Dinner

Slow Cooker Chick-Fil-A Tortilla Soup Recipe

ByRafael Mansero January 15, 2026January 15, 2026

Introduction

This Slow Cooker Chick-Fil-A Tortilla Soup is a comforting and flavorful dish that’s easy to prepare and perfect for busy days. Packed with tender chicken, beans, and a blend of spices, it offers a delicious, creamy twist inspired by a favorite restaurant classic.

A white bowl filled with creamy chicken soup with visible shredded chicken pieces, yellow corn kernels, red bell pepper strips, black beans, and purple tortilla chip pieces scattered on top, garnished with a lime wedge placed near the center. The soup has a light orange color with a chunky texture. The bowl sits on a red and white checkered cloth on a white marbled surface, with cut and whole limes in front and a red bell pepper blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts
1 small onion, diced
1 red bell pepper, diced
1 tablespoon minced garlic
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon sugar
1 teaspoon dried oregano
10 ounces canned tomatoes with green chiles
4 cups chicken broth
2 cans (15 ounces each) navy beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) yellow corn, drained and rinsed
1 can (15 ounces) creamed corn
1/2 cup heavy cream
1/4 cup sour cream
Juice of 1 lime
Tortilla strips, for topping

Instructions

Step 1: Place the chicken breasts at the bottom of the slow cooker.
Step 2: Add the diced onion, red bell pepper, and minced garlic on top of the chicken.
Step 3: Sprinkle salt, chili powder, cumin, paprika, cayenne pepper, sugar, and oregano over the ingredients.
Step 4: Pour in the canned tomatoes with green chiles and the chicken broth.
Step 5: Stir in the navy beans, black beans, yellow corn, and creamed corn.
Step 6: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours.
Step 7: Remove the chicken, shred it with two forks, and return it to the slow cooker.
Step 8: Just before serving, stir in the heavy cream and sour cream until well combined.
Step 9: Squeeze in the lime juice, top with tortilla strips, and serve immediately.

Tips & Variations

For extra heat, add more cayenne pepper or a few dashes of hot sauce to the soup.
Use rotisserie chicken to save time—add shredded chicken during the last hour of cooking instead of raw breasts.
Top with avocado slices, grated cheese, or chopped fresh cilantro for added flavor.
For a dairy-free option, replace heavy cream and sour cream with coconut cream or omit entirely.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. To preserve the tortilla strips’ crunch, add them just before serving.

How to Serve

A bowl of creamy chicken tortilla soup is shown, filled with a pale orange broth mixed with visible shredded white chicken pieces, yellow corn kernels, black beans, and small pieces of red and orange bell peppers. On top, there is a colorful pile of tortilla strips in dark purple, beige, and red scattered over the soup along with a few corn kernels and black beans. Two thin lime wedges rest on the center, adding a fresh green contrast. The dish is served in a white bowl placed on a white marbled textured surface with some whole tomatoes and a sliced lime nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a regular pot instead of a slow cooker?

Yes, you can simmer all ingredients on the stovetop over low heat for about 1 to 1.5 hours, stirring occasionally, until the chicken is cooked through and flavors meld.

What can I use instead of tortilla strips for topping?

If you don’t have tortilla strips, crushed tortilla chips, toasted pita chips, or even crispy croutons can add a nice crunch to your soup.

Rafael Mansero