Copycat Chick-Fil-A Chicken Tortilla Soup
This is my Copycat Chick-Fil-A Chicken Tortilla Soup! It always brings back that same excitement we feel every year when this seasonal item finally hits the menu. As soon as the weather cools down, this soup becomes the one we crave nonstop, because it feels cozy, familiar, and downright comforting. Then just as quickly as it arrives, it disappears, and that last day always feels a little heartbreaking.
Because of that, I had to create a Copycat Chick-Fil-A Chicken Tortilla Soup recipe that delivers those same comforting flavors at home. Not only does it taste incredibly close to the original, but it also hits all the right notes with bold seasoning, tender chicken, and a perfectly hearty broth. Even better, it stays super macro friendly without sacrificing flavor, so you can enjoy a big bowl and still feel good about it.
Most importantly, this soup has become a true family favorite in our house. We love serving it with all the toppings, because a swirl of sour cream, a squeeze of fresh lime juice, and a handful of tortilla strips take it to the next level. Whether you make it for an easy weeknight dinner or a cozy weekend meal, this soup brings that seasonal magic straight to your kitchen all year long.
Jump to:
Ingredients
- Chicken Breasts
- Cannellini Beans
- Black Beans
- Canned Medium Rotel (Diced Tomatoes with Green Chilies)
- Cream-Style Corn
- Whole Kernel Corn
- Olive Oil
- Paprika
- Minced Garlic
- Yellow Onion
- Cumin
- Oregano
- Kosher Salt
See recipe card for quantities.
Instructions
- Step 1: First, dice the onion and drain all of the beans except one can of cannellini beans. Then puree that undrained can of cannellini beans until smooth and set it aside. After that, drain the whole kernel corn and set it aside as well.
- Step 2: Next, drizzle a little olive oil into the bottom of a large crockpot or slow cooker and place the chicken breasts in an even layer. If you use frozen chicken, make sure it reaches an internal temperature of 165 degrees before serving.
- Step 3: Then add the remaining beans, the pureed cannellini beans, both types of corn, and the Rotel on top of the chicken. After that, add the diced onion, garlic, olive oil, and all seasonings. Stir everything together until well combined.
- Step 4: Now cook on high for 4 to 6 hours. Once the chicken fully cooks, remove it from the crockpot and shred it. Simply return the shredded chicken to the soup and stir well.
- Step 5: Serve immediately with tortilla strips, cheese, sour cream if desired, and a squeeze of fresh lime juice. Enjoy!
Variations
- Spicier - add an extra can of diced green chilies for a little extra kick! Additionally, you can add your favorite hot sauce
Equipment
- Crockpot or slow cooker
- Cutting board
- Sharp knife
- Blender or food processor
- Measuring spoons
- Wooden spoon or spatula
- Tongs
- Two forks for shredding chicken
- Ladle
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. When ready to reheat, warm it on the stovetop over medium heat or in the microwave until hot, stirring occasionally.
For longer storage, freeze the soup in freezer safe containers for up to 3 months, then thaw overnight in the refrigerator before reheating.
FAQ
Yes! You can place frozen chicken breasts directly in the crockpot. Just make sure the internal temperature reaches 165 degrees before serving.
For a thicker soup, add a little more pureed cannellini beans. For a thinner consistency, stir in extra chicken broth until it reaches your desired texture.
Absolutely! This soup stores well in the refrigerator for up to four days and tastes even better as the flavors meld together.
Tortilla strips add the perfect crunch, while sour cream and a squeeze of fresh lime juice bring extra creaminess and brightness. You can also add shredded cheese or fresh cilantro if you like.
More Crockpot Meals You May Enjoy:
Looking for other recipes like this? Try these:
- Crockpot Mississippi Pot Roast
- Easy Crockpot Chicken and Biscuit Dumplings
- Sweet BBQ Meatballs
- 2-Ingredient Spicy Sweet Chili Meatballs
Need a Quick Dinner?
Be sure to give these a try!
- Creamy Sausage & Gnocchi Soup
- Chicken Pasta Salad with Grapes & Citrus
- Big Mac-Inspired Quesadillas
- Golden Baked Mac & Cheese
📖 Recipe
Copycat Chick-Fil-A Chicken Tortilla Soup
Equipment
- Crockpot or slow cooker
- Cutting Board
- Sharp knife
- Blender or food processor
- Measuring spoons
- Wooden spoon or spatula
- Tongs
- Two forks for shredding
- Ladle
Ingredients
- 2 Chicken Breasts (frozen or thawed)
- 3 cans Cannellini Beans (2 drained, 1 pureed + not drained)
- 1 can Black Beans (drained)
- Canned Medium Rotel (Diced Tomatoes with Green Chilies)
- 1 can Cream-Style Corn
- 1 can Whole Kernel Corn (drained)
- 1.5 tablespoon Olive Oil
- ½ teaspoon Paprika
- 2 teaspoon Minced Garlic
- 1 Yellow Onion (medium-large sized)
- 3 teaspoon Cumin
- 3 teaspoon Oregano
- 1 teaspoon Kosher Salt
Instructions
- Step 1: First, dice the onion and drain all of the beans except one can of cannellini beans. Then puree that undrained can of cannellini beans until smooth and set it aside. After that, drain the whole kernel corn and set it aside as well.
- Step 2: Next, drizzle a little olive oil into the bottom of a large crockpot or slow cooker and place the chicken breasts in an even layer. If you use frozen chicken, make sure it reaches an internal temperature of 165 degrees before serving.
- Step 3: Then add the remaining beans, the pureed cannellini beans, both types of corn, and the Rotel on top of the chicken. After that, add the diced onion, garlic, olive oil, and all seasonings. Stir everything together until well combined.
- Step 4: Now cook on high for 4 to 6 hours. Once the chicken fully cooks, remove it from the crockpot and shred it. Simply return the shredded chicken to the soup, stir well, and serve immediately with tortilla strips, sour cream if desired, and a squeeze of fresh lime juice. Enjoy!
Comments
No Comments