Enjoy Tex-Mex At Home With Our Copycat Chick-Fil-A Chicken Tortilla Soup

copycat chickfila chicken tortilla soup topped with tortilla strips, cilantro, avocado, and sour cream

颁丑颈肠办-蹿颈濒-础’蝉 chicken tortilla soup boasts a (very!) dedicated fan base—as soon as sweater weather hits, people line up for this seasonal menu item. I can see why: It’s packed with rotisserie chicken, beans, corn, and a blend of cozy spices, making it the perfect comfort food to warm up with. But what if, like me, you live far from a Chick-fil-A? Whipping up a homemade version is the next best thing. After tasting how good this is, I’d say it gives the original a run for its money. Best part? When you make it yourself, you can easily customize it to you and your family’s tastes, no talking to a cashier required.

Yields: 6-8 servings

Prep Time: 30 mins

Total Time: 1 hour 10 mins


Chicken Tortilla Soup

  • 2

    (15-oz.) cans white beans, divided

  • 2 tbsp.

    neutral oil

  • 1

    medium yellow onion, finely chopped

  • 3

    cloves garlic, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp.

    ground cumin

  • 1 tbsp.

    smoked paprika

  • 1 tsp.

    chipotle chili powder

  • 1

    (15-oz.) can fire-roasted diced tomatoes with green chiles

  • 1

    (15-oz.) can black beans, drained, not rinsed

  • 4 c.

    low-sodium chicken broth

  • 2 tbsp.

    masa harina

  • 4 c.

    shredded cooked chicken (from about 1 rotisserie chicken)

  • 1 c.

    frozen corn kernels

  • 1/4 c.

    full-fat sour cream

  • 3 tbsp.

    fresh lime juice

Tortilla Strips & Assembly

  • 4

    (5") corn tortillas, sliced into 1/2" strips

  • 1 tbsp.

    (or more) neutral oil

  • Kosher salt

  • Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)


Chicken Tortilla Soup

  1. In a blender or food processor, blend 1 can white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.

  2. In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes; season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, about 5 minutes; season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors have melded, about 20 minutes.

  3. In a small bowl, mix masa harina and 2 tablespoons water until combined; stir into soup. Add chicken and corn; cook, stirring occasionally, until heated through, about 10 minutes. Stir in sour cream and lime juice; season with salt and pepper, if needed.

Tortilla Strips & Assembly

  1. Preheat oven to 400°. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.

  2. Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

  3. Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).

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