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 red dutch oven with chicken tortilla soup. The handle of silver ladle sticks out.

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!

A silver ladle full of chicken tortilla soup. A dutch oven of soup is in the background.

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. 🙂

A bowl of chicken tortilla soup.

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!

Homemade Chick-fil-A Chicken Tortilla Soup

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!

Homemade Chick-fil-A Chicken Tortilla Soup

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
All the ingredients to make chicken tortilla soup in small glass containers on a white counter.

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.
Steps to make chicken tortilla soup.
  • 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.

A red dutch oven with chicken tortilla soup. The handle of silver ladle sticks out.

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,

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Homemade Chick-fil-A Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 51 reviews
  • Author: Maegan – The BakerMama
  • 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

  1. 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.
  2. Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
  3. 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.
  4. 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. 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!❤️

  1. 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

  2. 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.

    1. 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.

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