chick fil a chicken tortilla soup copycat recipe

The Best chick fil a chicken tortilla soup copycat recipe

I’ve been making this Chick-fil-A Chicken Tortilla Soup recipe for years now, and it’s one of those dishes that feels like a little slice of home comfort—simple, flavorful, and always a hit with my family. There’s something about the creamy, slightly spicy broth that makes it feel indulgent yet balanced, and it’s the kind of meal that doesn’t require much effort to make but leaves everyone satisfied. My kids, especially my little one who’s picky, will eat it straight from the bowl without complaint, and honestly, I don’t blame them. It’s got the right mix of tender chicken, crispy tortilla strips, and a hint of heat that keeps things interesting without being overwhelming. Plus, it’s something I can whip up in a pinch—whether it’s a quick dinner after school, a make-ahead meal for a busy weeknight, or even a crowd-pleaser for a small gathering. The fact that it’s got a little bit of everything—protein, veggies, and a touch of carbs—makes it a smart choice for a meal that’s both filling and nutritious.

What I love most about this recipe is how it’s adaptable. I’ll sometimes swap in extra veggies like bell peppers or zucchini if we’re feeling extra, or I’ll add a sprinkle of cheese for a little extra richness if I’m treating myself. My kids actually prefer it with a little extra sour cream on top, so I’ve learned to keep a small container handy just for them. It’s also one of those soups that’s great for meal prep—you can make a big batch on Sunday and reheat it throughout the week, and it’ll keep its texture and flavor without getting mushy. And let’s be honest, when it comes to soup, the health benefits are pretty solid. The chicken is lean, the tortilla strips add fiber, and the broth is packed with flavor without being heavy. It’s not some sad, watery bowl of soup—it’s hearty, satisfying, and full of taste. Plus, it’s something my kids will eat regularly, so I don’t have to stress over their picky eating habits as much. It’s the kind of recipe that feels like a win all around.

Chick-fil-A Chicken Tortilla Soup Copycat Recipe

4.9 from 1682 votes

A creamy, flavorful copycat version of Chick-fil-A’s iconic chicken tortilla soup, packed with 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 Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 cup chicken broth (for thinning)

For the Chicken

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the Tortilla Strips

• 1 (10 oz) package frozen tortilla strips
• 1 tbsp olive oil

For the Toppings

• ½ cup shredded cheddar cheese
• ½ cup sour cream
• 1 cup shredded lettuce
• 1 jalapeño, sliced (optional)
• 1 tbsp chopped cilantro

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, garlic powder, and paprika. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. 2 In the same skillet, add a little more oil if needed. Sauté diced onions and bell peppers for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Remove from heat.
3. 3 In a large pot, combine chicken broth, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, salt, black pepper, garlic powder, onion powder, oregano, basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4 Add cooked chicken to the pot and simmer for another 10 minutes. Remove bay leaf and blend the soup with an immersion blender (or transfer to a blender in batches) until smooth. Return to pot and simmer for 5 more minutes. Stir in chicken broth to thin as needed.
5. 5 While the soup simmers, heat tortilla strips in a dry skillet over medium heat for 2-3 minutes per side until crispy. Set aside.
6. 6 Divide the soup among bowls. Top with tortilla strips, shredded cheese, sour cream, lettuce, jalapeño (if using), and cilantro.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Slotted spoon
• Blender (optional, for smoother broth)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

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This Chick-fil-A chicken tortilla soup copycat recipe is always a lifesaver for any occasion—whether you’re hosting a casual family dinner or feeding a hungry crowd during the holidays. It’s hearty enough to satisfy without being too heavy, and the creamy, tangy flavors make it feel like a special treat that won’t leave anyone disappointed. Plus, it’s so easy to double or triple the batch that it’s perfect for meal prep too.

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

1. What is the secret ingredient in Chick-fil-A’s Chicken Tortilla Soup that makes it so delicious and unique?

The secret lies in a few key elements: freshly made chicken broth (preferably homemade or high-quality store-bought), a slightly sweet and tangy sauce with a blend of lime juice, tomato paste, and a touch of honey or brown sugar. Additionally, Chick-fil-A uses freshly chopped cilantro, jalapeños, and a small amount of hot sauce (like Cholula) for depth. The corn tortillas are lightly fried in a slightly sweet oil (like lard or vegetable oil) to give them a tender yet crispy texture, and the soup is finished with a creamy avocado cream (made with sour cream or mayonnaise mixed with avocado).

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2. How do I make the tortilla soup creamy without using sour cream or mayonnaise?

You can achieve a rich, creamy texture by blending avocado, a little Greek yogurt, and a splash of lime juice into a smooth sauce. Alternatively, mix mayonnaise with a bit of Greek yogurt or avocado puree for a lighter but still creamy result. Some recipes also use a small amount of crème fraîche or cashew cream for a dairy-free option. The key is blending until ultra-smooth to avoid chunks.

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3. Why does my homemade Chick-fil-A Chicken Tortilla Soup taste different from the restaurant version, and how can I get closer to the original flavor?

Several factors can affect taste, but here’s how to refine it: – Use a deep, flavorful broth (bone-in chicken thighs or a homemade stock with herbs like thyme, bay leaves, and garlic). – Balance the sweetness and acidity—too much honey or lime can overpower. A 1:1 ratio of honey to tomato paste works well. – Toast the corn tortillas lightly in oil before frying to add depth. – Add a splash of chicken broth while frying the tortillas to keep them tender. – Finish with a pinch of salt and a squeeze of lime just before serving. – Use high-quality ingredients—fresh jalapeños, cilantro, and avocado make a huge difference.

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4. Can I make this recipe in a slow cooker or Instant Pot instead of on the stove?

Yes! Here’s how to adapt it: – Slow Cooker: Brown the chicken first, then shred it and cook it with the broth, tomato paste, and spices (like cumin, paprika, and garlic powder) for 3–4 hours on low. Stir in the creamy sauce and tortillas at the end. Serve with a lime wedge. – Instant Pot: Sauté the chicken, then pressure cook with broth, tomato paste, and spices for 5 minutes. Release pressure, stir in the creamy sauce, and cook on high for 2 minutes. Let it sit for 5 minutes before adding tortillas.

For best results, the stovetop method (especially frying the tortillas fresh) gives the closest texture, but these methods work well if you’re short on time!

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5. How do I adjust the spice level in this recipe to make it less hot or more hot?

– For less heat: Reduce or remove the jalapeños, add a bit more lime juice (it balances heat), and use a milder hot sauce (like Cholula instead of Tabasco). – For more heat: Add extra jalapeños (seeds removed for milder heat, with seeds for extra spice), increase the hot sauce (like cayenne or sriracha), or stir in a dash of smoked paprika or chipotle powder for depth. – Pro tip: If the soup feels too spicy, add a splash of cold milk or avocado cream to cool it down slightly.