Copycat Chick Fil A chicken tortilla soup is a creamy, hearty soup packed with tender chicken, beans, corn, and flavorful seasonings. This easy homemade version brings the restaurant favorite to your own kitchen so you can skip the expensive drive thru trip!

When I get sick, I find myself hitting the drive thru or ordering in more than I should.

And Chick Fil A is one of my favorites to order from.

They have the nuggets and sandwiches the kids want and comforting hearty chicken tortilla soup, which is the perfect sick day meal.

This copycat Chick Fil A chicken tortilla soup tastes just as cozy and satisfying as the original version.

It’s loaded with tender chicken, hearty beans, sweet corn, and warm spices in a creamy, flavorful broth.

Making it at home means you can whip up a big pot for the whole family, adjust the seasonings to your liking, and have plenty of leftovers for easy lunches during the week.

Serve each bowl with crispy tortilla strips, a sprinkle of cheese, or your favorite toppings for an easy meal without hitting the drive thru.

Ingredients

To make this you’ll need:

Heavy cream– Don’t substitute a lower fat dairy product.
Sour cream– Full fat is best.
Navy beans– A drained can, divided.
Oil– Vegetable. You could also use olive oil or canola oil.
Fresh veggies– Diced sweet onion and diced bell pepper.
Garlic– Minced.
Spices– Chili powder, cumin, salt, smoked paprika, black pepper.
Chicken stock– You could substitute chicken broth.
Chicken– Chopped. Rotisserie or leftover grilled chicken works really well.
Rotel – Canned diced tomatoes with green chiles, undrained.
Black beans– A can of black beans, drained.
Corn– Canned.
Toppings– Sour cream, tortilla strips, lime, jalapeno, and/or cilantro.

How to Make

Copycat Chick Fil A chicken tortilla soup is very easy to make.

Start by blending the cream, sour cream and half the navy beans until smooth in a blender or food processor.

Set the mixture aside.

Then add the oil, onion and pepper to a large pot over medium heat.

Let them cook until they start to soften, about 2-3 minutes.

Stir in the garlic, chili powder, cumin, salt, smoked paprika, and pepper and cook for an additional 1-2 minutes.

Add the chicken stock, chicken, rotel, black beans, and corn.

Give everything a good stir and bring the soup to a boil.

Once it boils, stir the heavy cream mixture into the pot.

Cook the soup for 10 more minutes or until the soup reaches the desired thickness.

Serve topped with sour cream, cilantro, limes, tortilla strips, and jalapeno if desired.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

The leftovers will likely thicken in the fridge.

For the best consistency, reheat in a pot on the stove and thin out with a little chicken broth or stock if needed.

Tips and Tricks

Go for rotisserie chicken or leftover grilled or roast chicken for this. It saves time.
You can’t stir this soup too much! When in doubt, stir, especially when you are adding in the creamy base.
Store any toppings like tortilla strips separately.
Worried about sodium? Use low sodium broth or stock.
Feel free to add a little more stock to thin the soup out if it gets too thick.

Other Copycat Chick Fil A Recipes

Copycat Chick Fil A chicken tortilla soup is an easy, tasty take on the fast food comfort food.

Make it and enjoy without hitting the drive thru!

Looking for other copycat Chick Fil A recipes?

Try these:

If you’ve tried this COPYCAT CHICK FIL A CHICKEN TORTILLA SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Chick Fil A’s Chicken Tortilla Soup (Copycat Recipe)

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Course: Dinner, Lunch, Soup

Cuisine: American, Southwestern, Tex Mex

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Author: Meaghan @ 4 Sons R Us

Ingredients

1 cup heavy cream
1 cup sour cream
1 15 oz can navy beans divided
3 tablespoons vegetable oil
1 sweet onion peeled & diced
1 bell pepper seeded & diced
3 cloves garlic minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
5 cups chicken stock
2 cups chopped chicken
1 10 oz can diced tomatoes with green chiles
1 15 oz can black beans drained & rinsed
1 15 oz can corn kernels drained
Sour cream tortilla strips, limes, jalapeno, cilantro for topping

US Customary - Metric

Instructions

Blend the cream, sour cream and half the navy beans until smooth, set aside.
1 cup heavy cream, 1 cup sour cream, 1 15 oz can navy beans
In a large pot over medium heat, add the oil, followed by the onion and peppers and cook until they start to soften, about 2-3 minutes.
3 tablespoons vegetable oil, 1 sweet onion, 1 bell pepper
Add the garlic, chili powder, cumin, salt, smoked paprika, and pepper and cook for an additional 1-2 minutes, stirring constantly.
3 cloves garlic, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon smoked paprika, ¼ teaspoon black pepper
Add the chicken stock, chicken, tomatoes, black beans, and corn and stir. Bring to a boil
5 cups chicken stock, 2 cups chopped chicken, 1 10 oz can diced tomatoes with green chiles, 1 15 oz can black beans, 1 15 oz can corn kernels
Add the heavy cream mixture to the pot and stir.
Cook for 10 minutes, or until the soup reaches the desired thickness
Serve topped with sour cream, cilantro, limes, tortilla strips, and jalapeno if desired.

Notes

Go for rotisserie chicken or leftover grilled or roast chicken for this. It saves time.
You can't stir this soup too much! When in doubt, stir, especially when you are adding in the creamy base.
Store any toppings like tortilla strips separately.
Worried about sodium? Use low sodium broth or stock.
Feel free to add a little more stock to thin the soup out if it gets too thick.