Are you one of those people who eagerly waits for the colder months just to get your hands on a warm, comforting bowl of Chick-fil-A’s Chicken Tortilla Soup? You’re definitely not alone! This seasonal favorite has built up quite a fan base over the years, and for good reason. But have you ever wondered exactly what goes into this delicious soup that makes it so irresistible?
I’ve been obsessed with this soup for years and even tried making it at home countless times. Today, I’m breaking down everything you need to know about what’s actually in Chick-fil-A’s Chicken Tortilla Soup – from the key ingredients to the nutritional info and even some pairing suggestions!
What Is Chick-fil-A’s Chicken Tortilla Soup?
Chick-fil-A describes their Chicken Tortilla Soup as “shredded chicken breast with navy and black beans in a white creamy soup base with a perfect blend of vegetables and spicy heat Topped off with seasoned corn tortilla strips”
This hearty soup is only available during the cooler months as a seasonal menu item, which honestly makes it even more special. The limited availability has turned it into something of a cult favorite that customers look forward to each year.
Key Ingredients in Chick-fil-A’s Chicken Tortilla Soup
Let’s break down the main components that make this soup so delicious:
1. Shredded Chicken Breast
The star of the show! Chick-fil-A uses tender, shredded chicken breast that provides a protein-rich base for the soup. The chicken is perfectly cooked and shredded to just the right consistency.
2. Navy and Black Beans
These two types of beans add both texture and nutrition to the soup
- Navy beans – These small white beans add creaminess and help thicken the soup
- Black beans – Provide contrast in color and a slightly firmer texture
3. Creamy White Soup Base
The soup features a rich, velvety base that balances the spices perfectly. This creamy texture comes from a combination of chicken broth and a touch of cream or sour cream.
4. Vegetables
The soup contains a medley of vegetables including:
- Diced tomatoes
- Onions
- Roasted corn
- Peppers
5. Seasoned Corn Tortilla Strips
No tortilla soup would be complete without these crunchy toppers! Chick-fil-A’s version features corn tortilla strips that are lightly seasoned to add the perfect textural contrast to the creamy soup.
6. Spices and Seasonings
While Chick-fil-A keeps their exact spice blend under wraps, the soup likely contains:
- Cumin
- Chili powder
- Garlic
- Smoked paprika
- A hint of chipotle for smoky heat
Flavor Profile and Texture
What makes this soup really stand out is its carefully balanced flavor profile:
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Taste: The soup has a warm, savory base with a mild-to-medium spice level. It’s not overwhelmingly spicy but has enough heat to warm you up.
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Texture: One of the best things about this soup is the variety of textures – from the creamy broth to the tender chicken, hearty beans, and the crispy tortilla strips on top.
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Aroma: The soup has an inviting scent of roasted vegetables, savory chicken, and warm spices that makes it even more appetizing.
Nutritional Information
If you’re watching what you eat, here’s what you need to know about the nutritional content of Chick-fil-A’s Chicken Tortilla Soup:
- Calories: Approximately 260-340 calories per serving
- Protein: 20-25 grams per serving
- Fiber: 6-8 grams per serving
- Fat: 10-15 grams per serving
This makes it a relatively balanced option compared to many fast food items. The high protein content from the chicken and beans helps keep you feeling full, while the beans also provide a good dose of fiber.
Is Chick-fil-A’s Chicken Tortilla Soup Healthy?
Overall, this soup is one of the healthier options on the Chick-fil-A menu. It provides a good balance of protein, fiber, and nutrients. However, it can be high in sodium, so those monitoring their salt intake should consume it in moderation.
Common Questions About the Soup
Is it Gluten-Free?
Yes! The Chicken Tortilla Soup at Chick-fil-A is gluten-free, making it a great option for those with celiac disease or gluten sensitivities.
Does it Contain Dairy?
Yes, the soup contains dairy in its creamy base. If you’re avoiding dairy, you’ll want to skip this one or try making a dairy-free version at home.
What’s the Secret Ingredient?
While Chick-fil-A doesn’t reveal all their secrets, many believe the “secret” to their chicken’s flavor is a pickle juice marinade. For the soup specifically, the blending of white beans to create thickness without excessive cream might be one of their clever techniques.
How to Enjoy Chick-fil-A’s Chicken Tortilla Soup
Perfect Pairings at Chick-fil-A
Want to make your soup experience even better? Here are some great items to pair with your soup:
- Side Salad: The freshness of a side salad makes a nice contrast to the warm soup
- Grilled Nuggets: For extra protein and that classic Chick-fil-A flavor
- Waffle Fries: Because, honestly, when aren’t waffle fries a good idea?
- Iced Tea or Lemonade: To balance the warmth of the soup
Making It at Home
When the soup isn’t available (or you just want to enjoy it anytime), you can try making a copycat version at home. Here’s a quick overview of the process:
- Blend or mash some white beans for thickness
- Sauté onions, garlic, and spices
- Add tomatoes, beans, chicken broth, and more beans
- Simmer to blend flavors
- Mix in masa harina (corn flour) for authentic thickness
- Add shredded chicken and corn
- Finish with sour cream and lime juice
- Top with homemade baked tortilla strips
Why People Love This Soup
There’s something special about this soup that keeps people coming back year after year. I think it’s the perfect comfort food – hearty and filling without being too heavy, with just the right amount of spice to warm you up on a cold day.
The seasonal availability definitely adds to its appeal. Like the McRib or Starbucks’ Pumpkin Spice Latte, the limited-time nature makes it feel more special when it does return each year.
My Personal Take
I’ve gotta admit, I’m one of those people who gets a little too excited when Chick-fil-A brings this soup back each year. There’s something about that first spoonful when the weather turns cool that just feels right, ya know?
What I love most is how it manages to be both creamy and light at the same time. The crispy tortilla strips on top are non-negotiable for me – that crunch against the smooth soup is EVERYTHING.
If you haven’t tried making it at home yet, I highly recommend giving it a shot. It’s never quite the same as the original, but it’ll definitely satisfy your craving during those long, soup-less summer months!
Final Thoughts
Chick-fil-A’s Chicken Tortilla Soup is one of those rare fast food items that actually feels like a proper, homemade meal. The combination of tender chicken, beans, veggies and that perfectly seasoned broth makes it stand out from typical fast food fare.
Whether you’re a longtime fan or someone who’s curious to try it for the first time, keep an eye out for when it returns to the menu each fall. And if you miss it, now you know what goes into it so you can attempt your own version at home!
Have you tried this soup before? What did you think? And if you’ve made a copycat version, I’d love to hear how it turned out!
Pro tip: If you’re making this at home and want to get closer to the Chick-fil-A version, try blending some of the white beans to create that signature thickness without relying too heavily on cream. And don’t skip the lime juice at the end – it adds a brightness that balances everything out perfectly!
How To Make Copycat Chick-Fil-A Chicken Tortilla Soup
• White Beans: Any beans labeled cannellini, great Northern beans, navy beans, or white kidney beans should work here. You could keep them all whole, but I found that blending or mashing some of them added a pleasant thickness to the soup base. In fact, though Chick-fil-A guards its recipe closely, I suspect that blending white beans may be one of their secrets. • Neutral oil: To give this that fast food flavor, a neutral oil like vegetable or sunflower is best, but if olive oil is what you’ve got, it’ll work great too. • Canned Tomatoes: I love the convenience of using fire-roasted canned, diced tomatoes with green chiles because they bring a lot of added flavor without any added effort. That said, if you only have regular canned tomatoes, those will work too. You can add a small can of green chiles or use black beans with added chiles if you can find them, or skip the chiles altogether.• Black Beans: Though I usually would recommend rinsing your beans before using them in a recipe, here you get to skip that step! Keeping some of the bean juice from the can helps add flavor and thickness to this soup. • Chicken Broth: I recommend using low-sodium broth so you can better control the level of salt and flavor in your soup. If you’ve only got regular sodium, take care to taste before you season with salt, as you might need less than you think. • Masa Harina: Masa harina is a corn flour commonly used in Mexican cuisine for making various doughs and thickening soups and sauces. You can typically find several brands in grocery stores such as Goya, Masienda, and Bob’s Red Mill. Mixing a little masa harina with water creates a paste, which is added towards the end of cooking to thicken the soup. However, If you don’t have any masa harina, don’t worry—the soup will still be a winner. You can always adjust the consistency by adding more sour cream or mashed beans. • Shredded Cooked Chicken: Utilizing store-bought rotisserie chicken is a smart shortcut, but it still takes a little time to shred. To save even more time, I like to buy and shred the chicken on a Sunday (or a couple of days before making the soup) and store it in the fridge for the week. • Frozen Corn: I like the convenience of frozen corn (and it’s certainly what they’re using at Chick-fil-A), but feel free to use fresh if you’ve got it. • Sour Cream: In developing this recipe, I loved the idea of creating a creamy base without relying on heavy cream, and thought the added tang from sour cream was quite nice. Feel free to substitute, potentially adding a little more lime juice to compensate. • Lime Juice: A squeeze of fresh lime is my favorite way to add brightness to an otherwise heavy soup, so I add some in at the end of cooking AND pair it with lime wedges for serving. You’ll need ~2 limes for the soup, and however many you’d like for serving, so plan accordingly.Corn Tortillas: While you can totally crush corn tortilla chips for the crunchy topping here, making your own strips with my no-fry method is both effortless and delicious.
If you’re not a great multitasker in the kitchen, it’s a good idea to blend the beans for the soup base before you start your soup. If you can handle a pot on the stove and a blender going, feel free to do the first two steps simultaneously. Similarly, you can bake the tortilla strips ahead of time, or do them once your soup is ready.
They’re pretty quick once you get your oven preheated. Simply slice your tortillas into strips, coat them in a little oil, and bake them. Depending on how hot your oven runs, check them early—they will continue to crisp up as they cool.
Like many soups, this one starts by sautéeing your aromatics (i.e., your onion, garlic, and spices). Let the onions go for a few minutes on their own, then add the garlic and spices, making sure to stir so nothing burns.
Once those have cooked all together for about 10 minutes total and your kitchen is smelling good, you’ll add the tomatoes, cooking just until the liquid has evaporated a bit. Season with salt and pepper (start slow; you can always season more once the rest of your ingredients have been added).
Next add the pureed or mashed white beans, the cans of black beans and whole white beans (including their liquid!), and some broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes. Now is a great time to taste for salt, adding more if you went light earlier.
While your soup is simmering, mix the masa harina and a few tablespoons of water until combined.
Once the soup has thickened and the flavors have melded, stir the masa harina in, along with the chicken and corn. Cook it until everything is heated through, then stir in the sour cream and lime juice and taste for seasoning.
Full list of ingredients and directions can be found in the recipe above.
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)
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Chicken Tortilla Soup
- Step 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.
- Step 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.
- Step 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.
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Tortilla Strips & Assembly
- Step 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.
- Step 2 Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.
- Step 3 Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).
