Homemade Chick-fil-A Chicken Tortilla Soup

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. 🙂

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: used to sauté the onion and garlic, helping them soften and develop flavor before the remaining ingredients are added. Avocado oil or olive oil can be substituted for the canola oil.
• White onion: adds savory flavor and a subtle sweetness that creates a flavorful base for the soup. Yellow onion can be substituted for the white onion with very little difference in the finished soup.
• Garlic: adds another layer of savory, aromatic flavor to the soup. If you don’t have fresh garlic, substitute about 1/2 teaspoon garlic powder for the 2 cloves of garlic.
• Cumin: gives the soup its warm, earthy flavor and is an important part of its Tex-Mex-inspired seasoning. I don’t recommend substituting the cumin because it contributes significantly to the signature flavor of the soup.
• Dried oregano: adds an earthy, herbaceous flavor that complements the cumin, tomatoes and green chilies.
• Kosher salt: enhances all of the other flavors in the soup and can be adjusted to taste before serving. Table salt or fine sea salt can be used instead, but start with less and add more to taste.
• Canned cannellini beans (undrained and separated): add protein and heartiness, while puréeing two cans with their liquid creates the thick, creamy consistency of the soup without adding cream. Great Northern beans can be substituted for the cannellini beans because they have a similarly mild flavor and creamy texture.
• Canned diced tomatoes with green chilies (undrained, such as Rotel): add tomato flavor, acidity, moisture and a mild kick of heat to the soup. If you don’t have diced tomatoes with green chilies, use regular diced tomatoes and add canned diced green chilies to taste.
• Canned cream-style corn: adds sweetness and helps give the soup its thick, creamy texture. I would not recommend substituting regular corn for the cream-style corn because it won’t provide the same creamy consistency.
• Canned whole kernel corn (undrained): adds pops of sweetness and texture throughout the soup. Frozen corn can be substituted for the canned whole kernel corn, although you may need to add a little extra liquid to the soup since the recipe uses the canned corn undrained.
• Canned black beans (undrained): make the soup extra hearty while adding protein, fiber and texture. Pinto beans can be substituted for the black beans if that’s what you have on hand.
• Rotisserie chicken: adds plenty of protein and makes this soup especially quick and easy to prepare. About 4 cups of any cooked, shredded chicken can be substituted for the rotisserie chicken.
• Lime: adds brightness and acidity at the end of cooking, balancing the rich, hearty flavors of the soup. Fresh lime juice will give the soup the best flavor.
• Tortilla strips or chips (for serving): add a salty, crunchy contrast to the thick and creamy soup. Crushed tortilla chips work just as well as tortilla strips, so use whichever you have on hand.

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.