chicken tortilla soup mcalister’s recipe
The Best chicken tortilla soup mcalister’s recipe
Chicken tortilla soup from McAlister’s is one of those simple dishes that feels like a hug for your stomach. I’ve been making it for years, and it never fails to bring the whole family together—especially when the kids are picky eaters. It’s got that perfect balance of flavors: tender chicken, a little bit of heat from the spices, and just enough broth to make everything soothing. My kids used to think it was boring at first, but once they got used to the texture and the way the corn kernels pop in their mouths, they’d eat it straight from the bowl. It’s not just a meal; it’s a tradition, and traditions like this are what make cooking feel important.
This soup is also one of those rare recipes that’s just as good for a quick weeknight dinner as it is for a cozy family dinner on a Sunday. You can throw it together in under an hour, and it’s so filling that no one feels like they’re missing out on anything. Plus, it’s got all the nutrients you need—lean protein from the chicken, fiber from the veggies, and a little something extra from the beans and corn. It’s not some fancy, complicated dish, but it’s still packed with goodness. And honestly, there’s nothing like the satisfaction of serving something that’s not only delicious but also good for you. My husband always says it’s the kind of meal that makes you feel like you’re doing something right, even if you’re just following a recipe.
McAlister’s Classic Chicken Tortilla Soup
A hearty and flavorful soup featuring tender chicken, crisp tortilla strips, and a rich tomato-based broth. Perfect for a comforting meal!
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 8 large flour tortillas, cut into strips
- 1 tbsp vegetable oil
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped cilantro
- Lime wedges
- Diced red onion
👨🍳Directions
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1 In a large pot, combine chicken broth, crushed tomatoes, tomato sauce, tomato paste, garlic, onion, bell pepper, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a boil.
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2 Add chicken pieces to the pot and simmer for 15-20 minutes until fully cooked and tender. Remove chicken with a slotted spoon, shred or chop, and set aside. Keep the broth warm.
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3 In a medium saucepan, heat vegetable oil over medium heat. Add tortilla strips and fry for 2-3 minutes per side until golden brown. Remove and drain on a paper towel.
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4 Return the broth to a simmer. Stir in shredded chicken and cook for another 5 minutes. Adjust seasoning if needed.
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5 Divide the soup among bowls. Top with shredded cheese, cilantro, lime wedges, and diced red onion.
🔧Equipment
- Large pot
- Medium saucepan
- Cutting board
- Sharp knife
- Mixing bowls
- Slotted spoon
- Wooden spoon
- Tortilla press or rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How McAlister’s Classic Chicken Tortilla Soup Works
This McAlister’s Chicken Tortilla Soup recipe is always a reliable choice for any gathering because it’s hearty enough to feed a crowd without feeling too heavy, yet light enough to keep things fresh. It’s perfect for family dinners when you want something comforting but not overly complicated, and it’s also great for potlucks—people love it because it’s flavorful, customizable, and always a crowd-pleaser. Plus, it’s simple enough to make ahead and reheat, so you can focus on other tasks without stress.
❓ Frequently Asked Questions About McAlister’s Chicken Tortilla Soup
What are the key ingredients in McAlister’s Chicken Tortilla Soup that make it so flavorful?
The recipe relies on a rich blend of chicken broth, fresh tomatoes, garlic, onion, cumin, chili powder, and a touch of smoked paprika for depth. The fresh cilantro, avocado, and lime at the end brighten the flavors, while the crispy tortilla strips add a satisfying crunch.
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Why does the recipe call for so much chicken broth? How can I adjust if I don’t have enough?
The broth is the foundation—it carries the flavors of the spices and tomatoes. If you don’t have enough, reduce the recipe slightly (about 25% less) and add a splash of water or broth to thin it out. For extra richness, a half-and-half mix of chicken and vegetable broth works well.
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Can I make this soup ahead of time, and how should I store it?
Yes! The soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. Before serving, reheat gently (avoid boiling) and add a splash of broth or lime juice to restore freshness. For longer storage, freeze for up to 3 months—thaw overnight and reheat carefully.
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What’s the best way to crisp up the tortilla strips without frying them?
For a lightly fried texture, toss the strips in olive oil, salt, and a pinch of chili powder before pan-frying in low heat (350°F/175°C) for 2–3 minutes until golden. Alternatively, bake at 375°F (190°C) for 8–10 minutes on a lined tray for a crispier version.
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Can I substitute any ingredients, like using chicken thighs instead of breasts?
Absolutely! Chicken thighs add more fat and flavor, making the soup richer. For vegetarians, swap chicken for shredded tofu, chickpeas, or extra beans. To boost protein, add black beans or corn to the soup base. Just adjust liquid slightly if needed.
