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.
can the leftovers this be fozen
Hi, Kristi! Yes! When frozen correctly, it should last in the freezer for up 3 months. Just let them completely before storing in a freezer-safe plastic container.
AH-mazing!!!! Better than the restaurant and healthier!! Your recipes never disappoint.
Hi, Jennifer! I’m so happy you enjoyed it!
Maegan – Didn’t believe you when it said as good or better than the original. HOWEVER, we made it and we are true believers!! So good!
Folks, if you’re gonna make it – get a fresh lime. Makes a lot of difference.
Only thing we did differently was to use a small can of black beans instead of a large one (just personal preference). But the recipe is perfect! Thanks so much Maegan!
Hi, Scott! I love it! Made a believer out of you. I’m so happy to hear that you enjoyed it. And thank you for sharing your modifications!
We made it again, and decided the larger can of black beans would be better! Never should have questioned you! Yummy.
Hi, Scott! Ha! I’m not saying I’m always right but this one is a house specialty! I’m so glad you loved it!
Made it cause my son had been craving Chick-fil-A tortilla soup only to find out it was seasonal. I am happy to say that I made your recipe and He Loved It! and so did my husband and I! the only thing we changed since we love spicy food I added two finely diced serrano chiles. It was perfect for us. Thank you for sharing your recipe!
Hi Laura! So happy to hear! That’s exactly why I created this recipe is because we crave it year-round and now we can enjoy it all throughout the year. Hope y’all continue to enjoy!
Absolutely delicious! Thank you so much!
So happy to hear, Kay! I hope you enjoy it again and again. 🙂
I’ve made this soup numerous times, and my 16yr old daughter just asked me to make it again. She really loves taking good healthy lunches for school. One question I have is: can I freeze this soup?
Hi, Babs! I’m so happy y’all love it so much! Yes! When frozen correctly, it should last in the freezer for up 3 months.
Just let them completely before storing in a freezer-safe plastic container.
So good!!!!!!!
Neighbor of ours shared with us. I had to have the recipe.
Hi, Sandy! I love hearing that. It’s one of my favorite recipes to share, too. ❤️
So yummy and easy to make!! Better than the original!!
Hi, Maddy! I’m so glad you enjoyed it!
Thanks for sharing this recipe! It is an identical replica of Chick-Fil-A’s soup, maybe even better!
Yay! So happy to hear, Lauren! We think so too! Even better is right 😉
Very easy to prepare. Used an immersion blender to puree the beans to thicken it. I agree with the other comments, better than CFA. Only thing I did different was rinse the black beans. A keeper! When I reheat the leftovers I’ll add chicken broth if too thick. Yummy!
Made this for a potluck at work but there’s enough for dinner and husband said it is the best chicken tortilla soup he has ever had. Very easy to make and it is flavorful and perfect for a cold fall night.