Thursday, February 21, 2013

"Tastes Like Chick-fil-a's" Chicken Tortilla Soup

When Chick-fil-a came out with their Chicken Tortilla Soup last year, it was love at first bite for me.  I have no idea why it took them so long to bring it to us, but, as many of my Facebook friends know, I'm a big fan of it.  And I'm notorious for shamelessly posting pics and status updates to let everyone know about it every time I eat it.  As a result, I've turned several of you into big fans of this soup as well.

And I don't know if it's a marketing ploy or if they have special beans that are only in season in the winter, but they only offer this for a limited time, which really puts soup-lovers like me into a panic.  I'm just dreading that day when I drive up to the drive-thru and they tell me they no longer have it.  

So, I decided to take action.  Somebody had to, so I gave it a try.

As I was eating a bowl of it one day for lunch, I jotted down a few ingredients I tasted (and I took a look at their ingredient list on the Chick-fil-a website), and I came up with a very close version of the original.

So here it is, for those of you who love this soup like I do:

"Tastes Like Chick-Fil-a's" Chicken Tortilla Soup

3 Tbsp olive oil
1 medium onion, diced
4-oz can diced green chilies
1 taco seasoning packet (use hot or mild depending on your preference)
(4) 14 oz cans chicken broth
(1) 15 oz can black beans
(3) 15 oz cans navy beans
(1) 15 oz can corn
3 cups cooked, shredded chicken
1 cup heavy cream

Heat the olive oil in a large pot, add the onions, and cook until translucent.  Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken.  Bring to a boil, then allow to simmer for several minutes until heated through.  Lastly, add the cream and heat for 5-10 more minutes.  Serve with tortilla chips and top with shredded cheese, if desired.

Here are a few notes:  
I've noticed Chick-fil-a varies a little on the spiciness of this soup.  Sometimes I get it and it's much spicier than others, so use a hot or mild taco seasoning packet, depending on your preference.  My little kids won't eat things that are too spicy, so I made ours with the mild seasoning.  

Also, I noticed my soup was a little thinner than the original, so to thicken it a little, I ladled into a measuring cup about a cup of the broth from the soup pot. (This step is before the final step of adding the cream.)

Then, I just added a few tablespoons of flour and whisked well to thicken.  You can use cornstarch to thicken instead if you prefer.  After it's mixed well, return to the pot and stir.  

This makes a fairly large amount, so if it's too much for your family, you can freeze half of it for a second meal.  

So, for all you fellow Chick-fil-a soup lovers out there (and those of you not fortunate to live near a Chick-fil-a), enjoy!  I hope you love it!

I'm sharing this recipe with a few of these friends.


  1. That looks so good, Julie. We don't have any Chick-Fil-A's in this part of the country- xo Diana

  2. Looks easy enough and delicious. Can't wait to try it!

  3. YUM! Perfect for our cold/rainy weather days :)

  4. Your blog has won an award. Come on over and pick it up!

  5. I so want a bowl of this right now!

  6. Do you rinse the beans before adding them or not?
    I cannot wait to try this recipe. That soup is also one if my favorites!

  7. What kind of onion? Red, yellow, white?

  8. Thank you! I'm looking forward to trying this recipe.

  9. I have made this a couple of times now and it's delish every time. Tastes VERY similar to Chick-fil-a's version which I love. Now I can make it at home anytime. To cut calories I made it with 2% milk once instead of the cream and it tastes just as good.

  10. I wonder if you purée some of the beans if that'll thicken it up without the slurry....

  11. Finally trying this on this frigid January day... :) I don't have Navy beans, would Great Northern be an ok substitute? I'm sure it will change the flavor a bit but I'm using what I have!

    1. Yes, I'm sure it will be fine! Enjoy!

  12. My mouth is watering reading this recipe, Julie. It looks so good! Perfect for this freezing cold day in Massachusetts - can't wait to try it! Thanks for sharing.

  13. PS if you have a Kitchenaid Mixer, you can poach chicken then shred it in the mixer - works like a charm!

    1. Great idea! Thanks for the tip. Enjoy!

  14. Hi there, Julie! I work at Chick-fil-A &, like you, can't get enough of this soup & miss it when it is out of season, so I can't wait to try your recipe!! =)

    I thought I would tell you why I think some days it is spicier than others. Part of the chicken used in the soup comes from the spicy filets. Once they are fried, they are de-breaded, so if the preparer leaves on more breading it makes it spicier. I prefer it when it is less spicy. =)

    1. I recently heard this same thing from another Chick-fil-A insider! Thanks for sharing! I hope you like this recipe!

  15. I saw some of the ingredients on Chic-Fil-a's website and they used northern beans, pinto beans and black beans in their recipe.


I love hearing from each of you and will do my best to respond! Thanks so much for stopping by. So glad you're here!