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!
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
Instructions
- 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.
Notes
- 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.