Few dishes offer the same warmth and comfort as a hearty bowl of soup, especially when it’s bursting with rich flavors and a touch of spice. Chick-fil-A Tortilla Soup has long been a favorite on their menu.
But what if you could recreate that delicious taste right in your own kitchen?
Well, you’re in luck!
In this blog post, we’re going to reveal a copycat Chick-fil-A Tortilla Soup recipe that’s sure to satisfy your cravings and delight your taste buds.
Table of Contents
The Ingredients You’ll Need
Before we jump into the cooking process, let’s take a quick look at the list of ingredients required for this copycat Chick-fil-A Tortilla Soup recipe:
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (10 oz) can enchilada sauce
- 1 (4 oz) can chopped green chiles
- 32 oz low-sodium chicken broth
- 1 (10 oz) can black beans
- 1 (10 oz) can navy beans
- 1 (10 oz) can yellow corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- Tortilla chips
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
Step by Step Instructions
- Cook the Chicken:
- Begin by heating the olive oil in a large pot over medium-high heat.
- Season the chicken breasts with salt, pepper, and paprika, then cook them until they’re no longer pink in the center.
- Once done, remove the chicken from the pot and let it cool for a bit.
- Sauté the Aromatics:
- In the same pot, add the diced onions and minced garlic.
- Sauté them until they turn soft and aromatic, which should take about 2-3 minutes.
- Combine the Ingredients:
- Put the cooked chicken back into the pot, and add in the diced tomatoes with green chiles, enchilada sauce, chopped green chiles, chicken broth, black beans, navy beans, corn, cumin, and chili powder.
- Stir everything together to blend the flavors.
- Simmer and Shred:
- Lower the heat to a simmer and let the soup cook for approximately 20-25 minutes, allowing all the ingredients to meld together.
- Once the soup is ready, take out the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot.
- Adjust Seasoning:
- Taste your soup and adjust the seasoning with salt, pepper, and additional spices if needed.
- Let it simmer for another 5 minutes.
- Serve with Garnishes:
- Ladle the hot soup into bowls.
- Top each serving with tortilla chips, shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.
FAQs for Copycat Chick-fil-A Tortilla Soup Recipe
How spicy is this soup?
The level of spiciness can be adjusted based on your preference. The use of green chiles and enchilada sauce provides some heat, but it’s not overly spicy. You can reduce or omit the green chiles if you want it milder or add more if you like it spicier.
What are some optional toppings I can use?
Besides the suggested toppings in the recipe, you can get creative with your garnishes. Consider adding diced avocado, chopped green onions, or a drizzle of hot sauce for extra flavor.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bags. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.
Can I make this soup in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours. For the Instant Pot, use the “Soup” setting and adjust the cooking time accordingly.
Can I use pre-cooked chicken for this recipe?
Absolutely! I love to save time making this recipe by using leftover rotisserie chicken. Simply shred the chicken and add it in with the aromatics.
Printable Copycat Chick-fil-A Tortilla Soup Recipe
Copycat Chick-fil-A Tortilla Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chiles (10 oz)
- 1 can enchilada sauce (10 oz)
- 1 can chopped green chiles (4 oz)
- 1 can black beans (10 oz)
- 1 can navy beans (10 oz)
- 1 can sweet corn (10 oz)
- 32 oz low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- Tortilla chips, cheddar cheese, sour cream, cilantro, lime wedges for garnish
Instructions
- Season the chicken breasts with salt, pepper, and paprika, then cook them until they're no longer pink in the center.
- In the same pot, add the diced onions and minced garlic. Sauté them until they turn soft and aromatic, which should take about 2-3 minutes.
- Drain and rinse the beans and corn.
- Add in the diced tomatoes with green chiles, enchilada sauce, chopped green chiles, chicken broth, black beans, navy beans, corn, cumin, and chili powder.
- Stir everything together to blend the flavors.
- Lower the heat to a simmer and let the soup cook for approximately 20-25 minutes, allowing all the ingredients to meld together.
- Once the soup is ready, take out the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot.
- Taste your soup and adjust the seasoning with salt, pepper, and additional spices if needed.
- Serve hot!
Notes
Top each serving with tortilla chips, shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice. I also like to add fresh chopped onions and avocado!
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