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chicken tortilla soup in a bowl with sour cream, avocado 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!
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 238kcal
Author Mary Smith

Equipment

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

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