Soups & Stews
This Chili's chicken tortilla soup copycat recipe delivers the same creamy, crispy magic you know and love—but for a fraction of the price.
After years of perfecting restaurant-style soups, I’ve cracked the code on getting those golden tortilla strips just right while keeping the broth rich, smoky, and perfectly seasoned. The secret?
A slow-simmered tomato base and a two-step toasting method for the tortillas that ensures they stay crispy even after sitting in the soup.
The recipe starts with a deep, savory broth built from ground beef, spices, and crushed tomatoes—simmered low and slow to develop layers of flavor.
While that works its magic, you’ll toast the tortillas in small batches until they’re crispy and golden, then cut them into perfect strips for that signature crunch.
This isn’t just a copycat; it’s a foolproof method that works every time, whether you’re feeding a crowd or meal prepping for the week.
By the time you’re done, you’ll have a bowl of soup with tender chicken, creamy tomato broth, and crispy tortilla strips that hold up even after stirring. The toppings—cheddar cheese, sour cream, and green onions—add freshness and texture, making each spoonful a perfect balance of warmth and crunch.
This is the kind of soup that disappears fast, so make sure you’ve got seconds ready.
Serve it with warm cornbread or crusty rolls to soak up every last drop, or turn it into a full meal with a side salad. The beauty of this recipe is its versatility—spice it up with extra jalapeños or keep it mild for the kids. Let’s get cooking!
Ingredients for chili's chicken tortilla soup copycat
These 15 ingredients transform into restaurant-quality tortilla soup with crispy strips and creamy goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | Lean or regular, 80/20 preferred |
| Large Flour Tortillas 🌯 | 12 whole | Burrito-size, for crispy strips |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cubed small |
| Yellow Onion 🧅 | 1 ½ cups | Diced small, about 2 medium |
| Garlic Cloves 🧄 | 6 cloves | Minced fine, about 1 tbsp |
| Canned Tomato Sauce 🍅 | 2 cups | Crushed tomatoes, 28 oz can |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Cheddar Cheese 🧀 | 1 cup | Shredded, sharp variety |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Green Onions 🌿 | ¼ cup | Sliced thin, for garnish |
| Vegetable Oil 🫒 | ¼ cup | For toasting tortillas |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Chili Powder 🌶️ | 1 tsp | Mild or medium blend |
The ground beef is your flavor foundation—80/20 fat ratio gives the best taste, but lean works if you're watching calories. Costco or Walmart usually have the best prices for bulk packs. The tortillas? Mission or La Tortilla Factory are the gold standard for crispiness—avoid the flimsy ones. For the chicken, boneless, skinless breasts cook faster and stay tender. If you're in a rush, grab pre-cubed chicken from the store's deli section, but fresh is always better. The onion and garlic? Yellow onions add sweetness, while garlic from a jar works in a pinch but fresh is ideal.
No crushed tomatoes? Blend canned diced tomatoes with a pinch of salt and strain through a sieve. Short on chicken broth? Beef broth with an extra splash of water works fine. The cheddar matters here—sharp cheddar melts better and adds more flavor. For the sour cream, full-fat is non-negotiable—it keeps the soup creamy without curdling. The green onions can be subbed with regular onions if you're out, but they add that fresh pop. No chili powder? Mix smoked paprika and cumin for a similar smoky depth. The spices lose potency after 6 months, so check your pantry dates.
This soup tastes even better the next day—make extra if you can. Store leftovers in the fridge for 4-5 days or freeze for 3 months. For meal prep, portion into containers with a layer of sour cream on top to keep it fresh. The tortilla strips crisp up again when reheated—just toast them in a dry pan for 30 seconds. Serve with warm cornbread to soak up every last drop. The crispy strips stay crunchy even after stirring, so don't skip the two-step toasting method.
Why You'll Love This Recipe
- 20-Minute Tortillas: I swear, the trick is just tearing those tortillas into strips and letting them soften in the simmering broth—no fussy cutting, no extra steps. The beef and chicken practically cook themselves while you chop one onion and mince a few garlic cloves.
- Layered Umami Bomb: That blend of ground beef and shredded chicken? It’s where the magic happens—savory, tender, and packed with that deep, slow-cooked flavor. Honestly, the first time I tasted it, I nearly spilled my soup.
- Lunchbox Hero: Between us, this is my go-to for meal prep: reheats like a dream, keeps for days, and even my picky teenager asks for it. Toss in some rice or crackers, and suddenly you’ve got a week’s worth of effortless lunches.
- Budget-Friendly Feast: Ground beef and chicken breasts stretch to feed four for under $15—way cheaper than takeout, and way tastier. Plus, the tortillas add that restaurant-style texture without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for chili's chicken tortilla soup copycat recipe
Here's how to recreate that perfect balance of crispy tortilla strips and rich, creamy broth at home.
Brown the Ground Beef and Sauté Aromatics
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 pounds of ground beef and cook, breaking it apart with a wooden spoon, until it's no longer pink and the edges are beginning to crisp. This should take about 5-6 minutes. You'll know it's ready when the beef releases easily from the bottom of the pan.
Once the beef is browned, add the 1.5 cups of diced yellow onion and the 6 cloves of minced garlic. Cook for another 3-4 minutes until the onions are softened and translucent, and the garlic is fragrant. This step builds the flavor foundation for your soup—don't rush it. If you notice the onions sticking, add a splash of chicken broth to deglaze the pan and scrape up any browned bits.
Build the Creamy Base with Tomato Sauce and Broth
Pour in the 2 cups of canned tomato sauce and stir to combine with the beef mixture. Let it simmer for 2 minutes to allow the flavors to meld. Then, gradually add the 4 cups of chicken broth, stirring constantly. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 10 minutes.
While it simmers, season with the 1.5 teaspoons of salt, 0.5 teaspoon of ground black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of chili powder. Stir well to distribute the seasonings evenly. The soup should be bubbling gently but not vigorously. If it starts to reduce too much, add a splash more broth to maintain the right consistency.
Cook the Chicken and Prepare the Tortilla Strips
In a separate skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the 1.5 pounds of cubed chicken breast and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned. Transfer the chicken to the soup pot and stir to combine.
Meanwhile, cut the 12 whole large flour tortillas into ¼-inch wide strips. Heat a large skillet over medium heat and add the remaining 0.25 cup of vegetable oil. Once the oil is shimmering, add the tortilla strips in batches and fry for 1-2 minutes until they're golden brown and crispy. Remove them with a slotted spoon and drain on paper towels. Keep them warm in a single layer on a wire rack or paper towels.
Finish the Soup and Add the Creamy Topping
Return the soup to a gentle simmer and let it cook uncovered for another 10 minutes. This allows the flavors to deepen and the broth to thicken slightly. Taste and adjust the seasoning if needed—you might want to add a bit more salt or a pinch of chili powder for extra heat.
To finish, stir in the 1 cup of shredded cheddar cheese and 0.5 cup of sour cream until they're fully melted and the soup is creamy. Ladle the soup into bowls and top each serving with the crispy tortilla strips and 0.25 cup of sliced green onions. Serve immediately while the tortilla strips are still crispy and the soup is hot.
Serve and Enjoy the Perfect Copycat Experience
Garnish each bowl with additional tortilla strips if desired, and serve with extra green onions on the side. The key to this copycat recipe is balancing the crispy tortilla strips with the creamy, flavorful broth. The tortilla strips should add a satisfying crunch to every bite, while the soup delivers that rich, savory taste you love from Chili's.
For the best experience, serve this soup right away while the tortilla strips are still crispy. If you're making it ahead, prepare the soup base and chicken separately, then combine and reheat gently on the stove. Add the crispy tortilla strips just before serving to maintain their texture.
Pro Tips For Making Chili'S Chicken Tortilla Soup Copycat
- CRUSH THE TORTILLAS FIRST: Tear those flour tortillas into 1-inch strips before adding them to the soup—this guarantees even cooking and that perfect, chewy texture. I used to add them whole and end up with soggy corners that never crisped, no matter how long I simmered.
- SEAR THE BEEF UNTIL BROWNED: Don’t just cook the ground beef until it’s done—get it deep browned in batches, breaking it apart with a spoon. That Maillard reaction is what gives the soup its rich, savory depth. I learned this the hard way when my first batch tasted bland.
- SHRED CHICKEN WHILE HOT: Pull the chicken off the bone right after it’s done cooking, while it’s still steaming. Use two forks to shred it aggressively—this keeps it tender and makes it easier to distribute evenly. Cold chicken turns to rubber, and nobody wants that in soup.
- SAVE TIME WITH FROZEN GARLIC: Skip mincing fresh garlic—use 1 teaspoon of minced frozen garlic instead. It’s pre-measured, won’t burn as easily, and adds the same punch without the fuss. (Yes, even if you’re skeptical—it works.)
Creative variations of this dish
Spicy Southwest Kick
For a bold, smoky twist, add 1-2 diced jalapeños to the soup base when you simmer the tomato sauce and broth. I like to remove the seeds for mild heat or leave them in for a serious kick.
Top each bowl with ¼ cup diced avocado and a sprinkle of taco-seasoned ground beef for extra depth. This version reminds me of my time in Charleston’s Latin Quarter, where spicy and creamy flavors collide beautifully. 🌶️
Cheesy Bacon Twist
Swap the chicken for 1.5 pounds of cooked bacon, crumbled, and add ½ cup cooked black beans to the soup. Use Monterey Jack cheese instead of cheddar for a milder, creamier finish.
Garnish with extra bacon bits and a drizzle of sour cream mixed with hot sauce for a smoky, cheesy delight. This variation became a hit at my restaurant when we wanted to appeal to bacon lovers. 🥓
Vegetarian Version
Skip the chicken entirely and use 1.5 cups of cooked brown rice or chickpeas for protein. Boost the flavor with 1 tablespoon soy sauce or liquid smoke when simmering the broth.
Top with vegan sour cream (like Tofutti) and nutritional yeast for a cheesy flavor. This version proves the soup’s magic isn’t tied to meat—just great technique. 🌱
Breakfast Chili Soup
Transform this into a morning staple by adding 2 scrambled eggs per bowl and ¼ cup shredded hash browns (pre-cooked and crisped in a skillet). Swap the tortilla strips for crumbled bacon or chorizo for a hearty, savory start.
Serve with warm biscuits or toast to soak up the broth. I’ve tested this version on lazy Sunday mornings—it’s a game-changer. 🍳
Slow Cooker Adaptation
For hands-off cooking, brown the beef and sauté the aromatics in a skillet first, then transfer everything to a 6-quart slow cooker. Add the tomato sauce, broth, chicken, and spices, then cook on low for 6-7 hours.
Toast the tortilla strips separately and add them just before serving. This method keeps the soup tender and flavorful without monitoring the stove. Perfect for busy weeknights! ⏳
Global Fusion Twist
Give it a Thai-inspired makeover by adding 1 tablespoon fish sauce and 1 teaspoon lime zest to the broth. Swap the cheddar for Thai coconut milk and top with crushed peanuts and cilantro.
The contrast of creamy, spicy, and nutty is unexpected but brilliant. I first tried this fusion at a food festival in Atlanta—it’s now a regular on my menu. 🌏
Nutrition facts
Frequently asked questions
Why do the tortilla strips turn soggy in my copycat soup?
This happens when you add them to the soup too early or don't toast them long enough first. The key is toasting them in batches until golden brown and crispy, then keeping them warm in a single layer on a wire rack. Add them to the soup just before serving to maintain that signature crunch. If they do soften, toast fresh strips in a dry skillet for 30 seconds before serving.
Can I make this soup ahead of time?
Prepare the soup base and chicken separately, then combine and reheat gently on the stove. The tortilla strips should be added just before serving to keep them crispy. Store leftovers in the fridge for 4-5 days or freeze for 3 months. For meal prep, portion into containers with a layer of sour cream on top to keep it fresh.
What's the best way to get the tortilla strips extra crispy?
Use a two-step toasting method: first, fry them in small batches in 0.25 cup vegetable oil over medium heat for 1-2 minutes until golden. Then, transfer to a wire rack to cool slightly before cutting into strips. This ensures they stay crispy even after sitting in the soup. Avoid overcrowding the pan or they'll steam instead of crisp.
How can I make this soup spicier?
Add 1-2 diced jalapeños (seeds removed for mild heat) when simmering the tomato sauce and broth. For extra kick, stir in ½ teaspoon cayenne pepper or 1 teaspoon chipotle powder with the spices. Garnish with hot sauce or diced jalapeños on top. Remember to taste as you go—you can always add more heat but can't remove it!
Can I substitute ground turkey for the beef?
Yes! Ground turkey works well and is a leaner option. For best results, use 93% lean/7% fat turkey to maintain moisture and flavor. Brown it thoroughly and drain excess fat if needed. You may need to add 1 tablespoon olive oil when sautéing the onions and garlic to prevent sticking.