Chick-fil-A Tortilla Soup Copycat Recipe

This copycat Chick-fil-A tortilla soup recipe brings back one of the chain’s most missed menu items, and it’s genuinely worth making on a weeknight. The broth is smoky and bright, the chicken stays tender, and the crispy tortilla strips on top are the part everyone reaches for first.

It comes together in about 45 minutes with ingredients you likely already have. No special equipment, no hard-to-find chiles.

Why I Love This Recipe

The broth has real depth from the chipotle and roasted tomatoes, not just chicken stock with chili powder stirred in. It’s the kind of thing that tastes like it simmered all afternoon.

The shredded chicken soaks up all that smoky liquid, so every bite has flavor through and through, not just in the soup around it.

This is the version I keep coming back to on nights when I want something warm and satisfying without a lot of cleanup.

Recipe Ingredients

• 2 large chicken breasts – Boneless, skinless; rotisserie chicken works if you want to skip poaching
• 1 tbsp olive oil – For sautéing the aromatics; any neutral oil works
• 1 medium yellow onion, diced – Yellow onion gives a sweeter base than white
• 4 garlic cloves, minced – Fresh garlic makes a noticeable difference here
• 1 red bell pepper, diced – Adds color and a mild sweetness
• 1 chipotle pepper in adobo sauce, minced – This is where most of the smokiness comes from; use 2 if you like heat
• 1 tbsp adobo sauce – From the same can; adds depth without extra chunkiness
• 1 tsp ground cumin – Earthy backbone for the broth
• 1 tsp chili powder – Rounds out the smoke from the chipotle
• 1/2 tsp smoked paprika – Layers another level of smokiness in
• 1/2 tsp salt, plus more to taste – Kosher salt preferred
• 1 can (14 oz) fire-roasted diced tomatoes – Fire-roasted variety specifically; regular diced tomatoes are flatter in flavor
• 1 can (15 oz) black beans, drained and rinsed – Black beans hold their shape better than pinto in soups
• 1 cup frozen corn – No need to thaw; goes straight in from frozen
• 4 cups chicken broth – Low-sodium so you control the salt
• 1/2 cup sour cream – Stirred in at the end for creaminess; full-fat holds better
• Juice of 1 lime – Brightens the whole pot right before serving
• 4 small corn tortillas – For the homemade strips; 6-inch size is easiest to cut
• 1 tbsp vegetable oil – For frying the strips
• Shredded cheese, sliced avocado, and fresh cilantro – For topping; all optional but recommended

Variations / Substitutions

• Rotisserie chicken – Skip the poaching entirely and stir in 2 cups of shredded rotisserie chicken in the last 5 minutes; the soup loses a little of the homemade broth flavor but gains a lot of convenience.
• Greek yogurt instead of sour cream – Full-fat Greek yogurt works well; the soup gets a slight tang but stays just as creamy.
• Pinto or kidney beans – Both work fine in place of black beans, though they break down a bit more and make the broth thicker.
• Turkey breast instead of chicken – Works almost identically; the flavor is slightly leaner but the texture shreds just the same.
• Dairy-free – Swap the sour cream for full-fat coconut cream; it blends in smoothly and the coconut flavor is faint once it’s in the hot broth.
• Extra heat – Add a second chipotle pepper, or stir in 1/4 tsp cayenne with the other spices.
• Low-sodium – The recipe already uses low-sodium broth; skip the added salt in the spices and add it only at the end after tasting.

If you like this style of soup, Copycat Panera Black Bean Soup is worth a look next.

How To Make Chick-fil-A Tortilla Soup

Step 1: Poach the Chicken

Pour the 4 cups chicken broth into a medium pot and bring it to a gentle simmer over medium heat. Add the 2 large chicken breasts, making sure the broth covers them. Cook for 18 to 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Pull the chicken out and set it on a cutting board. Keep the broth in the pot — you’ll use it as the base for the soup. Once the chicken is cool enough to handle, about 5 minutes, shred it into bite-sized pieces with two forks.

Step 2: Sauté the Aromatics

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and diced red bell pepper and cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and just starting to turn translucent at the edges.

Add the 4 minced garlic cloves, the 1 minced chipotle pepper, and the 1 tbsp adobo sauce. Cook for 1 more minute, stirring constantly. The mixture will smell deeply smoky and the garlic will go fragrant fast, so keep it moving to avoid burning.

Step 3: Bloom the Spices

Add the 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika directly to the pot with the aromatics. Stir and cook for 30 to 45 seconds over medium heat before adding any liquid.

Cooking the spices in the oil like this draws out more flavor than adding them to the broth. You’ll notice the color of the onion mixture shifts to a deeper, more rust-red tone. That’s the sign they’re ready.

Step 4: Simmer the Broth

Pour the reserved poaching broth into the pot, then add the 1 can fire-roasted diced tomatoes (with their liquid), the 1 can drained and rinsed black beans, the 1 cup frozen corn, and the 1/2 tsp salt. Stir everything together and bring to a boil over medium-high heat.

Once boiling, reduce to a steady simmer and cook for 12 to 15 minutes uncovered. The broth will thicken slightly and the corn will be fully cooked through. Add the shredded chicken back in for the last 5 minutes so it warms through and absorbs some of the broth.

Step 5: Fry the Tortilla Strips

While the soup simmers, stack the 4 small corn tortillas and cut them into thin strips, about 1/4 inch wide. Heat the 1 tbsp vegetable oil in a small skillet over medium-high heat. Add the strips in a single layer and cook for 2 to 3 minutes, turning once, until they are golden and crisp.

They go from golden to burnt quickly, so pull them out as soon as they firm up and transfer them to a paper towel-lined plate. A light sprinkle of salt right out of the pan is all they need.

Step 6: Finish and Serve the Soup

Take the pot off the heat. Stir in the 1/2 cup sour cream and the juice of 1 lime. Taste the broth and adjust the salt if needed.

Ladle the soup into bowls and pile the crispy tortilla strips on top. Add shredded cheese, a few slices of avocado, and a handful of fresh cilantro if you’re using them.

Recipe Tips

• Don’t skip the fire-roasted tomatoes. Regular diced tomatoes taste flat by comparison. The char in fire-roasted canned tomatoes is doing real work in this broth.
• Shred the chicken while it’s still warm. Warm chicken pulls apart with almost no effort. Cold chicken from the fridge fights back and shreds unevenly.
• Add the sour cream off the heat. If the soup is still boiling when you stir it in, it can curdle into small white flecks. Pull the pot off the burner first and give it 30 seconds to stop bubbling.
• Taste the broth before serving. Between the canned tomatoes, beans, and broth, the salt level can vary a lot depending on the brands you use. One final taste at the end saves you from a flat or over-salted bowl.

Bake times by thickness for the tortilla strips (starting from cold oil on medium-high heat):

How To Store

• Refrigerate – Store the soup (without the tortilla strips) in an airtight container for up to 4 days. The strips go soft in liquid, so keep them separate in a small bag or container at room temperature.
• Reheating – Warm the soup in a saucepan over medium-low heat, stirring occasionally, for about 5 minutes. Add a splash of chicken broth if it has thickened more than you’d like.

What To Serve With Chick-fil-A Tortilla Soup

A side of warm cornbread is a natural fit because the slight sweetness of the cornbread cuts through the smoky heat in the broth. A simple green salad with a lime vinaigrette echoes the brightness in the soup without competing with it. If you want to turn this into a bigger spread, a plate of quesadillas made with the same shredded chicken gives you a second use for any extra you poached.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. The soup actually tastes better the next day after the spices have had time to meld. Make it up to 2 days ahead and store the tortilla strips separately so they stay crisp.

Can I freeze this soup?

Yes, though the sour cream can change texture when frozen and thawed. Freeze the soup before adding the sour cream, then stir it in fresh when you reheat it.

My broth tastes flat. What went wrong?

Most likely the spices needed a bit more time to bloom, or the soup needs more salt and lime. Add the juice of another half lime and a pinch of salt, stir, and taste again before adding anything else.

Can I use flour tortillas instead of corn for the strips?

You can, but corn tortillas fry crispier and hold up longer in the soup without turning to mush. Flour tortilla strips go soft within a few minutes of hitting the broth.

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Chick-fil-A Tortilla Soup Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 large chicken breasts, boneless and skinless
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 chipotle pepper in adobo sauce, minced
• 1 tbsp adobo sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• 1/2 cup sour cream
• Juice of 1 lime
• 4 small corn tortillas
• 1 tbsp vegetable oil
• Shredded cheese, sliced avocado, and fresh cilantro for topping

Method

 

1. Pour the 4 cups chicken broth into a medium pot and bring to a simmer over medium heat. Add the chicken breasts and poach for 18 to 20 minutes until they reach 165°F (74°C). Remove the chicken and shred it; reserve the broth.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté the diced onion and red bell pepper for 5 to 6 minutes until soft. Add the minced garlic, chipotle pepper, and adobo sauce and stir for 1 minute.
3. Add the 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika and stir for 30 to 45 seconds over medium heat.
4. Pour in the reserved broth, fire-roasted tomatoes, black beans, frozen corn, and 1/2 tsp salt. Bring to a boil, then simmer uncovered for 12 to 15 minutes. Stir in the shredded chicken for the final 5 minutes.
5. Cut the 4 corn tortillas into 1/4-inch strips. Heat 1 tbsp vegetable oil in a small skillet over medium-high heat and fry the strips for 2 to 3 minutes, turning once, until golden and crisp. Transfer to a paper towel-lined plate.
6. Remove the pot from heat. Stir in the 1/2 cup sour cream and juice of 1 lime. Ladle into bowls and top with the crispy tortilla strips, shredded cheese, avocado, and cilantro.

Notes

The soup keeps well in the fridge for up to 4 days and the flavor improves overnight, so it’s a good candidate for cooking on Sunday. Store the tortilla strips at room temperature in a separate container so they don’t absorb moisture from the soup. If you’re making this for the first time, taste the broth right before adding the sour cream and lime — that’s your best window to adjust salt and heat.