Craving the creamy, comforting goodness of Chick-Fil-A’s seasonal favorite? You’re in the right place. This Chick Fil A Chicken Tortilla Soup recipe is a perfect copycat, delivering all the rich flavor and hearty texture you love, right in your own kitchen. Forget waiting for it to appear on the menu; now you can enjoy this sensational soup any time of year. It’s simple, satisfying, and tastes just like the real deal.
We’ve cracked the code to that signature creamy base, tender shredded chicken, and perfect blend of corn and beans. This recipe is designed for home cooks, meaning it’s straightforward, uses easy-to-find ingredients, and comes together in no time. Get ready to make a soup your whole family will ask for again and again.
Why This Chick Fil A Chicken Tortilla Soup Recipe Works
This isn’t just another soup recipe; it’s your new go-to for a reason. We focused on capturing the authentic essence of the original Chick Fil A Chicken Tortilla Soup while keeping the cooking process incredibly simple. The secret lies in using cream cheese and a little heavy cream to achieve that velvety, rich texture that makes the restaurant version so irresistible. It’s a one-pot wonder that’s perfect for a cozy weeknight dinner but impressive enough to serve to guests.
Key Ingredients for The Perfect Copycat Soup
This recipe relies on a combination of pantry staples and fresh ingredients to build its signature flavor. Here’s what you’ll need:
For the Soup Base
- Chicken: Boneless, skinless chicken breasts are ideal. You can cook and shred them yourself for the freshest flavor. For tips on perfectly cooked chicken, check out this guide for baking boneless chicken breasts.
- Chicken Broth: The foundational liquid that provides a savory depth.
- Cream Cheese: The key to the signature creamy texture. Use full-fat for the best results.
- Heavy Cream: Adds an extra layer of richness and silkiness to the soup.
- Navy and Black Beans: We use both for variety in texture and flavor. Make sure to rinse and drain them well.
- Corn: Whole kernel corn adds a touch of sweetness and classic tortilla soup character.
- Onion and Garlic: Essential aromatics that build the flavor base.
- Celery: Provides a subtle, savory background note.
- Spices: A simple blend of chili powder, cumin, and dried oregano brings the perfect amount of warmth without being overly spicy.
For the Toppings
- Tortilla Strips: You can’t have tortilla soup without them! Crispy seasoned tortilla strips provide the perfect crunch.
- Shredded Cheese: A blend of Colby and Monterey Jack cheese is our top choice for melting.
How to Make Chick Fil A Chicken Tortilla Soup Step-by-Step
Making this beloved soup is easier than you think. Follow these simple steps for a flawless result every time.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the shredded chicken, rinsed navy beans, black beans, and corn to the pot. Pour in the chicken broth and add the chili powder, cumin, and oregano. Stir everything together until well combined.
- Simmer the Soup: Bring the soup to a gentle simmer. Let it cook for about 15 minutes to allow the flavors to meld together beautifully.
- Create the Creamy Base: In a separate bowl, whisk the softened cream cheese until it’s smooth. Slowly temper the cream cheese by adding a ladleful of the hot soup broth to it, whisking constantly until smooth. This prevents the cream cheese from curdling.
- Finish the Soup: Pour the cream cheese mixture back into the soup pot. Stir in the heavy cream. Continue to cook on low heat for another 5-10 minutes, stirring occasionally, until the soup is heated through and has a consistent, creamy texture. Do not let it boil.
- Serve and Garnish: Ladle the hot soup into bowls. Top generously with shredded cheese and crispy tortilla strips. Serve immediately and enjoy!
Tips for the Best Creamy Tortilla Soup
A few simple tricks can take your homemade Chick Fil A Chicken Tortilla Soup from great to absolutely perfect.
- Use a Rotisserie Chicken: For a major time-saver, use a store-bought rotisserie chicken. It’s already cooked, seasoned, and easy to shred.
- Room Temperature Cream Cheese: Make sure your cream cheese is fully softened to room temperature. This is crucial for achieving a smooth, lump-free consistency when you mix it in.
- Don’t Boil After Adding Dairy: Once you add the cream cheese and heavy cream, keep the soup at a low heat. Boiling can cause the dairy to separate, changing the texture of your soup.
- Taste and Adjust: Always taste your soup before serving. You may want to add a pinch more salt or a little extra chili powder to suit your preference.
What to Serve with Your Soup
While this Chick Fil A Chicken Tortilla Soup is a complete meal on its own, it also pairs wonderfully with a few simple sides. A crisp green salad, a slice of warm cornbread, or a simple cheese quesadilla would all be excellent accompaniments. For a heartier meal, serve it alongside some easy chicken fajitas.
Storage and Reheating Instructions
This soup makes for fantastic leftovers! Here’s how to store and reheat it properly:
- To Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Keep the toppings separate until you’re ready to serve.
- To Reheat: Gently warm the soup in a saucepan over low heat, stirring occasionally until heated through. Avoid using the microwave, as it can cause the creamy base to separate.
- Freezing: Due to the dairy content, freezing is not recommended as it can result in a grainy texture upon thawing.
Frequently Asked Questions
Yes! Sauté the aromatics as directed and add them to the slow cooker with all other ingredients except the cream cheese and heavy cream. Cook on low for 4-6 hours. In the last 30 minutes, temper the softened cream cheese with some hot broth, then stir it and the heavy cream into the slow cooker until combined and heated through.
To add some heat, you can include a finely diced jalapeño along with the onions and celery. Alternatively, add 1/4 to 1/2 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the finished soup.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally. Avoid boiling. Keep toppings like tortilla strips and cheese separate until serving to maintain their texture.
Besides the classic crispy tortilla strips and shredded cheese, other great toppings include a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, a squeeze of lime juice, or sliced jalapeños for an extra kick.
The easiest method is to use a store-bought rotisserie chicken. You can also boil or bake 1.5 lbs of boneless, skinless chicken breasts until cooked through, then shred them with two forks or in a stand mixer with the paddle attachment for a few seconds.
More Delicious Soup Recipes to Try
If you loved this recipe, you’re sure to enjoy some of our other fan-favorite soups. Try our viral Marry Me Chicken Soup for another creamy delight, or our cozy Copycat Panera Broccoli Cheddar Soup. For something with a bit of a kick, our Cajun Potato Soup is always a winner.
Get Ready to Enjoy!
You now have everything you need to recreate one of the most popular soups from the comfort of your home. This copycat Chick Fil A Chicken Tortilla Soup is sure to become a staple in your recipe rotation. If you make it and love it, we’d be thrilled if you shared your creation on Pinterest! Your shares help us grow and bring more delicious recipes to everyone.
Chick Fil A Chicken Tortilla Soup Recipe
Chick Fil A Chicken Tortilla Soup (Easy Copycat Recipe)
Ingredients
Equipment
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and celery; cook until soft (5-7 minutes). Stir in minced garlic and cook for 1 more minute until fragrant.
- Add the shredded chicken, rinsed navy and black beans, corn, chicken broth, chili powder, cumin, and oregano to the pot. Stir to combine.
- Bring the soup to a simmer and cook for 15 minutes to allow the flavors to meld.
- In a separate bowl, whisk the softened cream cheese until smooth. Slowly add one ladleful of hot soup broth to the cream cheese, whisking constantly until smooth to temper it.
- Pour the cream cheese mixture into the soup pot. Stir in the heavy cream. Cook on low for 5-10 minutes until heated through. Do not let the soup boil.
- Ladle the hot soup into bowls and garnish with shredded cheese and tortilla strips before serving.
Notes
Proper Mixing: Ensure your cream cheese is at room temperature and properly tempered to avoid lumps in your soup.
Do Not Boil: To maintain the creamy texture, avoid boiling the soup after adding the cream cheese and heavy cream.
