Copycat Chick Fil a Chicken Tortilla Soup

"My hubby loves the Chicken Tortilla Soup from Chick Fil A. They don't have it in our area any more - so... Voila! The recipe to make it ourselves!!! Found on the internet somewhere..."
photo by Jennibear photo by Jennibear
photo by Jennibear
photo by Jane Jennifer Burns photo by Jane Jennifer Burns
photo by ChiefGreg photo by ChiefGreg
photo by Selena F. photo by Selena F.
photo by Jane Jennifer Burns photo by Jane Jennifer Burns
Ready In:
12 cups




  • Heat the olive oil in a large pot, add the onions, and cook until translucent.
  • Drain the cans of beans and corn.
  • Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken.
  • Bring to a boil, then allow to simmer for several minutes until heated through.
  • Lastly, add the cream and heat for 5-10 more minutes.

Questions & Replies

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  1. Kristen W.
    Do you drain the canned beans for this recipe?
  2. meljack1218
    I made this over the weekend and its very soupy not hearty - any suggestions on how to thicken up the soup - i did not drain the beans - as the recipe did not say to.
  3. Anonymous
    I’m making this for the first time. Has anyone just put all of the ingredients in a crock pot and let it cook that way?
  4. crystalmm
    Do I drain the beans and corn?
  5. Joan K.
    Can you freeze this soup after adding the cream? I can’t wait for Chic Fil A to offer theirs, so I’m making a pot of your recipe today. It makes so much that I won’t be able to finish it in a week.


  1. Jane Jennifer Burns
    I served it with a few slices of fresh cut hass avocado and a squeeze of lime juice to my tweaked recipe, if you're into that (see in tweaks) and prepare to be wowed with flavor!
    • Review photo by Jane Jennifer Burns
  2. Lesley W.
    Great recipe. I added 3-4 TBS of corn flour(masa) and a total of 2 packs of taco seasoning. This will make the soup thicker and look like similar to CFA version of the soup.
  3. ChiefGreg
    Great Recipe! I did, however, make some subtle changes, as I was trying to make it a bit more like Qdoba's soup, and deal with some dietary restrictions. I diced the onions and put them into the soup pot without sauteing them in olive oil first. Then I added all the beans (I used pinto beans instead of navy beans) and a bag of frozen corn instead of canned corn. I also subbed a can or Rotel tomatoes and green chiles, no salt added, for the can of green chiles. I also made my own taco seasoning from a recipe on this site to cut out the salt that the packaged seasonings have. I added two boxes of chicken broth, and two cans of chicken broth and allowed this all to simmer for an hour or so, which cooked the onions down. Then I added the chicken, omitted the heavy cream, and added two cups of cooked minute rice to the pot. I ended up with a big pot of delicious soup! My first bowlful is pictured below. Ignore the weird tortilla strips that I tried to make. I failed on them! Today I'm having a bowl with a dollop of sour cream and some Mexican blend shredded cheese on top. Delicious!
    • Review photo by ChiefGreg
  4. Pamela F.
    Delicious. I use my own broth after boiling the chicken and throw in celery and carrots to broth. The frozen white corn is also delicious
  5. Chaunte B.
    I used a large can of cream of chicken. Everything else I did the same. Was exactly like it, thick and all. Thank you so much!!


  1. hubbardmr
    This is rediculous. It took me 10 minutes to log in to this. Where is the cilantro. This soup definitely has cilantro in it.
  2. Carrie M.
    I added about 3 teaspoons of flour to increase the thickness of the soup. It helped a lot, just make sure to keep close watch over it because the flour goes to the bottom without stirring it and can create a mess. It makes the result closer to the chick-fil-a one. I also shredded the chicken like they do at Chick-fil-a. Also letting it sit for a few minutes after cooking also lets it harden a little so it is closer to the thickness it should be. I used chicken broth made from cooking real chicken instead of the canned stuff, it is less salty and a lot better for you. I only used 5 cups of it instead of the amount listed in the recipe. I added cheese on top and used about 1/2 teaspoon of red pepper flakes, some green and red bell peppers instead of the listed for spices with the taco seasoning packet. It turned out pretty well. : D
  3. Jane Jennifer Burns
    I added pinto beans, in place of Navy beans, finely chopped garlic, that I sauted with the onions and olive oil mix, and I also added a 16oz can of Hunt's tomato sauce and a little thickener to give it a smoother consistency. Sprinkle of cracked pepper and a pinch of sea salt and topped off with Mexican mixed cheese and tri color tortilla strips. It was delicious!!
    • Review photo by Jane Jennifer Burns
  4. Andrea K.
    In order to thicken this soup, I take a can of reduced sodium great northern beans and puree them & add it in. I boil chicken thighs & shred the chicken and it heps thicken it. I also add some shredded mild cheddar cheese.
  5. Rhonda B.
    I use a can of mild Rotel instead of the diced chiles. It's thinner than the Chick Fil A version, so I cut back on the broth.



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