McAlister’s Chicken Tortilla Soup is a favourite comfort food that warms you up and makes you feel good. If you want a tasty and filling dish, this soup is perfect for you. In this blog, I will share with you a Mcalister’s Chicken Tortilla Soup Recipe that is super comforting.
What is McAlister’s Chicken Tortilla Soup?
McAlister’s Chicken Tortilla Soup is a yummy mix of chicken, veggies, and spices. It’s cooked until everything is just right.
Then, it’s topped with crunchy tortilla strips and creamy cheese. It’s like a warm hug in a bowl, especially on cold days.
This soup is all about good old-fashioned comfort. It’s made with the best ingredients and a lot of care. Whether you want a quick meal or a cozy dinner, this soup hits the spot every time.
When I First Tried McAlister’s Chicken Tortilla Soup
The first time I had this soup was on a chilly day. I needed something warm to lift my mood. With the first spoonful, I knew I had found something special. The flavours, the chicken, the crunch—it was love at first taste.
Ingredients to Make McAlister’s Chicken Tortilla Soup
- Unsalted butter = 2 tablespoons
- 1 yellow onion (minced)
- Garlic (minced)= 2 cloves
- 1 carton (about 32 ounces) chicken broth or stock
- Cream of chicken = 1 can (about 10.5 ounces)
- Shredded rotisserie chicken = 2 cups
- Creamed corn = 1 can (about 14.75 ounces)
- Diced tomatoes = 1 can (about 14.5 ounces)
- Ground cumin = 2 teaspoons
- Chili powder = 3 teaspoons
- Paprika = 2 teaspoons
- Onion powder = 1 teaspoon
- Cayenne powder = ⅛ teaspoon
- Half and half = 1 cup
- Salt and pepper (to taste)
For The Topping
- Monterey Jack (Shredded)
- Sliced avocado
- Tortilla strips
- Sour cream
- Pico de gallo
Step By Step Instructions To Make McAlister’s Chicken Tortilla Soup
- Start by melting butter over low heat in a large pot or Dutch oven. Add minced garlic to infuse the butter with flavour.
- Increase the heat to medium and sauté the onions until they turn golden brown, releasing their sweet aroma.
- Once the onions are caramelized, reduce the heat to low. Add the remaining ingredients to the pot, except for the half and half, ensuring they are well combined.
- Allow the mixture to simmer gently for approximately 20 to 25 minutes, allowing the flavours to meld together and develop.
- Once the cooking time is complete, remove the pot from the heat. Slowly stir in the half and half to add richness and creaminess to the soup.
- To serve, ladle the soup into bowls and garnish with shredded cheese, diced avocado, crispy tortilla strips, a squeeze of fresh lime juice, and a spoonful of vibrant pico de gallo for a burst of freshness and flavour. Enjoy your delicious taco soup!
Recipe Tips
- Use good chicken broth for the best taste.
- Try different spices to find your favourite flavour.
- Add crushed tortilla chips for extra crunch.
FAQs About McAlister’s Chicken Tortilla Soup
What does it taste like?
It’s savoury with a bit of spice. Perfect for warming up.
Is it spicy?
It has a little kick, but not too much. You can ask for it to be mild if you prefer.
Can I change it?
Yes! You can add toppings and extras to make it your own.
What Can You Serve with McAlister’s Chicken Tortilla Soup?
- Cornbread: The sweet taste of cornbread goes perfectly with the soup. Add some butter for a delicious side.
- Avocado Salad: Creamy avocado cools down the soup’s warmth. Add lettuce and tomatoes for a fresh bite.
- Mexican Rice: Fragrant rice with subtle spices makes a great match. It’s a comforting meal that fills you up.
Storage Tips
Keep your soup fresh by storing it in the fridge in a sealed container. It will stay good for a few days, so you can enjoy it whenever you want.
Concluding Remarks!
McAlister’s Chicken Tortilla Soup is more than just food—it’s like a warm hug for your soul.
Whether you’re sharing it with friends or enjoying it alone, it’s sure to make you smile. So why not treat yourself to some comfort today? You won’t regret it!
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Mcalister’s Chicken Tortilla Soup Recipe
Ingredients
- 2 tablespoons Unsalted butter
- 1 yellow onion (minced)
- 2 cloves Garlic (minced)
- 1 carton (about 32 ounces) chicken broth or stock
- 1 can Cream of chicken (about 10.5 ounces)
- 2 cups Shredded rotisserie chicken
- 1 can Creamed corn (about 14.75 ounces)
- 1 can Diced tomatoes (about 14.5 ounces)
- 2 teaspoons Ground cumin
- 3 teaspoons Chili powder
- 2 teaspoons Paprika
- 1 teaspoon Onion powder
- ⅛ teaspoon Cayenne powder
- 1 cup Half and half
- Salt and pepper (to taste)
For The Topping
- Monterey Jack (Shredded)
- Sliced avocado
- Tortilla strips
- Sour cream
- Pico de gallo
Instructions
- Start by melting butter over low heat in a large pot or Dutch oven. Add minced garlic to infuse the butter with flavour.
- Increase the heat to medium and sauté the onions until they turn golden brown, releasing their sweet aroma.
- Once the onions are caramelized, reduce the heat to low. Add the remaining ingredients to the pot, except for the half and half, ensuring they are well combined.
- Allow the mixture to simmer gently for approximately 20 to 25 minutes, allowing the flavours to meld together and develop.
- Once the cooking time is complete, remove the pot from the heat. Slowly stir in the half and half to add richness and creaminess to the soup.
- To serve, ladle the soup into bowls and garnish with shredded cheese, diced avocado, crispy tortilla strips, a squeeze of fresh lime juice, and a spoonful of vibrant pico de gallo for a burst of freshness and flavour. Enjoy your delicious taco soup!
Notes
- Use good chicken broth for the best taste.
- Try different spices to find your favourite flavour.
- Add crushed tortilla chips for extra crunch.
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