Nothing improves my mood like a steaming cup of soup on a dreary day. Another one of my favorite soups is Mcalister’s Chicken Tortilla Soup. Crispy tortilla pieces meet juicy chicken marinated in savory spices in this irresistible dish.
While on a road trip with some companions, we stopped at a Mcalister’s Deli, and I had my first bowl of this soup. Whenever I’m under the weather or just in the mood for something soothing, this broth never fails to satisfy me.
But here’s the thing: I’ve discovered you can have this tasty soup at home without ever leaving your house. Mcalister’s Chicken Tortilla Soup is simple to prepare at home with just a few inexpensive ingredients and some fundamental knowledge of the kitchen. And trust me, you won’t regret making the attempt.
This soup was a big hit at a recent family gathering I hosted. I was happy to give out my trade secrets when people continued asking me for the recipe. This is why I’m telling you now.
Do you want to know how to prepare this delicious soup? I promise you, once you try this soup, you’ll never want to buy canned soup again. Okay, so let’s begin!
How To Make Mcalister’s Chicken Tortilla Soup
As a foodie, I’m always looking for easy, tasty dishes. Mcalister’s Chicken Tortilla Soup is a favorite.
This creamy and hearty soup is ideal for cold winter nights or any time you need comfort food.
I’ll explain how to make this tasty soup and answer some FAQs.
Mcalister’s Chicken Tortilla Soup Ingredients
- 4 cups of chicken broth
- 1 pound of boneless, skinless chicken breasts
- 1 cup of diced tomatoes
- 1 cup of frozen corn
- 1 cup of canned black beans, drained and rinsed
- 1 medium onion, diced
- 1 jalapeno pepper, seeded and minced
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper, to taste
- 1 cup of shredded cheese
- Tortilla chips or strips, for garnish
Once you have all of your ingredients ready to go, it’s time to start cooking. Here’s how to make the Chicken Tortilla Soup from McAlister’s Deli at home:
Step By Step Instructions To Make Mcalister’s Chicken Tortilla Soup
Chicken stock should be brought to a boil in a large pot or Dutch oven over medium heat. Reduce the heat to a simmer, then add the chicken breasts to the pan. Make sure the chicken is fully cooked by cooking it for at least 8 minutes.
Take the chicken out of the heat and put it somewhere it can cool off. After the chicken has cooled enough to be handled, shred it into bite-sized pieces and set it aside.
Tomatoes, maize, black beans, onion, jalapeno, garlic, chili powder, cumin, and paprika should all be added to the same pot of broth. Mix all of the ingredients together by stirring vigorously.
Simmer the soup for a while once you’ve returned it to a boil. Add another ten to fifteen minutes to the soup cooking time to ensure the vegetables are cooked through.
Return the chicken shreds to the pan and give everything a good swirl. Salt and pepper to taste are great additions to this soup.
Place a handful of tortilla chips or strips in each bowl and sprinkle with shredded cheese. As soon as possible, and please enjoy!
This recipe’s adaptability to individual preferences is one of its many strengths. Add extra jalapeño peppers or a pinch of cayenne pepper for a hotter soup.
Remove the jalapeno pepper or lessen the amount of chili powder if you prefer a milder taste. Toss in some bell peppers or zucchini slices, or any other vegetables you want.
Mcalister’s Chicken Tortilla Soup Variations
Vegetarian option: Swap the chicken for some diced vegetables like zucchini, carrots, and bell peppers for a delicious vegetarian version of the soup.
Spicier version: Add some extra chili powder, cayenne pepper, or diced jalapenos to the soup for a spicier kick.
Creamier version: Stir in some heavy cream or coconut cream at the end of cooking to make the soup creamier and richer.
Smoky version: Add some smoked paprika or chipotle powder to the soup for a smoky, savory flavor.
Tomatillo version: Swap the tomatoes for tomatillos for a tangy, slightly sour version of the soup.
Lime and cilantro version: Add extra lime juice and chopped cilantro to the soup for a bright, fresh flavor.
Chunky version: Leave some of the ingredients like the diced chicken or vegetables in larger chunks for a heartier soup.
How To to store homemade Mcalister’s Chicken Tortilla Soup
Follow these procedures to preserve your homemade McAlister’s Chicken Tortilla Soup:
The soup should be served at room temperature and stored in the fridge.
Place the soup in a plastic or glass container with a tight-fitting cover to prevent any oxidation.
Keep the soup in the fridge for up to four days; just label the container with the cooking date.
The soup can be frozen if it needs to be kept for more than 4 days. When ready to freeze, just transfer the soup to an airtight plastic container or a large, heavy-duty freezer bag and note the creation date. You can freeze the soup for up to three months.
The soup can be thawed in the fridge or microwave before being served (if using the microwave, be sure to use a microwave-safe container). To get the soup bubbling and heated again, reheat it on the stove or in the microwave. Enjoy!
Could You Make Mcalister’s Chicken Tortilla Soup At Slow Cooker?
Yes, you can make this soup in a slow cooker. Simply add all of the ingredients (except for the garnishes) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add it to the pot during the last hour of cooking.
Mcalister’s Chicken Tortilla Soup Recipe
Ingredients
- 4 cups of chicken broth
- 1 pound of boneless skinless chicken breasts
- 1 cup of diced tomatoes
- 1 cup of frozen corn
- 1 cup of canned black beans drained and rinsed
- 1 medium onion diced
- 1 jalapeno pepper seeded and minced
- 2 cloves of garlic minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 cup of shredded cheese
- Tortilla chips or strips for garnish
Instructions
- In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat. Add the chicken breasts to the pot and reduce the heat to a simmer. Cook the chicken for about 8-10 minutes, or until it is cooked through.
- Remove the chicken from the pot and set it aside to cool. Once it is cool enough to handle, shred the chicken into small pieces and set it aside.
- To the same pot of broth, add the diced tomatoes, corn, black beans, onion, jalapeno pepper, garlic, chili powder, cumin, and paprika. Stir well to combine.
- Bring the soup back to a boil, then reduce the heat to a simmer. Cook the soup for an additional 10-15 minutes, or until the vegetables are tender.
- Add the shredded chicken back to the pot and stir to combine. Season the soup with salt and pepper, to taste.
- Ladle the soup into bowls and top with shredded cheese and a handful of tortilla chips or strips. Serve immediately, and enjoy!
For a warm and satisfying meal on chilly winter evenings or any other time, try Mcalister’s Chicken Tortilla Soup.
This flavorful soup can be made at home with only a few inexpensive components and some fundamental cooking knowledge.
I mean, why not test it out? Trust me, you’ll adore it.
