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Copycat Chick-fil-A Chicken Tortilla Soup: Taste the Magic at Home

Spoon lifting creamy copycat tortilla soup

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This incredibly accurate copycat recipe recreates Chick-fil-A’s famous chicken tortilla soup with spot-on flavor and texture. Through careful reverse-engineering, we’ve captured the creamy, spicy goodness that makes this soup so addictive.

Ingredients

– 2 tablespoons butter
– 1 medium onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 6 cups chicken broth
– 1 pound boneless, skinless chicken breasts
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 2 teaspoons chicken bouillon powder
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1 cup half-and-half
– 2 tablespoons instant mashed potato flakes
– Salt and black pepper to taste
– For serving: shredded Monterey Jack cheese, tortilla strips, sour cream, chopped cilantro

Instructions

1. Melt butter in large pot over medium heat.
2. Add onion, celery, and carrots. Cook until softened, about 8 minutes.
3. Add garlic and cook 1 minute until fragrant.
4. Sprinkle flour over vegetables. Cook 2 minutes, stirring constantly.
5. Gradually whisk in chicken broth until smooth.
6. Add chicken breasts. Simmer 20 minutes until cooked through.
7. Remove chicken and shred with two forks.
8. Add beans, corn, tomatoes, bouillon, and spices to pot.
9. Simmer 10 minutes to blend flavors.
10. Stir in half-and-half and heat through (do not boil).
11. Sprinkle potato flakes and stir until dissolved and soup thickens.
12. Return shredded chicken to pot. Season with salt and pepper.
13. Serve with desired toppings.

Notes

The instant potato flakes are the secret to achieving Chick-fil-A’s perfect consistency. Don’t substitute with other thickeners. For best results, use name-brand chicken bouillon powder.