chicken tortilla soup chick fil a recipe

The Best chicken tortilla soup chick fil a recipe

Chicken tortilla soup has always been one of those recipes that feels like a warm hug for my family, especially on days when the weather turns chilly or after a long week of school and work. I started making it years ago when my kids were still young, and it became their go-to comfort food. There’s something so satisfying about the way the tender chicken melts into the broth, the crispy tortilla strips adding that perfect crunch, and the fresh veggies giving it a bright, healthy touch. My kids would beg for seconds, and honestly, I don’t blame them—it’s simple, flavorful, and always makes everyone feel cozy. It’s not just a meal; it’s something we gather around, whether it’s for a quick weeknight dinner or a special family night when we all sit down together.

What I love most about this recipe is how adaptable it is. You can make it a healthy meal with lean chicken, plenty of veggies, and whole-grain tortillas, or you can lean into the indulgent side with extra cheese or a little more broth for a richer taste. It’s the kind of dish that feels like a treat but isn’t too heavy, making it a great choice for everyday eating without feeling like a special occasion. My husband and I love it because it’s easy to double the batch and freeze portions for later, so we always have something quick and comforting when we need it. Plus, the health benefits are real—it’s packed with lean protein, fiber from the veggies, and complex carbs from the tortillas, which keeps everyone full and energized. It’s the kind of meal that doesn’t just fill your stomach, it fills your heart.

Chick-fil-A Style Chicken Tortilla Soup (Homemade Recipe)

4.5 from 1034 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 Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts/thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Broth

• 4 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 tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• ½ tsp thyme
• 1 bay leaf

For the Toppings

• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color)
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• ½ cup chopped cilantro
• 1 avocado, sliced (optional)
• Hot sauce (to taste)

For the Tortilla Strips

• 8 large flour tortillas
• 1 tbsp olive oil
• ½ tsp salt

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Season chicken with garlic powder, paprika, salt, and pepper. Cook until fully cooked (6-7 mins per side), then set aside.
2. 2 In the same skillet, sauté diced onion and minced garlic until soft (~3 mins). Add crushed tomatoes, tomato sauce, diced tomatoes, and all broth ingredients. Stir well and bring to a boil.
3. 3 Reduce heat to low, add chicken to the pot, and simmer for 15 mins. Remove bay leaf and shred chicken with forks. Return chicken to the pot and simmer for another 5 mins.
4. 4 For tortilla strips: Roll tortillas into ropes, cut into 1-inch pieces, and place on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 400°F (200°C) for 8-10 mins until crispy.
5. 5 Blend broth (optional) with a blender for a smoother consistency. Stir in shredded chicken, corn, and bell peppers. Simmer for 5 more mins. Adjust seasoning if needed.
6. 6 Divide soup into bowls. Top with shredded cheese, sour cream, cilantro, and avocado. Serve with hot sauce.

🔧Equipment

• Large pot
• Skillet or pan
• Blender (optional, for smoother broth)
• Mixing bowls
• Cutting board
• Knife
• Tortilla press or rolling pin (for strips)
• Baking sheet
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 6🍬Sugars: 10🥩Protein: 35

📝Notes

For extra creaminess, blend a portion of the soup before adding back to the pot.,Substitute chicken broth with vegetable broth for a vegan option.,Use low-sodium broth to reduce sodium content.,Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

This chicken tortilla soup recipe is always a solid choice for any gathering because it’s hearty enough to feed a crowd without being too heavy, yet light enough to balance out a meal without feeling too light. It’s perfect for family dinners when you want something comforting but not overly complicated, and it’s also great for potlucks because it tastes even better the next day, making it easy to reheat and serve. Plus, it’s simple to adjust the ingredients to fit dietary preferences, so everyone can enjoy it without extra fuss.

❓ Frequently Asked Questions About Chick-fil-A Style Chicken Tortilla Soup ( )

What is the key difference between Chick-fil-A’s chicken tortilla soup recipe and traditional versions?

Chick-fil-A’s chicken tortilla soup stands out with its house-made broth—richer and more flavorful than many store-bought or homemade versions. It uses a slow-cooked, bone-in chicken base for depth, a light but tangy tortilla base (instead of heavy roux or cornstarch thickening), and a fresh, herb-infused garnish (like cilantro, lime, and avocado) that elevates the dish. The recipe also avoids common shortcuts like excessive salt or pre-shredded cheese, keeping the broth light yet savory.

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Why does Chick-fil-A’s soup have a “tortilla base” instead of a traditional roux or flour thickening?

The tortilla base in Chick-fil-A’s soup is a delicate, layered technique that mimics the texture of a tortilla without using flour. It involves toasting corn tortillas until crispy, then finely chopping them and blending them into the broth for a slightly chewy, earthy depth that complements the chicken and veggies. This method avoids the heaviness of a roux (which can make the soup too thick) while still providing structure. The tortilla adds subtle sweetness and a light, almost “tangy” note that balances the broth’s richness.

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What’s the secret to making Chick-fil-A-style chicken broth at home?

To replicate Chick-fil-A’s broth at home, focus on these key steps: 1. Use bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks) for marrow-rich flavor—simmer them for 2–3 hours until tender. 2. Strain the broth through a fine-mesh sieve to remove meat and bones, then deglaze the pot with a splash of white wine or apple cider vinegar to scrape up browned bits (this adds depth). 3. Simmer with aromatics: Add garlic, onion, celery, carrots, and a bay leaf (remove before serving). For extra richness, include 1 tsp smoked paprika or a splash of chicken stock at the end. 4. Season lightly: A pinch of black pepper, salt, and a splash of lime juice (added at the end) keeps it bright. Avoid over-seasoning—Chick-fil-A’s broth is light and savory, not salty. 5. Chill and strain again if needed for a smoother texture.

Pro tip: For a fresh, herb-forward twist, add fresh thyme or parsley while simmering, then garnish with extra herbs when serving.

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How do you make the tortilla base for Chick-fil-A-style soup without buying pre-made tortillas?

You can make a homemade tortilla base using corn tortillas (preferably homemade or high-quality store-bought). Here’s how: 1. Toast the tortillas: Cut 4–6 corn tortillas into small, even pieces (about 1-inch squares). Toast them in a dry skillet over medium heat until golden and crispy (about 2–3 minutes per side). Set aside. 2. Blend the base: In a food processor, pulse the toasted tortillas until finely chopped (like coarse cornmeal). For extra flavor, add 1 tbsp lime zest or 1 tsp smoked paprika while blending. 3. Infuse the broth: Add the blended tortilla base to the chicken broth (after removing the meat). Simmer for 10–15 minutes to let the flavors meld. Stir occasionally to avoid burning. 4. Adjust consistency: If the soup is too thin, simmer longer. For a lighter texture, strain the broth before adding the tortilla base (though this may reduce some flavor). 5. Garnish: Top with crumbled tortillas (from the base) for a rustic look, or use extra for crunch.

Alternative: If you don’t have corn tortillas, try crushed cornflakes (lightly toasted) mixed with 1 tsp garlic powder and 1 tsp onion powder—though the texture won’t be identical.

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What’s the best way to customize Chick-fil-A-style tortilla soup for dietary restrictions?

Chick-fil-A’s soup is naturally gluten-free, dairy-free, and veggie-friendly (if made without added cheese), but here’s how to adapt it further: – Gluten-free: Already GF (no flour or wheat-based thickeners). Double-check broth ingredients if using store-bought. – Dairy-free: Skip the shredded cheese (or use nutritional yeast for a cheesy flavor) and top with avocado, lime, and cilantro instead. – Low-carb/keto: Reduce or omit the tortilla base entirely. Use a light roux (1:1 flour-to-fat) or cornstarch slurry for thickening, but add extra broth to keep it soupy. – Vegan: Use vegan chicken broth (like MorningStar Farms) and swap the chicken for tofu or mushrooms. Add nutritional yeast for a cheesy taste. – Extra protein: Stir in black beans, lentils, or shredded rotisserie chicken (if not already included in the recipe). – Spicy kick: Add diced jalapeños, hot sauce, or a dash of cayenne (but balance with lime to avoid overpowering the broth).

Pro tip: For a creamy texture without dairy, blend avocado or cashew cream into the soup at the end.