Go Back

Chick-fil-A Chicken Tortilla Soup

This is a copycat of Chick-fil-A's tortilla soup with all the Tex-Mex flavors and creamy broth you'd expect.
prep time20 minutes
cook time45 minutes
total time1 hour 5 minutes
Print Recipe

Ingredients

Ingredients (~6-8 servings)

  • 2 Tbsp olive oil
  • 1 1/2 cups yellow onion, diced
  • 3/4 cup celery, diced
  • 3/4 cup red bell pepper, diced
  • 3 Tbsp cilantro, minced
  • 2 tsp garlic, minced
  • 2 tsp coarse kosher salt
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • Pinch cayenne pepper
  • 1 1/2 Tbsp tomato paste
  • 4 1/2 cups reduced sodium chicken broth
  • 1 can green chilies, 4 oz
  • 1/4 tsp sugar
  • 1 can navy beans, 15 oz, rinsed
  • 1 can black beans, 15 oz, rinsed
  • 1 can yellow corn, 15 oz, rinsed
  • 3 cups shredded chicken or 2 large boneless, skinless chicken breasts
  • 1 1/2 Tbsp fine yellow cornmeal
  • 1/3 cup heavy cream
  • 3 Tbsp sour cream
  • 1 1/2 Tbsp freshly squeezed lemon juice
  • 1/3 cup tortilla strips

Instructions

  • Heat oil in large pot and sauté onion, celery, bell pepper, and cilantro for 5 minutes.
  • Add garlic and spices, stirring 30 seconds until fragrant.
  • Mix in tomato paste, cook 2 minutes.
  • Deglaze pot with chicken broth, scraping bottom.
  • Add remaining broth, chilies, beans, corn, and chicken.
  • Create cornmeal slurry and stir into soup.
  • Simmer covered 30 minutes, stirring occasionally.
  • If using raw chicken breasts, cook 20 minutes until 165F, then shred.
  • Remove from heat and whisk in cream, tempered sour cream, and lemon juice.
  • Taste and adjust seasonings.
  • Serve with tortilla strips.

Notes

Optional toppings include avocado, jalapeño, cheese, or bacon.