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A close-up, top-down view of a bowl of homemade chicken tortilla soup, showing the creamy texture and hearty ingredients like chicken, beans, and corn.

Chick Fil A Chicken Tortilla Soup (The Ultimate Copycat Recipe)

This Chick Fil A Chicken Tortilla Soup is the ultimate copycat recipe! It's a creamy, flavorful, and easy-to-make soup with shredded chicken, beans, and corn in a rich, seasoned broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper or more, to taste
  • 32 oz chicken broth
  • 2 tbsp corn masa harina
  • 1 tsp granulated sugar
  • 1.5 lbs boneless, skinless chicken breasts
  • 15 oz can navy beans drained and rinsed
  • 15 oz can black beans drained and rinsed
  • 1 cup frozen or canned corn drained if canned
  • 8 oz cream cheese softened and cubed
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
For Topping (Optional)
  • 4-6 corn tortillas
  • Shredded cheese
  • Sour cream
  • Diced avocado
  • Fresh cilantro

Equipment

  • 1 Large Dutch Oven or Stockpot
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. In a large Dutch oven or stockpot, heat olive oil over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Stir in the tomato paste, chili powder, cumin, and cayenne pepper. Cook for one minute to toast the spices. Add the chicken broth, corn masa harina, and sugar, whisking until the masa harina is dissolved.
  3. Add the chicken breasts to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  4. Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  5. Return the shredded chicken to the pot. Stir in the drained and rinsed navy beans, black beans, and corn. Let the soup simmer for another 10 minutes to allow the flavors to meld together.
  6. Reduce the heat to low. Add the softened, cubed cream cheese and heavy cream. Stir gently until the cream cheese has completely melted and the soup is smooth and creamy. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

Time-Saving Tip: Use a pre-cooked rotisserie chicken. Shred about 3-4 cups of chicken and add it in Step 5.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat. Avoid boiling after the cream has been added.