Chick Fil A Chicken Tortilla Soup is Tex Mex at its finest! We have the cayenne and chili powder, the peppers and onions, the beans and chiles, the shredded chicken, the limes and jalapeños… It’s all here! With a dollop of sour cream and heavy cream to go along with it, its silky smooth texture makes this Chick Fil A soup a comfort meal that warms you up from your toes to your nose. Perfect for freezing or finishing in just one serving!
Chick Fil A Chicken Tortilla Soup
Spring, summer, fall, winter — I make bulky soups year-round! Why? Because they’re cheap, filling, and delicious!
While it’s hard to pin down some of their seasonal menu items, the chicken tortilla soup from Chick Fila A™ is one I can enjoy whenever I want — because I’ve learned how to make it myself! And now you can, too.
The best way to enjoy a bit of heat is to add just the right amount of creaminess to tone it down — and this Chick Fil A tortilla soup recipe does it beautifully!
Combined with juicy chicken, sweet corn, and plenty of beans for bulky protein, I can’t imagine a more filling, flavorful pot!
This Chick Fil A soup recipe reminds me a lot of my own chicken tortilla soup — though I use a thinner, more refreshing broth in mine — or my spicy chicken taco soup!
I love to switch between the three recipes to shake things up during the long, cold months.
Ingredient Notes and Substitutions
- White Onion & Red Bell Pepper – These two ingredients guarantee flavor!
Any other onion or bell pepper is just as good, so use what’s available and what you like best.
- Chili Powder, Cayenne Pepper, & Paprika – Iconic, classic Mexican seasonings for just a subtle level of heat.
You can always use a little less or a little more — the measurements here aren’t set in stone!
- Canned Tomatoes with Green Chiles – A soup without acidity just isn’t the same. Canned tomatoes add that tang, and the chiles add the heat!
I use Rotel, but any brand works just fine.
- Shredded Cooked Chicken – I have an easy crockpot shredded chicken recipe for occasions such as this! It’s great for when I want to make it in bulk.
Alternatively, I’ve been known to grab a rotisserie chicken and shred it when I need to make this Chick Fil A chicken tortilla soup quickly.
- Heavy Cream & Sour Cream – We’re not playing around – we want a thick, creamy broth!
To get a more traditional consistency, a bit different from the original Chick Fil A tortilla soup recipe, don’t use any cream. Or use just a bit! It’s totally customizable.
- Tortilla Strips, Cilantro, Jalapeños, & Lime Wedge – All about presentation? Don’t skip these!
They also add great texture, freshness, and acidity to copycat Chick Fil A tortilla soup for depth and delicious flavor!
Spice Up Your Copycat Chick Fil A Tortilla Soup!
- Love Cheese? A sprinkle of shredded cheese makes a great topping for Chick Fil A chicken tortilla soup! A Mexican blend would be just perfect.
- Can’t Get Enough Heat? Rather than use jalapeños as a garnish, add them in when you sweat the onions and bell peppers to incorporate that spicy, pepper flavor throughout the entire pot!
- Make It Vegetarian – This Chick Fil A soup recipe is just as tasty without the chicken.
Add some extra beans if you want to bulk it up some more, or just serve as is – sans the meat.
Storing and Reheating Chicken Tortilla Soup From Chick Fil A
Covered and chilled in the fridge, leftovers will last you up to 3 days. Store garnishes separately and wait to add them until just before serving.
This is a great recipe for freezing! Once cooled, transfer to a freezer bag and seal. It will last for up to 6 months! For best results, let it thaw in the fridge before reheating.
The best way to reheat is to warm on the stovetop over medium-high heat.
Chick Fil A Tortilla Soup Recipe FAQ
Chicken tortilla soup at Chick Fil A is a seasonal item that you won’t find year-round, unfortunately. And it isn’t always released during the same season!
In 2020, it was around during the fall and winter months, while it was out in the early months of 2022 this time around.
Fortunately, you can easily recreate Chick Fil A chicken tortilla soup at home!
It’s a but spicy, but it certainly doesn’t have an overwhelming heat… Unless you want it to!
The heat mostly comes from the chili powder, cayenne powder, and green chiles. So it’s not like we’re working with super hot ingredients here!
Any one of these ingredients, plus the optional jalapeño garnishes, can be doubled to give your homemade Chick Fil A soup as much spice as you want.
Chicken tortilla soup is thinner than enchilada soup, which contains a thicker enchilada sauce and cream.
The Chick Fil A tortilla soup recipe steers from the traditional in that way — it actually contains heavy cream and sour cream for a thicker base. So it’s more of a mix between the two!
With love, from our simple kitchen to yours.
Other Copycat Soup Recipes
Copycat Chick Fil A Chicken Tortilla Soup
- 2 tablespoons butter
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 tablespoon garlic, minced
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 10 ounces canned tomatoes with green chiles, (I use Rotel)
- 6 cups chicken broth
- 30 ounces canned navy beans, drained, rinsed and divided
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned yellow corn, drained and rinsed
- 4 cups shredded cooked chicken
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons lime juice, (roughly 1 lime)
- chopped cilantro or flat leaf parsley
- tortilla strips
- jalapeno slices
- lime wedges
- In a large soup pot over medium-low heat, melt butter. Add onion and bell pepper and cook just until translucent, about 5 minutes. Add garlic and saute for 1 minute.
- To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.
- Add in half of the navy beans and all of the black beans corn and cooked chicken. Stir to combine.
- Turn heat to medium-high and let soup come to a bubble, then reduce heat to medium and allow soup to simmer, uncovered, for 30 minutes.
- Add the reserved can of navy beans to a medium-sized mixing bowl. Using a fork or spoon, mash the beans until they are a bit mushy and thick. Add the mashed beans to the pot of soup, and stir to combine.
- To a small bowl, add sour cream and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.
- Add in heavy whipping cream and lime juice, and stir to combine.
- Ladle soup into serving bowls. If desired, top with tortilla strips, cilantro, and jalapeno slices. Serve with lemon wedges and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2022, updated and republished September 2023
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