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, undrained, separated
- Canned diced tomatoes with green chilies (such as Rotel), undrained
- Canned cream-style corn
- Canned whole kernel corn, undrained
- Canned black beans, undrained
- 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, undrained, separated
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel), undrained
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can black beans, undrained
- 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.
This soup was was absolutely delicious. My family loved it . thanks so much for sharing!
Made this for dinner, super easy and delicious!
I did change a couple of things put mexi corn in instead of regular corn and a little extra cumin
Love it. Thank you
Oooh, Mexicorn. I wish I’d thought of that! Good tip. 🙂
Hello is it ground cumin or whole?
Hi Douglas! It’s ground cumin. Enjoy!
Hi! Do you think this could be made in a crockpot? Like add all the ingredients and set on low? Would you add the puréed beans after cooking?
Hi Liz! Absolutely! Just go ahead and add it all to the slow cooker and let heat on low until ready to enjoy!
I cannot wait to try this recipe. I see another cookbook in your future. It will be filled with all of the great recipes you have been sharing.
I would love to make this in the Crock Pot. How do I modify this so that I can cook it in the Crock Pot ?
Hi Misty! You could definitely make this recipe in a slow cooker. Just complete step one in a sauté pan and then transfer it to the slow cooker and add all of the remaining ingredients. Then let slow cook on low or high depending on your timing. Enjoy!
Looks like a great recipe. It looks even easier than the original. I just watched the video from Chick-fil-A, and they were talking about the ingredients. The red bits are red bell peppers, instead of tomatoes (although I’m sure they’re fine). I also see her sniffing some thyme and parsley or cilantro. Another chef also mentioned sour cream and a “special” type of flour. But, like you, I figured pureeing some beans would add body to the soup. Keep up the good work!
Most definitely hands down one of the yummiest soups I have made…tastes just like if not better than CFA. Will be adding to my recipe rotation. Thank you so much for sharing this delicious soup recipe.
I have been so sick with sinus infection and craving this soup. I went to CFA to purchase today and for some reason found it so much spicier than in previous years. I’m hoping person who made it today just put too much spices because I don’t remember it being so spicy. I have four kiddos (4, 6, 11 and 12) they won’t eat it if it’s that spicy. But after reading the comments several kiddos enjoyed this recipe therefore I’m going to try to make it myself. Any suggestions on if I should minimize a certain ingredient so it won’t be as spicy for them?
Hi Marisa! I hear ya. Just make sure you use a mild Rotel and it will for sure not be spicy. I use regular Rotel and all of my kiddos will still eat it, but just to be on the safe side, use the mild can. I hope everyone loves it! 🙂
Oh girl…. we just became internet besties (don’t tell my other one Tessa) because I really like her too! Lol but thank you for this recipe, I’ve been super sick for weeks and unable to keep much down so when asked what soup I thought I could eat this was all I could think of!!! Thank you ???? thank you ???? thank you ???? and I can’t wait to try it! Don’t worry I will share with Tessa too ????????