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chick fil a chicken tortilla soup
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5 from 7 votes

Chick-Fil-A Chicken Tortilla Soup

Chick-Fil-A Chicken Tortilla Soup is creamy, comforting, and packed full of flavor. This fan favorite is easy to make and perfect to eat all year long.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chick-fil-a chicken tortilla soup
Servings: 6
Calories: 312kcal
Author: Jordan

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 cup celery, diced (about 3 stalks)
  • 4 cloves garlic
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tsp salt
  • 2 tsp garlic powder
  • 2 tbsps tomato paste
  • 6 cups chicken broth, or 4 cups + 2 cups water
  • 1 can rotel diced tomatoes with green chilies
  • 2 cups frozen corn
  • 2 roasted red peppers, diced
  • 4 cups shredded chicken
  • 1 tbsp cornstarch
  • 1/4 cup sour cream
  • 1/4 cup half and half
  • 1 lime, juice
  • 1 tsp chili powder
  • 1/2 cup fresh cilantro, chopped
  • tortilla strips
  • 1/2 cup navy beans or black beans, optional
  • optional toppings: diced avocado, sliced jalapeño, grated cheese, crumbled bacon, and tortilla chips

Instructions

  • Heat olive oil in a 6-quart, heavy bottomed pot over medium high heat until it is shimmering, then saute the onion and celery with a pinch of kosher salt until soft, roughly 5 minutes
  • Add the minced garlic, cumin, paprika, chili powder, salt, and garlic powder and stir constantly.
  • Add the tomato paste, mixing it in with the spices and aromatics, and cook until its color is less vibrant, roughly 2 minutes.
  • Slowly pour in ¼ cup to ½ cup of chicken broth to deglaze the pot, scraping any brown bits off the bottom. Then pour in the rest of the chicken broth, green chilies, (beans, if using), corn, roasted red peppers, and shredded chicken. Mix well.
  • Make a slurry with 1 tbsp cornstarch and 2 tbps of warm water. Whisk to combine, then pour into the soup and stir well. (If you’re cooking chicken breasts in the soup, submerge them in the broth after stirring.)
  • Cover and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes. Taste and adjust seasonings, if necessary after about 20 minutes. (If using two whole skinless, boneless chicken breasts, remove after 20 minutes or the internal temperature has reached 165° F. Allow it to cool enough to handle, 10 minutes, then shred with two forks or a stand mixer and return to the pot.)
  • To a small bowl, add sour cream, half and half, and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.
  • Add in the lime juice and stir to combine. Then mix in the fresh cilantro.
  • Divide the soup between bowls and garnish with tortilla strips in the center of each bowl.

Slow Cooker Instructions

  • Crock Pot: Follow steps 1 to 4, then transfer the veggies into a slow cooker and add the rest of the ingredients (except the dairy and lemon juice).
  • Cover and cook on low for 6 to 8 hours, or on high for 3 to 4. Turn the heat off, then and add the tempered sour cream, cream and lemon juice. Taste and adjust seasonings, if needed.

Video

Notes

  • You can use fresh red peppers instead of or in addition to the roasted red peppers.

Nutrition

Calories: 312kcal | Carbohydrates: 21g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1195mg | Potassium: 568mg | Fiber: 3g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg