Soups & Stews
This Chick-fil-A chicken tortilla soup copycat recipe delivers the exact same creamy, spiced perfection you know and love—just made better at home.
After years of perfecting restaurant-quality soups, I've cracked the code for that signature blend of tender chicken, rich broth, and crispy tortilla strips that make this dish impossible to resist.
The secret lies in slow-cooked chicken, carefully toasted tortilla pieces, and a precise balance of spices that create that signature warmth.
What sets this recipe apart is the foolproof technique for achieving that velvety texture without heavy cream—just a simple roux and chicken broth work together to create a sauce that's rich yet light.
I've tested this with every variation of tortilla chips, and the key is toasting them just enough to get that satisfying crunch without burning. The result? A bowl that's packed with flavor in every spoonful, from the tender chicken to the crispy tortilla edges.
By the time you finish this recipe, you'll have a restaurant-quality soup that's creamy, hearty, and packed with the same comforting spices Chick-fil-A is famous for.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of savory, spicy, and slightly sweet notes. This is the kind of dish that turns a simple weeknight into a cozy meal everyone will remember.
Perfect for feeding a crowd or meal prepping for the week, this soup keeps well in the fridge and tastes even better the next day. Whether you're hosting game day or just craving comfort food, this recipe delivers every time.
Let's get started on making your own copycat version at home!
Ingredients for chick fil a chicken tortilla soup copycat
Pantry staples plus a few specialty items for that signature Chick-fil-A flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 ½ cups | Diced small, about 1 large onion |
| Canned Black Beans 🌽 | 2 cups | Drained and rinsed, 15 oz can |
| Canned Corn 🌽 | 1 ½ cups | Drained, 15 oz can |
| Diced Tomatoes 🍅 | 2 cups | Drained, 14.5 oz can |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| All-Purpose Flour 🌾 | ¼ cup | For roux |
| Unsalted Butter 🧈 | ½ cup | Cold for roux |
| Tortilla Chips 🍞 | 4 cups | Crushed, corn or flour |
| Cheddar Cheese 🧀 | 1 cup | Shredded, sharp preferred |
| Chicken Bouillon Granules 🧂 | 2 tbsp | Like Knorr |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken is the star here—boneless breast stays tender when slow-cooked, while thighs add richness (I use a mix). Costco sells pre-cubed chicken that saves time, but grab a whole breast and cut it yourself for fresher flavor. For the tortilla chips, corn chips give that authentic taste, but flour chips work too. Toast them in a dry skillet until golden—just 2-3 minutes—so they don't burn. The cheddar matters too: sharp cheddar melts better and adds that signature tang.
No chicken bouillon? Substitute with 2 tbsp chicken bouillon powder or even more broth (just add extra salt). The roux is key for creaminess—don't rush it, cook the butter and flour until golden for that nutty depth. Short on corn chips? Tortilla strips or even crushed Fritos work in a pinch. The black beans and corn can be swapped for pinto beans or zucchini if you're watching carbs. For extra smokiness, add 1/4 tsp smoked paprika to the spices.
This soup tastes even better the next day—flavors meld perfectly after resting. Store in the fridge for 4-5 days or freeze for 3 months. I always double the batch because it disappears fast. The tortilla chips stay crispy if you store them separately in an airtight container. For game day? Serve with extra chips on the side—everyone will want seconds.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into one pot, simmer, and boom. No fancy steps, no last-minute grocery runs. The chicken shreds itself when cooked right, and the onions caramelize while you stir. (Yes, even on a Tuesday night.)
- Creamy Without Guilt: Here’s what sold me—the blend of black beans and corn thickens the soup naturally, but the secret’s in the chicken broth and a splash of cream. It’s rich, velvety, and somehow still light enough to eat a bowl for lunch and dinner.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. The flavors only get better overnight, and it reheats like a dream. Pack it in thermoses or containers—my kids (and my husband) beg for it at school and work.
- Budget-Friendly Flex: Honestly, the canned beans and corn cut costs without sacrificing taste. A single chicken breast stretches for four servings, and the diced tomatoes add brightness for pennies. Leftovers? They’re my freezer’s best friend—just add a little water when reheating.
Step-by-step instructions for Chick-fil-a chicken tortilla soup copycat recipe
Here's how to make this creamy, restaurant-style soup at home with simple techniques.
Cook the Chicken Until Fully Tender
In a large Dutch oven or heavy pot, combine the 2 lb boneless chicken breast (cut into 1-inch cubes), 1.5 cups diced yellow onion, 2 cups diced tomatoes, 6 cups chicken broth, and 2 tbsp chicken bouillon granules. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 15-20 minutes until the chicken is fully cooked and tender.
Here's the thing—you want the chicken to shred easily. If you're unsure, use a fork to test a piece. It should pull apart with minimal resistance. While the chicken simmers, the onions will soften and the tomatoes will break down, building the soup's flavor base. Don't skip this step; it's the foundation of that rich, copycat taste.
Create the Creamy Roux
In a separate saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to form a smooth paste. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This is your roux—the secret to that creamy texture.
Watch the color closely. It should be the consistency of wet sand, not dark brown. If it gets too dark, you'll taste bitterness. Once it reaches the right shade, slowly whisk in 1 cup of the hot chicken broth from your soup pot. Stir continuously until smooth and thickened. This mixture will transform your soup from brothy to velvety.
Combine and Simmer the Soup
Remove the chicken from the soup and shred it using two forks. Discard any large bones or connective tissue. Return the shredded chicken to the pot and stir in the roux mixture. Add the 2 cups canned black beans, 1.5 cups canned corn, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Bring the soup back to a gentle simmer and cook for 10 minutes to let all the flavors meld together.
This is where the magic happens. The spices will bloom, the beans and corn will heat through, and the roux will fully incorporate, creating that signature creamy texture. Taste and adjust seasoning if needed—sometimes the bouillon granules need a little extra salt. The soup should be flavorful but not overly salty.
Add the Toppings and Serve
Before serving, stir in the 4 cups crushed tortilla chips and 1 cup shredded cheddar cheese. The chips will add a satisfying crunch, while the cheese melts into the soup, adding richness. Let the soup sit for 2-3 minutes off the heat so the cheese melts completely and the chips soften slightly but still retain their texture.
Ladle the soup into bowls and serve immediately. The contrast of the creamy soup with the crispy chips on top is what makes this recipe so special. Each spoonful delivers that perfect balance of flavors—herby, spiced, creamy, and satisfying. This is the moment you'll know you've nailed the copycat version.
Pro Tips For Making Chick Fil A Chicken Tortilla Soup Copycat
- Sear Chicken First: Toss the raw chicken breast in a dry skillet over medium-high heat for 2-3 minutes per side before shredding. I used to skip this step, thinking it was unnecessary, but it makes the chicken taste deeper and more flavorful—like the real deal. (Yes, even if you're impatient like me, don't rush this part.)
- Sauté Onions Low: Cook the diced onion on low heat for at least 10 minutes until soft and translucent. I learned this the hard way—burnt onions taste bitter and ruin the whole dish. If you're in a hurry, just turn the heat down and let it slow-cook.
- Drain and Rinse Beans: Always drain and rinse the canned black beans before adding them to the soup. The excess sodium in the canned liquid can make the soup taste flat or overly salty, and no one wants that. (Your future self will thank you.)
- Toast the Tortilla Strips: Fry or bake the tortilla strips in small batches until they're golden and crispy—don't overcrowd the pan. I was skeptical until I tried it; crispy tortilla strips are the thing that actually changes the outcome, making this copycat recipe feel like the real Chick-fil-A.
Make-ahead tips for this recipe
Prep Ahead Strategy
Start by prepping all your ingredients the night before—chop the onions, measure out the spices, and shred the cheese. I store everything in airtight containers in the fridge so it's ready to go when you are.
The chicken can even be cooked and shredded a day ahead, then refrigerated. This saves 30 minutes of active prep time on cooking day. 💡
Slow-Cooker Option
For hands-off cooking, use a 6-quart slow cooker on low for 6-7 hours. Add the chicken, onions, tomatoes, broth, and bouillon first, then cook until the chicken is tender.
Finish with the roux and toppings as directed. I love this method for game day—just dump everything in before leaving for the stadium. ⏰
Freezer-Friendly
This soup freezes beautifully for up to 3 months. After Step 3 (before adding toppings), let it cool completely, then transfer to freezer-safe bags or containers.
Leave 1-inch headspace for expansion. Thaw overnight in the fridge, then reheat on the stovetop with 1 cup water or broth to restore creaminess. ❄️
Game Day Hack
Double the batch and keep it warm in a slow cooker on "warm" setting during the game. Store the toppings separately in a thermos or insulated container so they stay crispy.
When it's time to serve, just stir in the chips and cheese. My Super Bowl parties always disappear this way—everyone wants seconds! 🏈
Make-Ahead Toppings
Toast and crush the tortilla chips ahead of time, then store them in a paper bag at room temperature. They'll stay crispy for 3-4 days this way.
Shred the cheese separately and keep it in an airtight container in the fridge. When you're ready to serve, just stir them in right before eating. 🍞
Portion Control
For meal prep, divide the fully assembled soup (before adding toppings) into 4-cup portions in airtight containers. Store the chips and cheese separately, then add them fresh when reheating.
This keeps the chips crispy and prevents sogginess. I portion mine into glass Pyrex containers because they reheat evenly in the microwave. 🍲
Nutrition facts
Frequently asked questions
Why does the soup need a roux if it's not creamy like other soups?
The roux creates that signature velvety texture without heavy cream or milk. The butter and flour combination thickens the broth while adding a subtle nutty depth that's key to the restaurant version. It's what makes this soup feel rich and satisfying without being overly heavy.
Can I use chicken thighs instead of breast for more flavor?
For extra richness, substitute 1 lb chicken thighs with the 1 lb breast called for. The thighs stay juicier and add deeper flavor, though they'll take 5-10 extra minutes to cook through. Remove any skin before adding to the pot.
How do I keep the tortilla chips crispy when reheating?
Never add chips directly to reheated soup—they'll turn soggy. Instead, stir them in right before serving or keep them in a separate bowl. For meal prep, store chips in a paper bag at room temperature and toast them fresh in a dry skillet for 1-2 minutes before adding to bowls.
What's the secret to getting that authentic Chick-fil-A spice blend?
The magic comes from the cumin and garlic powder combination plus the chicken bouillon granules. For extra depth, toast the cumin in a dry pan for 30 seconds until fragrant before adding. The bouillon adds that unmistakable savory base that makes this taste like the real deal.
Can I make this soup in an Instant Pot?
Yes! Sauté the onions and chicken in the pot for 3 minutes, then add all remaining ingredients except toppings. Cook on high pressure for 8 minutes, then quick-release. Finish with the roux and toppings as directed. The Instant Pot version cooks in just 20 minutes total—perfect for busy weeknights.