Mcalister's Chicken Tortilla Soup Recipe
McAlister's Chicken Tortilla Soup is a favourite comfort food that warms you up and makes you feel good.
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.