Chicken Tortilla Soup
Have you ever found yourself craving Chick-fil-A’s amazing chicken tortilla soup only to realize it’s not on the menu year-round? Or maybe it’s Sunday and all Chick-fil-A restaurants are closed? Well, I’ve got some exciting news for you! I’ve perfected a homemade version that many say tastes even better than the original, and I’m gonna share all my secrets with you today.
As someone who’s been obsessed with this soup for years I totally understand the frustration of only being able to get it during winter months. That’s exactly why I set out on a mission to recreate this hearty flavorful soup at home. And guess what? After several attempts, I think I’ve nailed it!
Why Make Chick-fil-A Chicken Tortilla Soup at Home?
- Enjoy it year-round – no more waiting for winter!
- Make it on Sundays when Chick-fil-A is closed
- Customize it to your taste preferences
- Save money by making a big batch at home
- Impress your family and friends with your cooking skills
The best part? This recipe is surprisingly easy and quick to make. Most people can have it ready to enjoy in about 20-30 minutes!
What Makes This Soup So Special?
Chick-fil-A’s chicken tortilla soup is hearty yet somehow still feels healthy. It’s packed with beans, veggies, and tender chicken, all swimming in a perfectly seasoned broth. What makes this soup unique is how it achieves creaminess without adding heavy cream or dairy. The secret? Pureed cannellini beans and creamed corn provide a velvety texture without the extra fat.
Ingredients You’ll Need
For my homemade Chick-fil-A chicken tortilla soup, you’ll need:
- 1 tablespoon oil (canola or olive oil work great)
- 1 small/medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt (plus more to taste)
- 3 (15-ounce) cans cannellini beans, undrained and divided
- 2 (10-ounce) cans diced tomatoes with green chilies (like Ro*TEL), undrained
- 1 (15-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, undrained
- 1 (15-ounce) can black beans, undrained
- 3-4 cups shredded cooked chicken (rotisserie chicken works great!)
- Juice of 1 lime
- Tortilla strips for garnish
Step-by-Step Instructions
1. Prepare Your Base
Heat the oil in a large pot over medium heat. Add your chopped onion and let it sauté for about 5 minutes until it becomes translucent. Then add the minced garlic and cook for another minute until fragrant. Stir in the cumin, oregano, and salt to bring out those amazing flavors.
2. Create the Creamy Base
While your onions are cooking, take 2 cans of the cannellini beans (don’t drain them!) and puree them in a blender until smooth. This bean puree is the secret to the soup’s creamy texture without adding cream.
3. Combine Everything
Add the pureed beans to your pot along with:
- The remaining can of cannellini beans (undrained)
- Both cans of diced tomatoes with green chilies (undrained)
- The cream-style corn
- The whole kernel corn (undrained)
- The black beans (undrained)
- Your shredded chicken
Stir everything together to combine all those yummy ingredients. Notice that we’re not draining any of the cans – the liquid helps create the perfect consistency and adds flavor!
4. Simmer and Season
Let your soup simmer over medium heat until it’s heated through, about 5-10 minutes. This gives all the flavors time to meld together. Right before serving, stir in the fresh lime juice and taste to see if you need more salt.
5. Serve and Garnish
Ladle your delicious soup into bowls and top with tortilla strips for that perfect crunch. You could also add other toppings like:
- Shredded cheese
- Diced avocado
- Fresh cilantro
- A dollop of sour cream
- Sliced jalapeños (if you like it spicy!)
Time-Saving Tips
If you’re in a hurry (and who isn’t these days?), here are some shortcuts:
- Use rotisserie chicken – This saves you the time of cooking chicken separately, plus it adds great flavor.
- Prep ahead – Chop your onion and garlic earlier in the day or the night before.
- Make a double batch – This soup freezes beautifully, so make extra for quick meals later!
Storage and Freezing Instructions
This soup actually gets better the next day as the flavors continue to develop. You can store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, let the soup cool completely, then transfer to freezer-safe containers. I recommend freezing in individual portions for easy reheating. It will keep well in the freezer for up to 3 months.
When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Frequently Asked Questions
Can I make this in a slow cooker?
Absolutely! I bet it would taste great in a slow cooker. Sauté the onions and garlic first, then add all ingredients to your slow cooker and cook on low for 4-6 hours.
How can I make this healthier?
You can use just the white meat from the rotisserie chicken and opt for low-sodium canned ingredients if you’re watching your salt intake.
Is this soup spicy?
The heat level comes from the diced tomatoes with green chilies. If you’re sensitive to spice, look for mild Ro*TEL or substitute with regular diced tomatoes and add a small amount of diced mild green chilies.
Can I add other vegetables?
Sure! Bell peppers, carrots, or zucchini would be great additions. Just dice them and sauté with the onions.
Why People Love This Recipe
I’ve shared this recipe with so many friends and family members, and they all rave about it. Many say they can’t tell the difference between this homemade version and Chick-fil-A’s – some even think it’s better!
One friend, Michelle, mentioned she’s made it several times and even freezes it for quick meals later. Another friend, Jo, commented that she loves Chick-fil-A’s tortilla soup and thought this was a great copycat version.
What I love most about this recipe is how it brings people together. It’s become a family favorite in our house, and my kids who usually only get chicken nuggets at Chick-fil-A have discovered what they’ve been missing out on!
Final Thoughts
There’s something so satisfying about recreating your favorite restaurant dishes at home. Not only do you save money, but you also get to enjoy them whenever the craving strikes – even on Sundays when Chick-fil-A is closed!
This homemade chicken tortilla soup has all the flavor and comfort of the original Chick-fil-A version but with the added benefit of being available year-round. Plus, when you make it yourself, you know exactly what’s going into it.
So the next time you’re craving that delicious Chick-fil-A chicken tortilla soup, don’t wait for winter or make a trip through the drive-thru. Head to your kitchen instead and whip up this copycat version that’s sure to become a new favorite in your recipe collection.
Happy cooking!
Recipe Card
Homemade Chick-fil-A Chicken Tortilla Soup
Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Total Time: 20-30 minutes
Servings: 5-8 depending on portion size
Ingredients:
- 1 tablespoon oil (canola or olive)
- 1 small/medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt (plus more to taste)
- 3 (15-ounce) cans cannellini beans, undrained, divided
- 2 (10-ounce) cans diced tomatoes with green chilies, undrained
- 1 (15-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, undrained
- 1 (15-ounce) can black beans, undrained
- 3-4 cups shredded cooked chicken
- Juice of 1 lime
- Tortilla strips for garnish
Instructions:
- Heat oil in large pot over medium heat. Add onion and sauté for about 5 minutes.
- Add garlic, cumin, oregano, and salt. Cook 2 minutes more.
- Meanwhile, puree 2 cans of cannellini beans in blender until smooth.
- Add pureed beans, remaining can of cannellini beans, diced tomatoes with chilies, both corns, black beans, and chicken to pot. Stir to combine.
- Bring to a simmer and cook for 5-10 minutes until heated through.
- Stir in lime juice before serving and adjust salt to taste.
- Serve topped with tortilla strips.
Notes:
- Don’t drain any of the cans – the liquid helps create the perfect soup consistency!
- Rotisserie chicken makes this recipe super quick and easy.
- Store leftovers in refrigerator for up to 5 days or freeze for up to 3 months.
Enjoy your homemade Chick-fil-A chicken tortilla soup any day of the week – even Sundays!
