Chick-fil-A Chicken Tortilla Soup Copycat Recipe

This Chick-fil-A chicken tortilla soup copycat brings the fan-favorite seasonal menu item home, and honestly it holds up just as well as the real thing.

It comes together in about 45 minutes with ingredients you likely already have, which makes it a solid choice for a busy weeknight when you want something warm and filling.

Why I Love This Recipe

The broth here is what keeps me coming back to it. It has a smoky, slightly spicy backbone from the chipotle and cumin, and the corn adds just enough sweetness to balance it out.

The chicken stays tender because it simmers directly in the broth rather than getting cooked separately and dried out. That small thing makes a real difference in the final texture.

Recipe Ingredients

• 1.5 lbs boneless skinless chicken breasts – The lean cut keeps the broth cleaner; thighs work too for a richer result
• 1 tbsp olive oil – For sautéing the aromatics
• 1 medium yellow onion, diced – Adds a savory base; white onion works fine
• 3 cloves garlic, minced – Fresh is noticeably better here than jarred
• 1 red bell pepper, diced – Adds color and a mild sweetness
• 1 can (14.5 oz) fire-roasted diced tomatoes – The fire-roasted variety gives the broth a subtle smokiness; regular diced tomatoes are a fine swap
• 1 can (15 oz) black beans, drained and rinsed – Adds body and protein
• 1 cup frozen corn – Adds sweetness and a bit of texture; canned corn (drained) works too
• 4 cups chicken broth – Low-sodium preferred so you can control the salt
• 1 chipotle pepper in adobo sauce, minced, plus 1 tsp of the adobo sauce – Brings the smokiness; start with half if you are sensitive to heat
• 1.5 tsp ground cumin – Earthy and warm, the backbone of the seasoning
• 1 tsp chili powder – Rounds out the spice blend
• 0.5 tsp smoked paprika – Deepens the smoky notes
• 0.5 tsp kosher salt, plus more to taste – Season at the end too
• 0.5 tsp black pepper – Freshly ground if you have it
• Juice of 1 lime – Brightens everything at the end
• Tortilla strips, sour cream, shredded cheddar, fresh cilantro – For serving

Variations / Substitutions

• Chicken thighs instead of breasts – Thighs have more fat so the broth turns out richer and slightly darker; the cook time stays the same.
• Pinto beans instead of black beans – The flavor is a little milder and creamier, which some people actually prefer here.
• Vegetable broth for a lighter base – The soup loses some depth but still works well, especially if you lean into the chipotle and lime.
• White kidney beans for a protein swap – Works for anyone who wants a different texture; keep the same quantity.
• Add a jalapeño with the bell pepper – Dice it fine and leave the seeds in if you want real heat; remove them for just a little kick.
• Coconut cream instead of sour cream as a garnish – Keeps it dairy-free and adds a faint sweetness that actually works against the smoky broth.
• Extra lime juice in place of adobo sauce – If chipotle is too smoky for your crowd, skip it and brighten the broth with an extra half lime.

If you like this kind of thing, Chick-fil-A Chicken Noodle Soup Copycat is worth making next.

How To Make Chicken Tortilla Soup

Step 1: Soften the Vegetables

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it has softened and gone slightly translucent. Add the 3 cloves minced garlic and the diced red bell pepper and cook for another 2 minutes.

The onion should smell sweet and the edges will just be starting to color. If your garlic is browning before the 2 minutes are up, turn the heat down a touch. Burnt garlic will make the whole pot bitter and there is no fixing it after the fact.

Step 2: Simmer the Chicken in the Broth

Add the 4 cups chicken broth, the 1 can fire-roasted diced tomatoes (with their juices), the 1 chipotle pepper plus 1 tsp adobo sauce, 1.5 tsp cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp black pepper. Stir to combine. Nestle the 1.5 lbs chicken breasts into the liquid whole, bring everything to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20 to 22 minutes, until the chicken is cooked through to an internal temperature of 165°F (74°C).

The broth will turn a deep reddish-orange and smell smoky and warm. The chicken is ready when it pulls apart with a fork without any resistance at the thickest part.

Step 3: Shred the Chicken

Use tongs to lift the chicken breasts out onto a cutting board. Use 2 forks to shred the meat into rough, bite-size pieces, which takes about 2 minutes. Return the shredded chicken to the pot.

You want uneven shreds rather than a fine mince. Bigger pieces give you something to actually chew in each spoonful.

Step 4: Fold In the Beans and Corn

Add the 1 can drained black beans and the 1 cup frozen corn directly to the pot. Stir them in and bring the soup back up to a simmer over medium heat. Cook for 5 minutes, until the corn is heated through and the broth has thickened slightly.

Taste the broth now. Add more salt, pepper, or a bit more adobo sauce if it needs more depth.

Step 5: Finish and Garnish the Bowls

Squeeze the juice of 1 lime into the pot and stir. Ladle the soup into bowls and top each one with a handful of crispy tortilla strips, a spoonful of sour cream, a pinch of shredded cheddar, and a few fresh cilantro leaves.

Recipe Tips

• Pick up canned chipotle in adobo, not chipotle powder. The sauce that coats the peppers in the can is what gives the broth most of its color and smokiness. Chipotle powder is a dry substitute that works in a bind but the result is noticeably flatter.
• Do not skip draining and rinsing the beans. The liquid in the can is starchy and slightly metallic, and it will muddy the broth flavor if it goes in.
• The soup thickens as it sits. If you are serving it the next day, add 0.5 to 1 cup of water or broth when reheating and check the seasoning again before serving.
• Make the tortilla strips yourself if you have an extra 10 minutes. Slice corn tortillas into thin strips, toss them with a little oil and salt, and bake at 400°F (200°C) for 8 to 10 minutes until they are crisp and lightly golden. Store-bought chips are fine, but the homemade ones stay crunchier in the soup longer.

Cook times by pot size and heat level:

How To Store

• Refrigerate – Let the soup cool completely, then transfer to an airtight container. It keeps in the fridge for up to 4 days. Store the tortilla strips and toppings separately so they do not go soggy.
• Reheating – Warm it in a pot over medium heat, stirring occasionally, for about 5 minutes. The soup will have thickened in the fridge, so add a splash of broth or water to loosen it back up before it goes on the stove.

What To Serve With Chicken Tortilla Soup

A wedge of warm skillet cornbread is the pairing I come back to most. The slight sweetness cuts through the smoky, acidic broth in a way that a plain roll just does not.

A simple green salad with a vinegary dressing also works well here because the acid in the dressing echoes the lime in the soup without competing with it. If you want something heartier, plain white rice served on the side is a natural fit since it soaks up the extra broth at the bottom of the bowl.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Add everything except the beans, corn, and lime to the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, return it, then stir in the beans and corn for the last 20 minutes.

Can I freeze this soup?

Yes, it freezes well for up to 3 months. Leave out the sour cream and tortilla strips before freezing and add fresh toppings when you serve it after thawing.

My soup tastes flat. What went wrong?

It almost always needs more salt or more lime. Stir in the juice of another half lime first, taste, then adjust salt from there.

Can I use rotisserie chicken instead of raw?

Yes. Shred about 3 cups of rotisserie chicken and add it with the beans and corn in Step 4. Skip the 20-minute simmer entirely and just heat everything through for 5 to 8 minutes.

Chick-fil-A Chicken Tortilla Soup Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.5 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• Juice of 1 lime
• Tortilla strips, sour cream, shredded cheddar, fresh cilantro, for serving

Method

 

1. Heat the olive oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes until softened, then add the garlic and bell pepper and cook for 2 more minutes.
2. Add the broth, diced tomatoes, chipotle pepper, adobo sauce, cumin, chili powder, smoked paprika, salt, and black pepper. Add the chicken breasts whole, bring to a boil, then reduce to a simmer and cook uncovered for 20 to 22 minutes until the chicken reaches 165°F (74°C).
3. Remove the chicken, shred it with 2 forks, and return it to the pot.
4. Stir in the black beans and frozen corn. Simmer for 5 minutes over medium heat until heated through.
5. Squeeze in the lime juice, stir, then ladle into bowls and top with tortilla strips, sour cream, shredded cheddar, and fresh cilantro.

Notes

This soup tastes even better the next day once the flavors have had time to settle, so it is a solid make-ahead option. If you are cooking for a crowd that includes kids or people who are wary of spice, start with just half the chipotle pepper and a small amount of adobo sauce, then taste and add more at the end. The broth will look thin at first but thickens up once the beans and corn go in.