Whether you’re sick, snowed in or looking for a good warm dinner, this is the best Chicken Tortilla Soup recipe that you’ll find on the internet! This recipe is very very close to Chick-fil-A’s chicken tortilla soup, if not better!  The only difference is that this recipe is available year-round and on Sunday!

the best chicken tortilla soup recipe

You read that right. Chick-fil-A’s chicken tortilla soup is a seasonal menu item, and they are (obviously) closed on Sunday. (Boo!) It’s my favorite soup, and you know how you crave something when it’s unavailable? That’s me.

And the reason I perfected a homemade version of Chick-fil-A’s chicken tortilla soup.  It is, indeed, the best Chicken Tortilla Soup recipe you might find on the internet.  And, it’s so easy to make!

The Best Chicken Tortilla Soup Recipe

1 tablespoon oil (I use olive oil, but you could use vegetable oil, too.)
1 medium white onion, finely chopped
2 cloves garlic, minced
1.5 teaspoons dried oregano
1 teaspoon salt
2 teaspoons cumin
1.5 teaspoons taco seasoning (optional)
2 (15 ounce) cans white navy beans or cannellini beans
2 (10 ounce) cans diced tomatoes with green chilies 
1 (15 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1 (15 ounce) can black beans
3-4 cups of shredded chicken (can use a rotisserie chicken or cook the chicken prior to making soup)
    *I use the breast, but you could use both white or dark meat.
1 lime
tortilla strips or chips

Optional toppings: sour cream, avocado slices

the best chicken tortilla soup recipe


  1. Heat oil in a large pot over medium heat. Add chopped onion and garlic. Saute for about 5 minutes until the onion is translucent. Add the seasonings (cumin, oregano, salt and taco seasoning.)
  2. While the onion and garlic is cooking, drain the liquid from 1 can of white navy or cannellini beans, but do not rinse.  Add 1/2 can of water, plus beans and puree in a blender until smooth. 
  3. Add the puree of beans, plus a second can of white navy or cannellini beans (drained), a can of black beans (drained), the diced tomatoes, the cream-style corn, the whole kernel corn and chicken to the pot. *I do not drain the tomatoes or whole kernel corn, as you need this liquid in the pot.
  4. Stir and simmer over medium heat for 1 hour or ready to serve.
  5. Add the juice of 1 lime and serve with tortilla chips.  Garnish with avocado slices and/or sour cream, if desired.  

Tip: You can make this in a crock pot just as easily!

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