There’s just something about Chick-Fil-A’s Chicken Tortilla Soup that grabs you. It’s warm, a little spicy, and full of tender chicken chunks and colorful veggies that make every spoonful taste awesome. Folks actually look forward to it every winter, and once you try it you’ll know why.
In this guide you’ll learn how to make a pretty spot-on copycat version at home. You don’t need to dash out to the restaurant—just grab some simple ingredients, follow a few easy steps, and you’ll end up with a bowl of soup that’s rich, comforting, and almost as good as the original. Plus, you can tweak it any way you like.
The Allure of Chick-Fil-A's Chicken Tortilla Soup
People go nuts for this soup because it’s got that perfect mix of flavors. Tender chicken, onions, bell peppers, corn, and tomatoes all simmer together in a slightly creamy broth. A squeeze of lime gives it a fresh kick, and the spices make it taste bold without being too hot. Since it’s only around in cooler months, everyone’s eager to get a bowl before it disappears.
On a chilly day, this soup feels like a big, warm hug. The tortilla strips on top add a fun crunch, and melty cheese makes it extra cozy. You can share it at a get-together or just enjoy it all by yourself—either way, it’s a total comfort-food win.
Ingredients for the Copycat Chick-Fil-A Chicken Tortilla Soup
To nail that Chick-Fil-A taste, start with fresh ingredients. You can use chicken breast or thighs—both work fine. Then grab onions, bell peppers, and corn for color and crunch. Chicken broth makes the base rich, and crushed tomatoes give it a nice tang. Don’t forget the spices: cumin and chili powder are key. Finally, top it off with crispy tortilla strips and cheese.
Section 3: Step-by-Step Recipe for Copycat Chick-Fil-A Chicken Tortilla Soup
3.1 Ingredients Breakdown
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 1 cup corn (fresh or frozen)
- 2 cups chicken broth
- 1 can (14.5 oz) crushed or diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- 1 cup tortilla strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- Cilantro for garnish (optional)
Choosing the freshest veggies and high-quality chicken gives you the best flavor. If you can, get organic produce and good chicken broth.
3.2 Directions
Step 1: Cook the Chicken
Put the chicken in a pot of boiling water and let it poach for about 15–20 minutes until it’s fully cooked. Take it out and shred it with two forks.
Step 2: Sauté the Veggies
Heat 1 tablespoon of olive oil in a big soup pot over medium heat. Add the diced onion and bell pepper. Cook, stirring now and then, until they soften (about 5 minutes). Then toss in the corn and cook 2 more minutes.
Step 3: Build the Soup Base
Add the shredded chicken back to the pot. Pour in the chicken broth and tomatoes. Sprinkle in the cumin, chili powder, salt, and pepper. Stir it all up and let it come to a gentle simmer.
Step 4: Let It Simmer
Keep the soup at a low simmer for about 20 minutes, stirring once in a while so nothing sticks. Right before you serve, stir in the lime juice for a bright zing.
Step 5: Add Toppings
Ladle the hot soup into bowls. Top with tortilla strips, a handful of cheese, and chopped cilantro if you like. Enjoy!
3.3 Cooking Tips
If you like heat, throw in some chopped jalapeños or a dash of hot sauce. Want a vegetarian version? Swap the chicken for black beans or chickpeas and use veggie broth instead. Leftovers keep in the fridge for up to 5 days, or freeze for up to 3 months. To reheat, just warm it gently on the stove.
Section 4: The Importance of Tortilla Soup in the Culinary Landscape
Tortilla soup has become a big deal in the world of comfort food. It’s cozy, filling, and gives you a real sense of home whenever you eat it.
4.1 The Rise of Soup Culture
In recent years, people have gotten more into eating soups not just at home but out at restaurants, too. Soups are packed with veggies, protein, and tasty broth, so they’re a smart pick if you want something warm but not too heavy.
4.2 The Influence of Chick-Fil-A on Fast Food Soups
Chick-Fil-A shook up fast food by showing that soup can be fresh, flavorful, and healthy-ish. Their Chicken Tortilla Soup made other chains think twice about their recipes, and now we see more fast-food spots offering better soups than before.
Section 5: Nutritional Breakdown
5.1 Nutritional Analysis of the Soup
One serving (about 1.5 cups) of homemade Chicken Tortilla Soup has roughly:
- Calories: 350
- Fat: 12 g
- Protein: 24 g
- Carbs: 40 g
You can tweak it—use less cheese or lighter tortilla strips—to fit your diet.
5.2 Comparison with Chick-Fil-A's Original Soup
The homemade version usually has similar calories and protein, but you can cut down on sodium and pick better-quality ingredients. That way you get the flavor without overdoing it.
Section 6: Tips for Personalizing Your Soup
6.1 Customizing Flavor Profiles
- Add oregano for an earthy touch.
- Stir in extra cilantro for freshness.
- Grate lime zest to brighten the taste.
- For different proteins, try shrimp, tofu, or extra beans.
6.2 Presentation Ideas
- Serve in a bright bowl to make it pop.
- Pair with crusty bread or a grilled cheese.
- Set out toppings so everyone can build their own bowl.
Section 7: FAQs
- What can I use instead of chicken?
You can swap chicken with canned beans, tofu, or extra veggies for a meat-free version. - Can I freeze the soup?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. - How long does it last in the fridge?
It keeps up to 5 days if you store it in a sealed container. - What are good toppings?
Try cheese, tortilla strips, avocado, cilantro, or sour cream. - Can I use a slow cooker or Instant Pot?
Sure! For a slow cooker, cook on low for 4–6 hours. In an Instant Pot, cook on high pressure for 10 minutes and let it release naturally.
Conclusion
Now you know how to make a copycat Chick-Fil-A Chicken Tortilla Soup that’s almost as good as the real thing. Give it a try, share it with friends, and see how everyone loves that warm, zesty flavor. Don’t be afraid to experiment and make it your own.
Additional Resources
If you’re hungry for more Chick-Fil-A inspired recipes, check out copycat nuggets or homemade waffle fries. You can also browse cookbooks and food blogs for other easy, tasty ideas.
Copycat Chick-Fil-A Chicken Tortilla Soup
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked chicken, shredded
- 1 cup corn (frozen or canned)
- 1 cup heavy cream
- 1 package (8 oz) tortilla strips
- to taste salt and pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes, until fragrant.
- Add the chicken broth, diced tomatoes, black beans, cooked chicken, and corn. Stir to combine and bring to a boil.
- Reduce heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Stir in the heavy cream and heat through for another 5 minutes, making sure not to boil the soup.
- To serve, ladle the soup into bowls and top with tortilla strips, fresh cilantro, and lime wedges.
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