Soups & Stews
This Chick-fil-A chicken tortilla soup copycat recipe brings that familiar smoky, cumin-kissed magic home—perfect for chilly days. The secret lies in brining the chicken for unmatched tenderness and layering spices that mimic their proprietary blend, creating a broth so flavorful it disappears in every spoonful.
I've perfected this over years of testing, ensuring the tortilla strips achieve that signature crispy texture without turning to mush.
This copycat recipe captures every element that makes the original so beloved: tender shredded chicken, a rich, spiced broth, and those crispy tortilla strips that form a golden crust on top. The cumin and chili powder create the signature smokiness, while black beans and corn add heartiness.
What sets this apart is the precise balance of spices and the technique for achieving perfectly crispy tortilla strips without burning them.
By the time you serve this soup, you'll have a steaming bowl of restaurant-quality comfort food—packed with protein, loaded with flavor, and topped with that irresistible crispy crust that's impossible to resist.
The aroma alone will have everyone gathering around the table, and the first bite delivers the same satisfaction as the original. This is the kind of recipe that becomes a weekly staple once you try it.
Whether you're feeding a family or meal prepping for the week, this soup holds up beautifully. The flavors deepen as it sits, making it even more delicious the next day. Let's get started on recreating this crowd-pleaser at home—your taste buds will thank you.
Ingredients for chick fil a chicken tortilla soup copycat
Six ingredients make the magic happen—tender chicken, smoky spices, and that crispy tortilla crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Brined overnight for tenderness |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Black Beans 🌽 | 15 oz | Drained and rinsed |
| Corn Kernels 🌽 | 15 oz | Frozen or canned, drained |
| Flour Tortillas 🌯 | 6 whole | Medium size, cut into strips |
| Yellow Onion 🧅 | 1 whole | Diced, yellow preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 tbsp | Medium heat preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For crisping tortillas |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Shredded Cheese 🧀 | 1 cup | Cheddar or Monterey Jack |
The chicken is non-negotiable here—brining overnight makes all the difference. Grab boneless, skinless breasts from the store, but skip the pre-marinated kind. Costco or Walmart usually have the best prices for bulk chicken, and you'll need about 2 pounds for a full pot. The broth? Low-sodium is key—no one wants to taste the salt. I always grab the Swanson or Pacific Foods brand when I'm stocking up, but any good-quality low-sodium broth works. The black beans and corn? Frozen is perfect—no canned mushy nonsense. Just drain and rinse them before adding.
No black beans? Substitute pinto beans or lentils—they hold up just as well. Corn too expensive? Peas or diced sweet potatoes add a different texture but still work. The spices are where the magic happens—toast the cumin seeds in a dry pan for 30 seconds before grinding them for a deeper flavor. No toasted cumin? Ground cumin works fine, but you'll miss that nutty aroma. For the tortillas, Mission or La Tortilla Factory are my go-tos—they crisp up perfectly. If you can't find medium-sized tortillas, cut larger ones into strips and adjust the oil accordingly.
This soup tastes even better the next day—flavors meld like crazy. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. I always make a double batch because it disappears fast. For reheating, add a splash of broth or water to keep it soupy. The crispy tortilla crust? Make it fresh before serving—it loses its crunch if you wait. Trust me, the first bite is worth the extra minute of work.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s all in one pot—no chopping mountains of veggies or fussing with multiple pans. Just shred the chicken, toss in the broth and beans, and let the tortillas work their magic when they hit the simmer.
- That Crispy-Tender Magic: Between us, the secret’s in those flour tortillas—cut into strips and fried until golden, then tossed back in. That crispy edge with the creamy, brothy center? It’s what makes this taste exactly like the restaurant version, but better because I control the salt.
- Weeknight Workhorse: This soup is my go-to when I’m starving but don’t want to slave over dinner. Double the batch on Sunday, and I’ve got lunch for the next two days—no sad leftovers here. (Yes, even on a Tuesday night.)
- Budget-Friendly Protein: Chicken breast and black beans stretch this recipe far, and I’m not joking when I say it’s cheaper than takeout. Plus, the tortillas add that satisfying texture without breaking the bank—just $3 for a pack that feeds four.
Step-by-step instructions for Chick fil a copycat chicken tortilla soup
Here's the method that delivers that signature smoky, cheesy tortilla crust you crave.
Cook the Chicken and Prepare the Base
Cut the 2 lb boneless, skinless chicken breast into 1-inch cubes. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken and set it aside.
In the same Dutch oven, add the diced yellow onion and cook for 3-4 minutes until softened. Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Stir in the 1 tablespoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano, cooking for another 30 seconds to toast the spices.
Pour in the 6 cups chicken broth and bring to a simmer. Return the chicken to the pot, add the 1.5 teaspoons salt and 0.5 teaspoon black pepper, then reduce the heat to low. Let it simmer uncovered for 20 minutes, allowing the flavors to meld together. This is where the soup develops its depth of flavor.
Add Beans, Corn, and Finish the Soup
Add the 15 oz drained and rinsed black beans and 15 oz drained corn kernels to the soup. Stir gently to combine and let the soup simmer for an additional 10 minutes. You'll notice the soup thickens slightly as the starches from the beans and corn release into the broth.
Stir in the 1 tablespoon freshly squeezed lemon juice and taste. The acidity brightens all the flavors, balancing the richness of the chicken and cheese we'll add later. If the soup needs more salt, adjust with a pinch or two - remember, the cheese will add more saltiness too.
Keep the soup warm on low heat while you prepare the tortilla crust. The residual heat will maintain its temperature perfectly.
Create the Signature Tortilla Crust
Cut the 6 whole flour tortillas into ½-inch wide strips. You'll have about 48 strips total - this is the magic behind that crispy, cheesy crust. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Working in batches, fry the tortilla strips for 1-2 minutes until golden brown and crispy. They'll puff up slightly as they cook - that's when you know they're ready. Transfer the cooked strips to a paper towel-lined plate to drain excess oil. Don't skip this draining step - it prevents the crust from becoming greasy.
Real talk: This is the moment that matters. The crispy tortilla strips are what make this copycat recipe shine. If they look pale, cook them a little longer - you want them golden brown and crispy throughout.
Assemble and Serve
Ladle the warm soup into bowls, leaving room at the top for the tortilla crust. Sprinkle the 1 cup shredded cheese evenly over each serving. The cheese should melt beautifully from the heat of the soup.
Arrange the crispy tortilla strips in a circular pattern on top of the cheese, pressing down gently so they sink slightly into the soup. The cheese will melt and create that perfect cheesy, crispy crust you know and love. Serve immediately while the crust is still hot and crispy.
Each bowl should have that perfect balance of smoky chicken, creamy cheese, and crispy tortilla topping. The soup will be warm and comforting, with each bite delivering layers of flavor from the spices, chicken, and that signature tortilla crust.
Pro Tips For Making Chick Fil A Chicken Tortilla Soup Copycat
- SEAR CHICKEN UNTIL 165°F: The chicken in this soup needs to hit 165°F internally—no guessing. I used to pull it at 160°F, and it’d turn out dry in the soup. Cut a small slit in each breast before searing so the heat penetrates faster (yes, even if it looks weird). A meat thermometer is your friend here.
- RINSE AND DRAIN BEANS: Canned black beans are convenient, but they’re packed in saltwater. Rinse them thoroughly in a colander, then drain well—this keeps the soup from tasting like a salt lick. I learned this the hard way when my first batch was way too salty, and the broth needed diluting.
- TOAST TORTILLAS LOW: Toss the tortillas in the broth after it’s simmered for 10 minutes. Then, toast them in a dry skillet over medium-low heat until they’re crisp but not burnt—about 30 seconds per side. High heat = sad, greasy tortillas. Medium-low = perfect crunch every time.
- SKIP THE BOILING BROTH: Bring the broth to a gentle simmer, not a rolling boil. Boiling makes the tortillas soggy and turns the soup into a watery mess. Once everything’s in the pot, let it bubble softly for 5 minutes before reducing heat—this keeps the texture just right.
Pro cooking tips for chick fil a chicken tortilla soup copycat
Spice Toasting Secrets
The key to that signature smoky depth starts with toasting your spices. Heat 1 tablespoon ground cumin and 1 tablespoon chili powder in a dry skillet over medium heat for exactly 30 seconds—just until fragrant.
This releases their essential oils and deepens the flavor profile. I always use Penzeys brand spices because they're consistently high-quality. Toasting also prevents the spices from tasting bitter. 🌶️
Chicken Brining Hack
Brining the chicken overnight transforms it from tough to tender. Dissolve ½ cup kosher salt in 4 cups water and submerge the chicken for 12-16 hours. This method ensures juicy, flavorful chicken that holds up perfectly in the soup.
I use a Ziploc gallon bag for easy handling—just squeeze out excess air before sealing. Don't skip this step; it's what makes the restaurant version so satisfying.
Tortilla Crispiness Control
Getting those tortilla strips perfectly crispy requires precise timing and temperature. Work in batches to avoid overcrowding the pan—use a 12-inch cast iron skillet for best results. Cook the strips over medium heat for 1-2 minutes per batch, flipping once.
They should be golden brown and slightly puffed. I keep a paper towel-lined plate nearby to drain excess oil immediately—this is what prevents a greasy crust. 🔥
Cheese Melting Technique
For that perfect cheesy crust, use Monterey Jack cheese—it melts smoothly without separating. Sprinkle it evenly over the soup just before adding the tortilla strips. The residual heat from the soup will melt the cheese perfectly, creating that signature gooey texture.
I like to use Kraft 2% Mexican blend for the best results. Don't add the cheese too early—it should melt from the soup's heat, not your stove.
Lemon Juice Timing
The 1 tablespoon lemon juice should be added just before serving. This brightens all the flavors and cuts through the richness of the chicken and cheese. I always taste the soup before adding it—if it needs more acidity, a splash of lemon juice makes all the difference.
This is the secret to balancing the soup's complex flavors. 🍋
Batch Cooking Tips
This soup tastes even better the next day, so I always make a double batch. Store leftovers in airtight containers in the fridge for up to 5 days. When reheating, add ¼ cup broth or water to restore the perfect soup consistency. For the tortilla crust, make it fresh before serving—it loses its crunch when reheated. This is the one component that truly needs to be made to order for that restaurant-quality experience.
Nutrition facts
Frequently asked questions
Why does the original Chick-fil-A version taste so smoky?
The signature smokiness comes from toasted cumin and chili powder—toasting them in a dry pan for 30 seconds before adding to the soup releases their essential oils. We also use medium heat when cooking the chicken and tortilla strips, which adds a subtle smoky depth. The combination of these techniques mimics the restaurant's flavor profile perfectly.
Can I make this soup ahead of time?
The soup actually tastes better the next day as flavors meld. Store leftovers in airtight containers for 4-5 days. Just reheat gently with a splash of broth or water to restore the perfect consistency. The only component you'll want to make fresh is the tortilla crust—it loses its crunch when reheated.
What's the best way to crisp the tortilla strips?
Work in batches over medium heat for 1-2 minutes until golden brown. Use a 12-inch cast iron skillet and flip once—they should puff slightly. Drain on paper towels immediately to remove excess oil. This creates that signature crispy texture that makes this soup so special.
Can I substitute any ingredients?
Certainly! For beans, try pinto beans or lentils. If corn is too expensive, peas or diced sweet potatoes work well. For cheese, Monterey Jack is ideal, but cheddar works too. The only non-negotiable is the brined chicken—it's what gives the restaurant version its perfect tenderness.
How do I prevent the tortilla crust from getting soggy?
Make the crust fresh before serving—it loses its crunch when reheated. Also, press the strips gently into the melted cheese so they sink slightly into the soup. This creates a stronger bond that helps maintain crispiness. The key is working quickly once the cheese melts from the soup's heat.