Instant Pot Chick Fil-A Chicken Tortilla Soup

This Instant Pot (or slow cooker) Chick-fil-A Chicken Tortilla Soup is a homemade copycat version of your favorite healthy soup. It is filled with cannellini beans, black beans, corn, Rotel and chicken. Don’t forget the tortilla strips on top! This is a great freezer meal, too.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Homemade Chick-fil-A Chicken Tortilla Soup in the Instant Pot

If you’re craving the taste of Chick-fil-A’s seasonal chicken tortilla soup but don’t want to wait in the drive thru for 30 minutes (the Chick-fil-A by my house ALWAYS has the longest line!) then you should make this homemade version tonight in your Instant Pot or Crockpot. Chick-fil-A carries this soup only from November until March but now you can have it any time of year! 

You’re going to be shocked at how tasty this healthy tortilla soup is. Instead of using flour and butter and cream to thicken and add creaminess 2 cans of white beans are pureed and stirred in. I was skeptical but instead became a believer.  This chicken tortilla soup recipe has the perfect blend of spices and with its white creamy base it seems so indulgent. It will keep you full with its 27 grams of protein per serving. It has the perfect kick (not too much, not too little). 

Ingredients

• 1 Tbsp olive oil–for sautéing the onions. You can also use another type of oil like canola, vegetable or avocado oil.
• 1 cup diced yellow onion–for a flavor base
• 1 Tbsp minced garlic–for a flavor base
• 1/2 cup chicken broth–to help bring the pot to pressure. You can also use a half cup of water and a half teaspoon of Better than Bouillon.
• 1 1/2 pounds boneless skinless chicken thighs or chicken breasts–or a combination of both kinds
• 1 Tbsp cumin–for tex mex flavor
• 2 tsp dried oregano–for flavor
• 1 tsp kosher salt–or sea salt
• 3 (15 oz) cans cannellini beans–to add a creamy base to the soup
• 2 (10 oz) cans Rotel (diced tomatoes with green chilies)–to add a zippy flavor. If you don’t like spice then go with mild.
• 1 (15 oz) can cream-style corn–to add a creamy element
• 1 (15 oz) can whole kernel corn–for little bites of sweet flavor
• 1 (15 oz) can black beans–you can also use pinto beans
• 1 lime, juiced–fresh lime juice is best but you can also go with the stuff in the bottle

Chicken Tortilla Soup Toppings

Make sure to load up on toppings for maximize the soup’s flavor! Some ideas for garnish are:

• Tortilla strips–you can find seasoned corn tortilla strips in the salad dressing aisle next to the croutons. You can also use corn chips or tortilla chips.
• Diced avocado or guacamole
• Shredded cheddar cheese–or colby jack cheese or mexican blend
• Sour cream
• Diced green onions or cilantro
• Diced red onion
• Lime wedges

Instructions

Make this in your Instant Pot or crockpot! You can even prepare everything and freeze for a quick and easy meal at another time.

Instant Pot Instructions: 

1. Saute onion and garlic: Turn Instant Pot to saute setting. When display says HOT add in the oil and the onions. Saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
2. Add ingredients: Add in the chicken. Sprinkle in the cumin, oregano and kosher salt. Then dump in one of the cannellini beans (don’t drain), the Rotel, cream corn, whole kernel corn (don’t drain) and black beans (don’t drain). 
3. Pressure cook: Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 more minutes and then move valve to venting. (if you don’t have a soup button just use the pressure cook button on high pressure).
4. Chop chicken: Remove chicken and place on a cutting board. Chop or shred and stir back into the pot.
5. Puree beans: In a blender blend together the other 2 cans of cannellini beans (do not drain beans before blending). Stir pureed beans into the pot. Stir in the lime juice. 
6. Serve: Ladle into bowls and top with tortilla strips, diced avocado and a little shredded cheese. Eat and enjoy!

Slow Cooker Instructions:

1. Saute onion and garlic: Heat a pan over medium high heat. Add in the oil and the onions. Saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to a slow cooker.
2. Add ingredients: Pour in the broth, chicken, cumin, oregano and kosher salt. Then dump in one of the cannellini beans (don’t drain), the Rotel, cream corn, whole kernel corn (don’t drain) and black beans (don’t drain). 
3. Puree beans: In a blender blend together the other 2 cans of cannellini beans (do not drain beans before blending). Stir pureed beans into the pot.
4. Slow cook: Cover and cook on low for 6-8 hours. 
5. Chop chicken: Remove chicken and place on a cutting board. Chop or shred and stir back into the pot.
6. Serve: Stir in the lime juice. Ladle into bowls and top with tortilla strips, diced avocado and a little shredded cheese. Eat and enjoy!

Freezer Meal Instructions

1. Saute onion and garlic: Heat a pan over medium high heat. Add in the oil and the onions. Saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Add to a gallon size zipper freezer bag.
2. Add ingredients into bag: Add in the chicken, cumin, oregano and kosher salt. Then dump in one of the cannellini beans (don’t drain), the Rotel, cream corn, whole kernel corn (don’t drain) and black beans (don’t drain). 
3. Freeze flat or in a shape that will fit inside your Instant Pot.
4. For day of cooking: Pour ½ cup of broth into Instant Pot. Dump in the contents of the bag. Cover and pressure cook using the soup button for 15 minutes for a thawed bag or 20 minutes for a frozen solid bag (use a 10 minute natural pressure release).
5. Chop chicken: Remove chicken and place on a cutting board. Chop or shred and stir back into the pot.
6. Puree beans: In a blender blend together the other 2 cans of cannellini beans (do not drain beans before blending). Stir pureed beans into the pot.
7. Serve: Stir in the lime juice. Ladle into bowls and top with tortilla strips, diced avocado and a little shredded cheese. Eat and enjoy!

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the leftovers for up to 3 months. To reheat add contents to a large pot over medium high heat and stir every few minutes until warmed through.

Variations

• Try using 3 cans of pinto beans, great northern beans or navy beans in the place of the cannellini beans. You can also use a mix of navy beans and/or any other white beans you like. 
• Try using cooked and chopped rotisserie chicken or leftover chopped turkey in the place of the raw chicken. Use a 5 minute pressure cook time instead.
• In the place of Rotel try using an equal amount of mild Pace Picante Sauce.

Diet considerations

To make this gluten-free leave out the can of creamed corn and instead add another can of regular whole kernel corn. Also make sure your chicken broth is gluten free.

To make this dairy-free leave out the can of creamed corn and instead add another can of regular whole kernel corn. Forego the cheddar cheese on top. 

To make this with less sodium use low sodium or no salt added beans, broth and corn. Leave out the kosher salt. 

Equipment

• I used my 6 quart Instant Pot*. This can also be made in an 8 quart pot with no changes. For a 3 quart pot the recipe will need to be cut in half.
• Saute paddle*
• I like to use this tool for chopping chicken*
• Cutting board* for chopping the chicken on
• Check out this cool stand up ladle* perfect for soups like this one

More Copycat Recipes You’ll Enjoy

Instant Pot Chick-Fil-A Mac And Cheese

Olive Garden Instant Pot Chicken Gnocchi Soup

California Pizza Kitchen Dakota Smashed Pea and Barley Soup

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc. Use the filter to find exactly what you are looking for.

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Related to the cult favorite…

• The beloved soup…What makes Chicken Tortilla Soup so good? | Chick-fil-A
• Its triumphant return…When is the Chick-fil-A Chicken Tortilla Soup coming back? | Chick-fil-A

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.