chick fil a chicken tortilla soup recipe

Written BySheba G Updated On
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The Best chick fil a chicken tortilla soup recipe

This recipe is one of those simple comfort foods that feels like a hug in a bowl—especially when you’re pulling it together on a busy weeknight. There’s something so satisfying about making a big pot of chicken tortilla soup that tastes like home, even if you’re not serving it for a big family dinner. My kids love it because it’s easy to customize—add their favorite toppings, like extra cheese or hot sauce, and it never feels like a chore. It’s also perfect for meal prep, so you can have a warm, hearty meal ready in minutes when you need it most.

What I love most about this recipe is how it balances flavor and nutrition without sacrificing comfort. The tender chicken and fresh veggies make it filling, while the tortilla chips add a satisfying crunch. It’s a great way to use up leftover chicken from a roast or grill, and the broth is light enough to enjoy without feeling heavy. Plus, it’s a great way to sneak in some extra veggies if you’re watching portions—just stir in spinach or diced tomatoes at the end. It’s the kind of soup that feels like a treat but still keeps things simple, whether you’re serving it for a casual family meal or a cozy night in.

Chick-fil-A-Inspired Chicken Tortilla Soup

Chick-fil-A-Inspired Chicken Tortilla Soup

4.9 from 1123 votes

A comforting bowl of chicken tortilla soup with tender chicken, creamy broth, and crispy tortilla strips. Perfect for a quick weeknight meal.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken
  • 1 lb boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
For the Soup Base
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 (28 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
For the Toppings
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup tortilla strips (homemade or store-bought)
  • 1 avocado, sliced (optional)
  • 1 lime, juiced (optional)
  • 1 cup chopped cilantro (optional)

👨‍🍳Directions

  1. 1
    In a skillet, heat olive oil over medium heat. Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Cook until golden and cooked through (about 6–7 minutes per side). Remove and set aside.
  2. 2
    In the same skillet, sauté diced onion, garlic, and bell pepper until softened (about 5 minutes). Transfer to a pot and stir in crushed tomatoes, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer.
  3. 3
    Return chicken to the pot. Pour in chicken broth and water, then simmer for 15 minutes until chicken is fully cooked and shreds easily. Remove chicken, shred with forks, and return to the pot.
  4. 4
    Stir in corn kernels. Simmer for another 5 minutes. Adjust seasoning if needed.
  5. 5
    Divide soup among bowls. Top with shredded cheese and tortilla strips. Serve with avocado, lime juice, and cilantro if desired.

🔧Equipment

  • Large pot
  • Skillet
  • Mixing bowls
  • Colander
  • Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 3❤️Cholesterol: 65🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 5🍬Sugars: 7🥩Protein: 28

📝Notes

For extra crispiness, bake tortilla strips at 375°F for 8–10 minutes until golden. Use fresh herbs for the most vibrant flavor.

Watch Video Of How Chick-fil-A-Inspired Chicken Tortilla Soup Works

This soup is a crowd-pleaser because it’s simple to make ahead and tastes even better when shared with family—no fuss, just hearty comfort. Whether you’re feeding a hungry crowd or keeping leftovers warm for later, the flavors stay solid, and it’s always a hit at potlucks or casual get-togethers. No one will complain about the extra effort.

❓ Frequently Asked Questions About Chick-fil-A-Inspired Chicken Tortilla Soup

Can I substitute the chicken for something else?

Yes, you can swap the shredded chicken for a hearty, cooked alternative like shredded rotisserie chicken, leftover grilled chicken breast, or even canned chicken (drained and rinsed). Just ensure the protein is cooked through and drained of excess liquid to keep the soup light and flavorful.

What if I don’t have a pressure cooker?

No pressure cooker needed! For a stovetop version, simmer the broth, chicken, and aromatics in a pot over medium heat for about 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld. If using a slow cooker, cook on low for 6–8 hours.

How do I make sure the tortilla chips stay crispy?

To keep tortilla chips crispy, bake them in a single layer on a lined baking sheet at 300°F (150°C) for 8–10 minutes, flipping halfway through. Alternatively, air-fry them at 350°F (175°C) for 4–5 minutes. Store in an airtight container to maintain freshness.

Can I make this soup ahead of time?

Yes, you can prep most components ahead—shred the chicken, chop the veggies, and make the broth in advance. Assemble the soup the day of serving, adding the tortilla chips and cilantro just before serving to keep them fresh. Leftovers reheat well, though the texture may soften slightly.

What if I prefer a lighter broth?

For a lighter broth, reduce the amount of chicken stock by half and use chicken broth mixed with a splash of water or vegetable broth. Alternatively, omit the chicken entirely and use a low-sodium broth, then add extra shredded chicken at the end to taste.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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