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Ingredients for Copycat Chick Fil A Chicken Tortilla Soup including plump black beans, bright yellow sweet corn, heavy cream, and shredded roasted chicken breast.

Copycat Chick Fil A Chicken Tortilla Soup Recipe

This Copycat Chick Fil A Chicken Tortilla Soup features a creamy, light orange-hued broth packed with tender roasted chicken breast, black beans, sweet corn, and crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 lbs bone-in, skin-on chicken breasts Roasted and shredded into chunks.
  • 1 medium yellow onion Finely diced.
  • 4 cloves fresh garlic Minced.
  • 2 tbsp olive oil Divided use.
  • 4 cups chicken broth Low-sodium preferred.
  • 1 cup heavy cream For that creamy, opaque finish.
  • 1/4 cup masa harina Whisked with 1/4 cup warm water.
  • 1 can diced tomatoes with green chilies 14.5 oz can, completely blended smooth.
  • 1 can black beans 15 oz can, rinsed and drained well.
  • 1 cup sweet corn kernels Canned or frozen.
  • 1 tbsp chili powder Plus extra for tortillas.
  • 2 tsp ground cumin
  • 1 tsp kosher salt To taste.
  • 1/2 tsp black pepper To taste.
  • 4 small yellow corn tortillas Sliced into thin strips.
  • 1/4 cup fresh green cilantro Finely chopped.

Equipment

  • 1 Large Dutch Oven Essential for even heat distribution.
  • 1 Baking Sheet Used for roasting chicken and baking tortilla strips.
  • 1 High-speed blender For pureeing the canned tomatoes smoothly.

Method
 

Making the Soup
  1. Preheat your oven to 400°F (200°C). Place the bone-in chicken breasts on a baking sheet, drizzle with olive oil, and season generously. Roast for 35-40 minutes until internal temperature reaches 165°F (74°C). Shred into visible chunks once cool.
  2. Toss sliced corn tortillas with a dash of olive oil, chili powder, and salt. Spread on a lined baking sheet and bake at 400°F for 8-10 minutes until they become crispy, golden-brown seasoned tortilla strips.
  3. In a large Dutch oven, heat the remaining olive oil over medium-high. Sauté diced onion for 5 minutes until soft. Stir in minced garlic, chili powder, and cumin. Cook for exactly one minute.
  4. Pour in the smoothly blended tomatoes and chicken broth. Bring to a boil. Whisk the masa harina with warm water into a slurry, then stream it into the boiling soup while whisking.
  5. Reduce heat to a low simmer. Stir in the heavy cream to achieve the light orange-hued broth. Fold in the shredded chicken breast, plump black beans, and sweet corn. Simmer gently for 10 minutes.
  6. Ladle the hot soup into a round white ceramic bowl. Top the center generously with the crispy tortilla strips and finely chopped fresh green cilantro flakes.

Notes

Tip 1: Always blend the canned tomatoes to ensure the broth stays silky and visually smooth.
Tip 2: Do not skip the masa harina; it acts as an essential thickener and provides authentic corn flavor.
Tip 3: Add the cream only over low heat to prevent it from curdling.