Soups & Stews
This Chick-Fil-A chicken tortilla soup copycat recipe delivers the same smoky, crispy magic you know and love—just made better at home. I’ve spent years perfecting restaurant-style soups, and this one nails the balance of tender chicken, hearty black beans, and those addictive tortilla strips.
The secret lies in slow-cooked spices and perfectly toasted tortillas for that signature crunch.
The foundation starts with a rich, smoky broth built from cumin, chili powder, and garlic, simmered until deep and flavorful. Shredded chicken adds protein, while black beans and corn bring that signature texture.
What sets this apart is the tortilla strips—lightly fried until crispy and golden, then layered on top with melted cheese for that signature restaurant finish.
By the time you’re done, you’ll have a bowl of soup that’s restaurant-quality, with tender chicken, warm spices, and that irresistible crunch from the tortilla strips.
The cheese topping adds a creamy contrast, making every spoonful worth it. Serve with avocado, sour cream, or extra lime for the full experience.
This recipe scales perfectly for meal prep or feeding a crowd—just double the batch and store leftovers for up to 4 days. The flavors only get better as they meld, so you’ll be reaching for this one again and again. Let’s get cooking!
Ingredients for chick fil a chicken tortilla soup copycat
Pantry staples meet smoky magic—just fifteen ingredients make this copycat standout.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 ½ lb | Boneless, skinless, shredded |
| Black Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Corn Kernels 🌽 | 1 ½ cups | Fresh or frozen, thawed |
| Flour Tortillas 🌯 | 6 whole | Medium size, cut into strips |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Cumin 🌿 | 1 tbsp | Ground, toasted for depth |
| Chili Powder 🌶️ | 1 ½ tbsp | Smoked variety for smokiness |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Onion 🧅 | 1 whole | Yellow, diced |
| Olive Oil 🫒 | 2 tbsp | For frying tortilla strips |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Medium cheddar, sharp flavor |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lime 🍋 | 1 whole | Juiced, for brightness |
| Avocado 🥑 | 1 whole | Diced, for serving |
The chicken is the heart of this soup, so boneless, skinless breasts work best—they shred easily without drying out. I grab mine from Costco in bulk when I’m prepping for the week, but any grocery store’s pre-packaged breasts will do. For extra tenderness, I marinate them in lime juice and a pinch of salt for 30 minutes before cooking. The black beans? Canned is fine, but if you’ve got dried, soak them overnight—they’ve got more flavor. The corn can be fresh, frozen, or even canned (just drain it well).
No smoked chili powder? Regular chili powder plus a pinch of smoked paprika gets you close. The tortillas are key—flour tortillas give that crispy texture, but if you’re in a pinch, corn tortillas work too (though they’ll be slightly different). For the cheese, sharp cheddar melts best, but Monterey Jack is a good backup. The lime juice is non-negotiable—it cuts through the richness and brightens everything up. If you’re serving a crowd, double the batch and keep the tortilla strips separate until serving so they stay crispy.
This soup tastes even better the next day, so make a big batch and store it in the fridge for up to 4 days. The tortilla strips? Fry them fresh and store them in an airtight container with a paper towel to keep them crispy for 2 days. Freeze the soup without the cheese and tortilla strips—just add those when reheating. Serve with avocado, sour cream, or hot sauce for the full Chick-Fil-A experience.
Why You'll Love This Recipe
- No-Pot-Washing Night: I’m the kind of person who loves a dish that doesn’t leave me scrubbing pots for an hour—this recipe is that soup. Cook the chicken in one pot, build the whole flavor base there, and then just simmer while I fry tortillas in a skillet. One pan, one spatula, done. The only cleanup is the bowl I use to scoop out the crispy strips, and honestly, that’s worth the trade-off.
- Smoky, Cheesy, Addictive: The smoked chili powder and toasted cumin? Chef’s kiss. That’s what turns this from “okay soup” to the kind of thing your family will fight over. The sharp cheddar melts into the broth like it’s been there forever, and the lime at the end cuts through the richness—perfect balance, every time. I’ll be real: the first bite always makes me pause.
- Leftover Goldmine: This soup gets better the next day, and I’m not just saying that. The flavors deepen, the cheese clings just right, and I can reheat it in 30 seconds. Plus, the tortilla strips stay crispy for two days if I fry them fresh and store them properly—meaning I can throw a bowl together for lunch without even thinking about it. Game over for boring leftovers.
- Budget-Friendly Crowd-Pleaser: With 2.5 pounds of chicken, 6 cups of broth, and pantry staples like beans and tortillas, this feeds six people for less than I’d spend on takeout. My kids devour it, my partner keeps asking for seconds, and my roommates? They’ll show up unannounced just for seconds. It’s the kind of dish that makes you feel fancy without breaking the bank.
Step-by-step instructions for Chick-fil-a chicken tortilla soup copycat recipe
Here's how to recreate that perfect blend of smoky, cheesy goodness with crispy tortilla strips.
Cook the Chicken and Build the Flavor Base
In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium-high heat. Add the 2½ pounds chicken breast cut into ½-inch pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken and set aside.
In the same pot, add the 1 diced onion and 4 minced garlic cloves. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant. Stir in the 1 tablespoon cumin and 1½ tablespoons chili powder, cooking for another 30 seconds to toast the spices and deepen their flavor. Here's where it gets good—this spice blend is the soul of the soup.
Simmer the Soup with Black Beans and Corn
Pour in the 6 cups chicken broth and bring to a gentle boil. Add the 1½ cups black beans and 1½ cups corn kernels, stirring to combine. Return the cooked chicken to the pot and reduce heat to medium-low. Let the soup simmer uncovered for 15-20 minutes until the flavors meld together and the chicken absorbs all that smoky goodness. You'll know it's ready when the soup has a rich, aromatic scent that fills your kitchen.
Season with 1 teaspoon salt and ½ teaspoon black pepper, tasting as you go. The soup should be flavorful but not overly salty—this is where you can adjust to your preference. I always like to add a squeeze of 1 lime (about 1 tablespoon juice) at the end for that bright, tangy kick that balances the richness.
Fry the Tortilla Strips to Crispy Perfection
While the soup simmers, cut the 6 flour tortillas into ½-inch wide strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the tortilla strips in batches for 1-2 minutes per side, stirring occasionally, until they're golden brown and crispy. Watch them closely—they go from perfect to burnt in seconds.
Drain the fried strips on paper towels and sprinkle immediately with 1 teaspoon salt while they're still hot. This step is crucial for that signature Chick-Fil-A crunch. If you're making this ahead, fry them just before serving so they stay crispy.
Finish the Soup and Serve
Once the soup is fully simmered and seasoned, stir in the 1½ cups shredded cheddar cheese until melted and creamy. Taste again and adjust seasoning if needed—this is your chance to perfect the balance of flavors. The cheese should blend smoothly into the soup, creating that rich, velvety texture we all love.
Ladle the hot soup into bowls and top each serving with the crispy tortilla strips. For that final touch, add 1 diced avocado to each bowl—it adds a creamy contrast to the hearty soup. Serve immediately with extra lime wedges on the side so everyone can squeeze a little brightness into their bowls.
Pro Tips For Making Chick Fil A Chicken Tortilla Soup Copycat
- TOAST THE SPICES: That 30-second toast of the cumin and chili powder after adding the onion and garlic is where the magic happens—I used to skip it, and the soup always tasted flat. Let those spices bloom in the hot oil until you can smell that earthy, smoky depth. No rushing here.
- CUT TORTILLAS UNIFORM: Those ½-inch strips of flour tortillas fry way better when they’re all the same size. Use a ruler or the edge of a knife to guide your cuts—uneven strips mean some burn before others get crispy. Trust me, the effort saves you from sad, limp strips at the bottom of the pan.
- DON’T OVERCROWD THE PAN: I learned this the hard way—dumping all the tortilla strips in the skillet at once just makes them steam instead of fry. Work in batches, even if it takes an extra minute. A crowded pan turns crispy into soggy, and nobody wants that.
- SALT THE TORTILLAS HOT: That ½ teaspoon salt on the freshly fried tortilla strips while they’re still sizzling hot isn’t just for flavor—it’s for texture. The salt melts slightly into the edges, locking in that crunch. Sprinkle it on right after draining, then shake the pan to distribute it evenly. (Yes, even if you’re impatient like me.)
Health benefits of these flavors
Protein-Packed Powerhouse
This soup delivers 40 grams of lean protein per serving from the shredded chicken breast, making it a fantastic choice for muscle maintenance and recovery. The 2.5 pounds of boneless, skinless chicken provides all nine essential amino acids without the saturated fat found in red meats.
Perfect for post-workout meals or a balanced lunch! 💪
Fiber Boost from Beans
The 1.5 cups of black beans add 15 grams of dietary fiber per serving, supporting digestion and keeping you full longer. Fiber also helps regulate blood sugar levels, making this soup a great option for those managing diabetes or watching their carb intake.
I always keep a can of black beans on hand for quick, healthy meals.
Vitamin C & Brightness
The 1 lime (about 1 tablespoon juice) packs 100% of your daily vitamin C needs, boosting immunity and adding that tangy brightness. Vitamin C also enhances iron absorption from the chicken and beans, making this soup a nutrient-dense meal. Fresh lime juice is key—never use bottled!
Healthy Fats from Avocado
Topping with ½ diced avocado adds monounsaturated fats that support heart health and reduce inflammation. These healthy fats also help balance the soup's spicy and savory flavors while adding creamy texture. I always keep avocados on the counter for quick, healthy additions to meals.
Spices with Benefits
The cumin and smoked chili powder in this soup aren't just for flavor—they offer anti-inflammatory properties. Cumin aids digestion, while chili powder contains capsaicin, which may boost metabolism. Toasting the spices first enhances their nutritional benefits and deepens their flavor profile. 🌿
Nutrition facts
Frequently asked questions
Why does the recipe call for toasting the spices?
Toasting the cumin and chili powder for 30 seconds unlocks their full flavor potential! This simple step deepens their aroma and removes raw bitterness, creating that rich, smoky base that makes the soup taste like it came straight from Chick-fil-A. It’s a chef’s trick that transforms ordinary spices into something extraordinary.
Can I use corn tortillas instead of flour tortillas for the strips?
While flour tortillas are ideal for that classic crispy texture, corn tortillas will work in a pinch—but expect a slightly different mouthfeel. The flour tortillas fry up lighter and crispier, just like the original. If you’re using corn, fry them slightly longer to compensate for their denser texture.
How do I keep the tortilla strips crispy if I’m making this ahead?
Fry them fresh just before serving—they’ll stay crispy for hours. If you must prep ahead, store them in an airtight container with a paper towel to absorb any moisture. Reheat in a dry skillet for 30 seconds to restore their crunch. This trick keeps them from turning soggy, just like the restaurant does!
What’s the best way to adjust the spice level?
Start with the chili powder—reduce it to 1 tablespoon for milder heat, or add an extra ½ teaspoon of cayenne for more kick. Taste as you go and let the soup simmer longer to balance flavors. A squeeze of lime at the end always mellows out the spice, too!