An easy slow cooker recipe, this Copycat Chick Fil A Chicken Tortilla Soup is a creamy, homemade, dish made completely gluten-free. Featuring tender shredded chicken, black beans, diced tomatoes, corn, and a kick of heat from diced chiles and jalapenos. Top with my homemade tortilla strips, cheese, avocado, & sour cream for a delicious weeknight meal!

An overhead shot of two white bowls filled with chicken tortilla soup and topped with homemade tortilla strips, avocado, sour cream, and shredded cheese.

What Makes This Recipe Great

Chick Fil A Tortilla Soup is an absolutely delicious soup! There are, however, two issues: 1. It’s a seasonal item, so there are certain times of the year when they don’t serve it. 2. It’s not gluten-free!

This beloved soup needed a healthier version that could be made all year round! Turns out, mine tastes exactly the same as the real deal, and I couldn’t be happier! My copycat Chick Fil A chicken tortilla soup recipe is gluten-free, dairy-free, and absolutely delicious!

Top with shredded cheese, avocado, sour cream, fresh lime juice, cilantro, and my homemade tortilla strips for the ultimate family-friendly meal! 

Recipe Highlights

  • Tastes just like Chick Fil A Chicken Tortilla Soup!
  • Easy, slow cooker recipe with Instant Pot option.
  • A delicious way to eat soup all year long!
  • Gluten-free and Dairy-free.
  • Endless toppings options!

Ingredient Notes

Recipe ingredients in nesting bowls and labeled

Chick Fil A Chicken Tortilla Soup

Chicken Breasts: I used three chicken breasts for this recipe, and shredded them after they cooked. You can use more or less chicken depending on your preference.

Veggies: This recipe calls for canned corn, canned diced tomatoes, canned diced green chilies, diced onions, minced garlic, and diced jalapeno. 

Enchilada Sauce: I used the Siete Foods brand. You can also substitute a 15 oz can of plain tomato sauce if preferred.

Black Beans: You can also use Navy beans (cannellini beans) if you want, but I prefer to just use black beans. 

Seasonings: Garlic powder, cumin, oregano, salt, chili powder, and paprika.

Homemade Tortilla Strips 

Corn Tortillas: I like the Siete brand for my tortillas. 

Avocado Oil: You could also use olive oil, but I prefer avocado oil for the high smoke point. 

Sea Salt: Salt your tortilla strips to taste. Omit this if you want less salt. 

Recipe Step by Step

Step by step instructional photos for how to make this chick fil a tortilla soup copycat
  1. Add all ingredients (except for the tortillas) into your slow cooker.
  2. Give it a good stir. Cook on high for 4 hours, or low for 7-8 hours. 
  3. When the soup is done, remove the chicken and shred it using 2 forks, then return it to the pot.
  4. Stir and season with additional salt and pepper if desired. 
Step by step photos showing how to make homemade tortilla strips

Homemade Tortilla Strips

  1. Preheat oven to 400 and line a baking sheet with foil. Stack the tortillas and use a pizza cutter to cut them into vertical strips.
  2. Cut again once horizontally to cut those strips in half. 
  3. Add the strips to the baking sheet and spread them out evenly. Spray generously with avocado oil and sprinkle with sea salt.
  4. Bake for 7-10 minutes, checking often until they are beginning to brown and are crispy. Set aside.

Mary’s Tips & Tricks

Instant Pot: To make this in the Instant Pot, add the ingredients to the pot and stir. Cook on high pressure for 12 minutes. Remove the chicken and shred it, then return it to the pot. Using this method will have your Chick Fil A tortilla soup ready in under 30 minutes!

Storage: Store leftover soup in an airtight container in the refrigerator and reheat it in the microwave or on the stovetop. Store homemade tortilla strips and other toppings separately. 

Chicken: If you’re in a rush and you don’t have time for the slow cooker to cook the chicken breasts, you can use cooked rotisserie chicken. This will significantly decrease the cooking time in the slow cooker to 1 hour on high.  You could also skip the slow cooker and put all ingredients into a large pot and simmer over medium heat on the stovetop for about 20-30 minutes.

Stovetop: To make this soup in a pot on the stove, add all ingredients into a large stock pot. Bring to a boil, then simmer for 30-45 minutes until the chicken is tender enough to shred. Shred it, then add back into the pot and stir.

Toppings: Serve the soup topped with crispy tortilla strips, cheese, sour cream, cilantro, and avocado or toppings of choice. Enjoy!

Dairy Free: This recipe does not include dairy, however, many of the suggested toppings do. You can use a dairy-free shredded cheese substitute to keep this recipe dairy free, as well as your favorite sour cream substitute.

An overhead shot of two white bowls filled with chicken tortilla soup and topped with homemade tortilla strips, avocado, sour cream, and shredded cheese next to small nesting bowls with shredded cheese, jalapeños, and tortilla strips

Recipe FAQs

Is Chick Fil A tortilla soup gluten-free?

According to the Chick Fil A website, their chicken tortilla soup is NOT gluten-free or dairy free. However, this copycat recipe is gluten-free and dairy free!

Is Chick Fil A tortilla soup keto-friendly?

It is not keto friendly. While beans have a lot of protein, they also are carb heavy. For this reason, this copycat Chick Fil A chicken tortilla soup recipe is not keto. You can always omit the beans and corn and add in other veggies of choice!

Can I freeze this recipe?

Yes! Let the soup cool completely after cooking and store it in a freezer-safe container. Freeze for up to 5 months. Defrost overnight in the refrigerator and reheat over the stovetop or in the microwave. Do not freeze the soup with homemade tortilla strips or toppings. Those are best when made fresh. 

A closeup shot of tortilla soup in a white bowl topped with avocado, cheese, sour cream, and cilantro

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Copycat Chick Fil A Tortilla Soup

This delicious, gluten-free, slow cooker Chick Fil A Tortilla Soup recipe features tender shredded chicken, black beans, veggies, & a subtly spicy sauce. Complete with homemade tortilla strips and endless topping options!
5 from 13 votes
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Ingredients

  • 1.5 lbs chicken breasts, I used 3 breasts
  • 1 onion, diced
  • 3 cloves minced garlic
  • 1 jalapeno, seeded & diced
  • 4.5 oz can diced green chiles
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp oregano
  • 1.5 tsp salt, more to taste
  • 15 oz can diced tomatoes, with juices
  • 15 oz jar red enchilada sauce, I used Siete Foods brand. You can also sub 15 oz plain tomato sauce if preferred.
  • 4 cups chicken broth
  • 15 oz can black beans, drained and rinsed
  • 15 oz canned corn, drained and rinsed

Homemade Tortilla Strips

  • 6 Siete Foods almond flour tortillas , or tortillas of choice
  • Avocado oil spray
  • sea salt

Equipment

Instructions
 

  • Add all ingredients (except for the tortillas) into your slow cooker and give it a good stir. Cook on high for 4 hours, or low for 7-8 hours. 
  • While the soup is cooking, make the homemade tortilla strips.
  • Preheat oven to 400 and line a baking sheet with foil. Stack the tortillas and use a pizza cutter to cut them into vertical strips, and then again once horizontally to cut those strips in half.
  • Add the strips to the baking sheet and spread them out evenly. Spray generously with avocado oil and sprinkle with sea salt. Bake for 7-10 minutes, checking often, until they are beginning to brown and are crispy. Set aside.
  • When the soup is done, remove the chicken and shred it using 2 forks, then return it to the pot. Stir and season with additional salt and pepper if desired.
  • Serve the soup topped with the crispy tortilla strips, cheese, sour cream, cilantro, and avocado or toppings of choice. Enjoy!

Notes

Instant Pot: To make this in the Instant Pot, add the ingredients to the pot and stir. Cook on high pressure for 12 minutes. Remove the chicken and shred it, then return it to the pot. Using this method will have your Chick Fil A tortilla soup ready in under 30 minutes!
Storage: Store leftover soup in an airtight container in the refrigerator and reheat it in the microwave or on the stovetop. Store homemade tortilla strips and other toppings separately. 
Chicken: If you’re in a rush and you don’t have time for the slow cooker to cook the chicken breasts, you can use cooked rotisserie chicken. This will significantly decrease the cooking time in the slow cooker to 1 hour on high.  You could also skip the slow cooker and put all ingredients into a large pot and simmer over medium heat on the stovetop for about 20-30 minutes.
Stovetop: To make this soup in a pot on the stove, add all ingredients into a large stock pot. Bring to a boil, then simmer for 30-45 minutes until the chicken is tender enough to shred. Shred it, then add it back into the pot and stir.
Toppings: Serve the soup topped with crispy tortilla strips, cheese, sour cream, cilantro, and avocado or toppings of choice. Enjoy!
Dairy Free: This recipe does not include dairy, however, many of the suggested toppings do. You can use a dairy-free shredded cheese substitute to keep this recipe dairy free, as well as your favorite sour cream substitute.

Nutrition

Serving: 1cup, Calories: 238kcal, Carbohydrates: 26g, Protein: 25g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 57mg, Sodium: 1872mg, Potassium: 734mg, Fiber: 6g, Sugar: 6g, Vitamin A: 662IU, Vitamin C: 19mg, Calcium: 65mg, Iron: 3mg