Are you a fan of soups that are packed with flavor and spices? If so, you’ll definitely want to try McAlister’s chicken tortilla soup recipe! This soup is a crowd-pleaser, and it’s not hard to see why. With its perfect blend of chicken, vegetables, and spices, it’s a bowl of comfort that will warm your soul. But what makes this soup truly special is the addition of crispy tortilla strips on top, adding a satisfying crunch to every spoonful.
If you’re craving a bowl of this delicious soup but can’t make it to your nearest McAlister’s Deli, don’t worry! We’ve got you covered with an easy and authentic McAlister’s chicken tortilla soup recipe that you can make in the comfort of your own kitchen. Whether you’re looking for a cozy meal on a chilly day or a dish to impress your dinner guests, this recipe is sure to satisfy you.
How To Make Mcalister’s Chicken Tortilla Soup At Home
To make Mcalister’s chicken tortilla soup recipe, you will need a few basic ingredients, including chicken broth, crushed tomatoes, cornstarch, diced onions, and shredded chicken. The secret to this soup’s flavor is the combination of spices, including chili powder, cumin, and paprika.
So grab your apron and get ready to impress your family and friends with this delicious Mcalister’s chicken tortilla soup recipe that is sure to become a household favorite.
Equipment:
- Whisk
- Medium stockpot
- Small mixing bowl
- Large wooden spoon
Ingredients:
For Chicken Soup:
- 32 oz chicken broth (divided) — 1 carton
- 14.5 oz crushed tomatoes (undrained) — 1 can
- 10.5 oz cream of chicken condensed soup — 1 can
- 4 oz chopped green chiles (undrained) — 1 can
- Shredded rotisserie chicken — 1 cup
- Heavy cream (room temperature) — 1 cup
- Shredded Mexican-style cheese blend — 1 cup
- Medium yellow onion (minced) — ½ cup
- Cornstarch — ¼ cup
- Butter — 2 tablespoons
- White wine vinegar — 1 tablespoon
- Cilantro (chopped) — ½ tablespoon
- Cumin — 1 teaspoon
- Chili powder — 1 teaspoon
- Salt more or less to taste — 1 teaspoon
- Paprika — ½ teaspoon
- Cloves garlic (minced) — 2
For Serving:
- Chopped green onions
- White corn tortilla chips
Mcalister’s Chicken Tortilla Soup Recipe – Step by Step Instructions
Step 1:
In a medium stockpot over medium heat, melt the butter by swirling it around occasionally to distribute it evenly around the bottom of the pot.
Step 2:
Add minced onion and minced garlic to the pot, and sauté until the onion and garlic are soft, which should take about 5 minutes.
Step 3:
Next, add crushed tomatoes, 3 ½ cups of chicken broth, cumin, chili powder, and paprika, to the pot. Stir everything together and let it simmer as you prepare the cornstarch slurry.
Step 4:
Create a slurry by whisking cornstarch and the remaining ½ cup of chicken broth in a small mixing bowl. Pour this mixture into the stockpot and stir to combine.
Step 5:
Allow the mixture to boil, then reduce the heat to medium-low and let it simmer for 5 to 10 minutes until the broth has a slightly thicker texture.
Step 6:
After removing the stockpot from the heat, Add heavy cream and shredded cheese to the slightly cooled stockpot. Stir well until the cheese has melted and is fully mixed in.
Step 7:
Stir in cream of chicken soup, green chiles, shredded chicken, white wine vinegar, chopped cilantro, and salt into the melted cheese mixture.
Step 8:
Once fully incorporated, let the mixture simmer for 10 minutes.
Step 9:
After 8 to 10 minutes, using a ladle, transfer the soup to serving bowls.
Step 10:
Top the soup with chopped green onions and enjoy with some tortilla chips on the side for added texture.
Recipe Note:
- To prevent clumping, seizing, or curdling, ensure that your dairy products are at or near room temperature before adding them to hot liquid.
- Additionally, it’s crucial to remove the skillet from the stove burner and then gradually add the cream and cheese to avoid any unwanted reactions.
Different Ways To Serve The Mcalister’s Chicken Tortilla Soup
Mcalister’s chicken tortilla soup recipe is a popular choice for soup lovers who crave a delicious and hearty meal. But, have you ever thought of different ways to serve this delicious soup? Here are some unique ways to enjoy it:
- Toppings Galore: The best way to serve Mcalister’s chicken Tortilla soup is to add lots of toppings. You can add shredded cheese, diced avocado, sour cream, chopped cilantro, tortilla chips, and lime wedges.
- Soup Sandwich Combo: Mcalister’s chicken tortilla soup is an excellent pairing with a sandwich. You can serve it with a grilled cheese sandwich, a turkey club sandwich, or a chicken sandwich.
- Taco Night: If you are hosting a taco night, serve Mcalister’s chicken tortilla soup as a starter. It is a perfect appetizer that will get your guests excited about the main course. You can also use the soup as a topping for your tacos, burritos, or enchiladas.
- Salad Topping: For a healthier option, you can use Mcalister’s chicken tortilla soup as a salad topping. The soup adds a burst of flavor and spice to your salad. You can also use the soup as a dressing by blending it with some olive oil and vinegar.
In conclusion, Mcalister’s chicken tortilla soup recipe is a delicious soup that can be enjoyed in many different ways. Whether you add toppings, pair it with a sandwich, use it as a taco topping, or a salad dressing, the options are endless.
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FAQs
Can I Store McAlister’s Chicken Tortilla Soup?
When reheating the soup, thaw it in the refrigerator overnight and then heat it on the stovetop or in the microwave until it is hot and bubbly, stirring occasionally to ensure even heating
How Can I Make McAlister’s Chicken Tortilla Soup Spicier?
How Can I Make McAlister’s Chicken Tortilla Soup Recipe Thicker?
Mcalister’s Chicken Tortilla Soup Recipe
Are you a fan of soups that are packed with flavor and spices? If so, you'll definitely want to try McAlister's chicken tortilla soup recipe!
- Whisk
- Medium stockpot
- Small mixing bowl
- Large wooden spoon
For Chicken Soup:
- 1 carton 32 oz chicken broth (divided)
- 1 can 14.5 oz crushed tomatoes (undrained)
- 1 can 10.5 oz cream of chicken condensed soup
- 1 can 4 oz chopped green chiles (undrained)
- 1 cup Shredded rotisserie chicken
- 1 cup Heavy cream (room temperature)
- 1 cup Shredded Mexican-style cheese blend
- ½ cup Medium yellow onion (minced)
- ¼ cup Cornstarch
- 2 tablespoons Butter
- 1 tablespoon White wine vinegar
- ½ tablespoon Cilantro (chopped)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt more or less to taste
- ½ teaspoon Paprika
- 2 Cloves garlic (minced)
In a medium stockpot over medium heat, melt the butter by swirling it around occasionally to distribute it evenly around the bottom of the pot.
Add minced onion and minced garlic to the pot, and sauté until the onion and garlic are soft, which should take about 5 minutes.
Next, add crushed tomatoes, 3 ½ cups of chicken broth, cumin, chili powder, and paprika, to the pot. Stir everything together and let it simmer as you prepare the cornstarch slurry.
Create a slurry by whisking cornstarch and the remaining ½ cup of chicken broth in a small mixing bowl. Pour this mixture into the stockpot and stir to combine.
Allow the mixture to boil, then reduce the heat to medium-low and let it simmer for 5 to 10 minutes until the broth has a slightly thicker texture.
After removing the stockpot from the heat, Add heavy cream and shredded cheese to the slightly cooled stockpot. Stir well until the cheese has melted and is fully mixed in.
Stir in cream of chicken soup, green chiles, shredded chicken, white wine vinegar, chopped cilantro, and salt into the melted cheese mixture.
Once fully incorporated, let the mixture simmer for 10 minutes.
After 8 to 10 minutes, using a ladle, transfer the soup to serving bowls.
Top the soup with chopped green onions and enjoy with some tortilla chips on the side for added texture.
- To prevent clumping, seizing, or curdling, ensure that your dairy products are at or near room temperature before adding them to hot liquid.
- Additionally, it’s crucial to remove the skillet from the stove burner and then gradually add the cream and cheese to avoid any unwanted reactions.
