess that is their chicken tortilla soup. So when I recreated and perfected it at home, they quickly realized what they’ve been missing out on and why Mama is so excited to frequent Chick-fil-A in the winter months. 😉 They love my homemade version and now beg for it, especially with tortilla strips on top!
What Do I Need to Make Homemade Chick-Fil-A Chicken Tortilla Soup?
- Canola oil
- White onion
- Garlic
- Cumin
- Dried oregano
- Kosher salt
- Canned cannellini beans, separated
- Canned diced tomatoes with green chilies (such as Rotel)
- Canned cream-style corn
- Canned whole kernel corn
- Canned black beans
- Rotisserie chicken
- Lime
- Tortilla strips or chips, for serving
How to Make Chick-Fil-A Chicken Tortilla Soup
- Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let saute for about 5 minutes until onions become translucent. Stir in cumin, oregano and salt.
- Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
- Add pureed beans, remaining can of cannellini beans, 2 cans diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded chicken to onion mixture in pot. (Do not drain any cans of their liquid) Stir to combine.
- Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving. Serve with tortilla strips or chips.
How to Store Chicken Tortilla Soup
Store leftovers in the refrigerator in an airtight container for up to 5 days.
To freeze, let the soup cool completely and then store in a freezer-safe sealed container in the refrigerator first until it’s cold and then in the freezer for up to 3 months.
Defrost in the refrigerator overnight before reheating and enjoying it.
So get your soup on year-round and save yourself a trip through the drive-thru with this yummy chicken tortilla soup! If you make this Homemade Chick-Fil-A Chicken Tortilla Soup, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
Enjoy!
xoxo,
Homemade Chick-fil-A Chicken Tortilla Soup
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8-10
- Category: Main
Description
A homemade take on Chick-fil-A’s chicken tortilla soup that tastes even better than the original and that you can enjoy year-round and even on Sundays!
Ingredients
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 3 (15 ounce) cans cannellini beans, separated
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn
- 1 (15 ounce) can black beans
- 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
- juice of 1 lime
- more salt to taste
- Tortilla strips or chips, for serving
Instructions
- Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let sauté for about 5 minutes until onions become translucent. Stir in cumin, oregano and salt.
- Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
- Add pureed beans, remaining can of cannellini beans, 2 cans diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded chicken to the mixture in the pot. (Do not drain any cans of their liquid) Stir to combine.
- Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving. Serve with tortilla strips or chips.
Notes
Feel free to use just the white meat from the rotisserie chicken and low sodium canned ingredients, if desired.
I love this recipe so much!!! It’s perfect. So easy and everyone loves it. For me I like that it’s healthy and GF.
Hi! I am so happy to hear that it’s easy and fits your dietary needs. So pleased that you enjoy it! Thank you for sharing.
This was an easy and tasty soup. I added a lot more cumin than the recipe calls for based on my preference. However, EVERYONE was extremely gassy after eating this soup. haha
Hi, Tiffany! Beans, beans the musical fruit. Ha! I’m so glad y’all enjoyed it. Thank you for sharing ❤️
I have made this a few times and everyone loves it! It is so easy to make as well which is a big plus. Thank you for sharing the recipe.
Hi, Denise! I’m so glad to hear how much y’all enjoy it!
I made this recipe and it was delicious! Could I use ground beef instead of chicken in this recipe? I was asked about it but wasn’t sure it would be good with these ingredients.
Hi, Shea! So happy you enjoyed it! You know, I’m not sure about the ground beef. If you want a taco soup recipe that uses ground beef, I have an easy one here: https://thebakermama.com/recipes/quick-and-easy-taco-soup/. Hope this helps!
Any tips or suggestions on “halfing” the recipe?
Hi, Mary! Hmmm.. you know, if it were me, I’d make the full recipe and freeze half (it freezes great). But if you really only want to make half, I say just do your best to halve the ingredients. Soups are usually pretty welcoming to a little more or a little less of certain ingredients. If I were halving this recipe with the ingredients that seem tougher to cut in half, I would just use 2 cans of cannellini beans (instead of 3), 1 can of the cream style corn (don’t add the whole kernel corn), and the whole can of black beans. Hope this helps! Enjoy!❤️
I made this and doubled the recipe. I am very impressed. It’s not real spicy like chic fila’s . Better! I added some red pepper flakes to mine on top of my bowl as my husband and friends can’t eat spicy. I love it!
Great job. I did have to sub cooked great northern beans as I only had 1 can of white kidney beans no cream corn but I puréed a can of. Whole corn with the beans. And added 1 whole corn to batch. This was delicious. I also boiled some boneless chicken thighs 6 and some chicken breast tenderloin. 8
So I doubled the recipe and I had to cook some great northern beans and I had 1 can of canalie beans. It smells good cooking now.
Do you have the nutritional information on calories, fats, carbs per serving.
Hi, Becky! I hope you enjoy it! I don’t provide nutritional information at this time. I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️
Have you ever frozen this soup? I love it but need to make ahead.
Hi Jeanette! Yes, I’ve frozen this soup several times and it freezes and reheats great. Just let it cool completely and then store in a freezer-safe sealed container in the refrigerator first until it’s cold and then in the freezer for up to 3 months. I recommend letting it defrost in the refrigerator overnight before reheating and enjoying it.