copycat recipe for chick fil a chicken tortilla soup

The Best copycat recipe for chick fil a chicken tortilla soup

I’ve been making this copycat Chick-fil-A chicken tortilla soup for years, and it’s become one of my go-to meals—not just because it tastes exactly like the restaurant’s version, but because it’s simple to prepare and always a hit with my family. My kids, especially my little one who’s still getting used to new foods, love the way it’s mild but still satisfying, with the perfect balance of flavors. It’s not too spicy, not too heavy, and it fills up the whole family without making anyone feel guilty about eating it. Plus, it’s a great way to use up leftover chicken, which I always have around since we eat a lot of it at home anyway.

This soup is also perfect for special occasions or just a lazy Sunday night. It’s hearty enough to feed a crowd if you double the batch, but it’s also easy to serve in small portions for a quick meal. My husband and I love it because it’s comforting without being too rich—just the right amount of creaminess from the broth and the slight tang of the tortilla strips. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the veggies, and it’s packed with flavor without all the extra sodium you’d find in some restaurant versions. It’s a way to eat well that still feels like a treat. Plus, it’s something my kids will actually eat more than once, which is a win in my book.

Copycat Chick-fil-A Chicken Tortilla Soup

4.6 from 1508 votes

A creamy, flavorful tortilla soup inspired by Chick-fil-A, featuring tender chicken, crispy tortilla strips, and a rich tomato-based broth. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup chicken broth
• 1 cup water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)

For the Sauce

• 2 cups chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced green chiles
• 1 (14.5 oz) can diced tomatoes with green chiles
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp cumin
• 1 cup chicken broth (for thinning)
• ½ cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese
• ½ cup sour cream

For the Tortilla Strips

• 1 large flour tortilla (or corn tortilla for variation)
• 1 tbsp vegetable oil
• ½ tsp salt

For Garnish

• ½ cup chopped cilantro
• ½ cup diced red onion
• 1 lime, cut into wedges
• 1 avocado, sliced (optional)
• Hot sauce (optional)

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a large pot, combine chicken, chicken broth, water, olive oil, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Bring to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes until chicken is fully cooked and tender. Remove chicken, shred with forks, and set aside. Strain broth through a fine-mesh sieve to remove any bits.
2. 2 In a medium saucepan, sauté diced onion and minced garlic in a little oil until soft (3-4 minutes). Add crushed tomatoes, tomato sauce, diced green chiles, diced tomatoes with green chiles, salt, black pepper, oregano, thyme, and cumin. Simmer for 10 minutes. Stir in shredded chicken, strained broth, and heavy cream. Simmer for another 10 minutes. Stir in shredded cheddar cheese until melted.
3. 3 For tortilla strips: Cut the tortilla into ¼-inch strips. Heat oil in a skillet over medium heat. Fry tortilla strips in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels. Repeat until all tortilla strips are cooked.
4. 4 Divide the soup into oven-safe bowls. Top each bowl with tortilla strips. Garnish with chopped cilantro, diced red onion, lime wedges, avocado slices (if using), and hot sauce.

🔧Equipment

• Large pot
• Medium saucepan
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Slotted spoon
• Blender (optional, for smoother sauce)
• Oven-safe skillet or baking dish
• Tortilla strip maker or rolling pin
• Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18.5💛Saturated Fat: 8.5❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 6🍬Sugars: 7🥩Protein: 35

📝Notes

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This Chick-fil-A chicken tortilla soup recipe is always a solid choice for any gathering because it’s simple enough to make ahead and still taste just like the restaurant version when you’re short on time. It’s perfect for family dinners, potlucks, or even when you want a comforting meal that doesn’t require last-minute stress. The flavors are balanced—tender chicken, creamy broth, and that signature kick from the tortilla chips—so it’s always a hit with everyone. Plus, it’s easy to double or triple the batch, so you’re covered no matter how many people show up.

❓ Frequently Asked Questions About Copycat Chick-fil-A Chicken Tortilla Soup

1. What are the key ingredients I need to make a copycat Chick-fil-A Chicken Tortilla Soup?

To recreate the authentic taste, you’ll need chicken breast or thighs (boneless, skinless), Chick-fil-A seasoning blend (or homemade mix with salt, pepper, garlic powder, onion powder, paprika, and a touch of cayenne), tortilla strips (store-bought or homemade), rotisserie chicken broth (or chicken broth with a few extra chicken bouillon cubes), chicken broth, tomato sauce or crushed tomatoes, diced tomatoes, potatoes (diced), green chiles (optional), corn kernels, onion (diced), garlic (minced), celery (diced), bell peppers (diced), diced tomatoes, chicken broth, Chick-fil-A seasoning, tortilla strips, shredded cheese (cheddar or Monterey Jack), sour cream, hot sauce (like Cholula or Tabasco), and a pinch of cayenne pepper for heat.

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2. Can I substitute any ingredients if I don’t have them on hand?

Yes! Here are some common swaps: – Rotisserie chicken broth → Use chicken broth + 1-2 chicken bouillon cubes (or vegetable broth if needed). – Chick-fil-A seasoning → Mix 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika, and a pinch of cayenne for a similar flavor. – Tortilla strips → Use crushed tortilla chips or store-bought tortilla strips (some brands work better than others). – Green chiles → Skip or use jalapeños for a similar kick. – Corn kernels → Use diced frozen corn or canned corn (drained). – Extra broth → Add chicken broth or chicken bouillon to thin the soup if too thick.

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3. How do I ensure the soup tastes just like Chick-fil-A’s version without the store-bought seasoning?

For the best results, focus on: – Cooking the chicken properly – Simmer bone-in, skin-on chicken thighs (or breast) in broth with the seasoning blend until tender (~30-40 mins). Remove, shred, and set aside. – Balancing flavors – Use rotisserie chicken broth (if available) for depth, then add extra broth or bouillon to adjust consistency. – Layering spices – Instead of just salt, use Chick-fil-A’s signature blend (or a mix of garlic powder, onion powder, paprika, and a hint of cayenne) for that signature taste. – Tortilla strips texture – Toast them lightly in oil before adding to the soup for a crispy bite. – Cheese & sour cream – Use shredded cheddar or Monterey Jack for meltiness, and sour cream for creaminess (Chick-fil-A’s version is slightly tangy).

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4. How long does it take to make this recipe, and what’s the best way to organize the steps?

Total time: ~45-60 minutes (active prep + simmering). Best order of steps: 1. Prep veggies – Dice onion, garlic, celery, bell peppers, and potatoes (keep some whole for potatoes). 2. Cook chicken – Season chicken, simmer in broth with seasoning until tender (~30-40 mins), then shred. 3. Sauté veggies – Cook onions, garlic, and celery in oil until soft (~5 mins), then add potatoes and bell peppers (~10 mins). 4. Build the soup base – Add diced tomatoes, broth, and shredded chicken. Simmer (~15-20 mins). 5. Add tortilla strips – Stir in toasted tortilla strips (~2 mins). 6. Finish & serve – Top with cheese, sour cream, and hot sauce. Let sit 5 mins before serving.

Pro tip: Prep veggies and chicken ahead to save time!

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5. Why is my homemade version not as creamy as Chick-fil-A’s, and how can I improve it?

Chick-fil-A’s soup has a richer, creamier texture due to: – Broth depth – Using rotisserie chicken broth (or high-quality chicken broth) adds richness. – Cheese & sour cream – The shredded cheese melts into the soup, while sour cream adds creaminess. – Starch from potatoes – Chick-fil-A likely uses more potatoes or corn for thickness. Improvements for creaminess: – Add ½ cup heavy cream or half-and-half (stir in at the end). – Use a roux – Cook 1 tbsp butter + 1 tbsp flour in a pan, then whisk into the soup. – Blend a small portion (optional) – Use an immersion blender to smooth out chunks. – More sour cream & cheese – Top with extra sour cream and cheese before serving. – Simmer longer – Let the soup reduce slightly to concentrate flavors.