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.
So yummy am try it last say
its supper cool in taste
you made my day
thank you so much
Maegan, I made your soup recipr and it turned out perfect. I used a stick blender for puréeing the cannellini beans—easier cleanup than a blender. And a question: would it alter the taste of the soup if I drained the black beans? I didn’t like how it changed the color of the soup! Thank you for the recipe! I have seven 2-cup containers of soup in my freezer!
Hi Carol! So happy to hear. You can definitely drain and rinse the black beans. It won’t change the overall deliciousness of the soup. Continue to enjoy!
Thank you, Maegan! It was delicious and it freezes and reheats so well without flavor sacrificed!
So happy to hear, Carol! Continue to enjoy!
Absolutely fabulous! I’ve wanted a recipe like CFA’s for some time. Truly enjoyed this recipe and from now on this is my go to chicken tortilla soup recipe. I never post reviews so you made a mark. Great job!
Recipe was easy and delicious… very close to Chick-fil-a. I did add in some “Better than Boullion Roasted chicken base” that gave it a little more chicken flavor. Thank you for sharing this.
Love, love, love this soup! I’ve made it multiples times and just came back again to get the recipe to make this week. I figured I’d leave a review because we love it so much! 🙂
Hi Maegan,
Copycat recipes are my favorite, so I can’t wait to make this soup! I haven’t seen too many copycat Chick-Fil-A recipes out there. I am going to make a pot this weekend for sure. Thank you so much for sharing! 🙂
Any ideas on how to make in the instant pot?
Hi Monica! I haven’t tested the recipe in our instant pot so I couldn’t say for sure. Here’s a good article on converting stovetop soups to the instant pot: https://veganfamilykitchen.com/how-to-convert-a-recipe-from-stove-top-to-instant-pot-with-vegan-recipes/ Hope this helps. Enjoy!
While this recipe is very good it tastes nothing like chick-fil-a’s chicken tortilla soup. The Chick-fil-A soup has more of a chili flavor with no tomatoes and pinto beans instead of canellini beans.
Love this!! Do you have directions for cooking in an Instant Pot?
Hi Deborrah! I haven’t tried it in the Instant Pot because it’s so quick to make on the stovetop. Sorry I can’t be of help with exact instructions and timing for success in the Instant Pot.
hi i made this and it was very good!! i was wondering if i could use retried beans instead of the blended beans next time since that’s what i have. thanks!
Hi Brooke! Yes, you can definitely use refried beans, but the taste will be more of a pinto bean flavor. Just be sure to stir the refried beans in well so there’s not clumps throughout the soup. Enjoy!