Making McAlister’s Chicken Tortilla Soup at Home

Craving the rich, comforting flavors of McAlister’s Chicken Tortilla Soup? You’re not alone. This beloved menu item has become a fan favorite for its hearty texture, zesty flavor, and soul-warming qualities.

Whether you’re looking to recreate this iconic dish for a cozy night in or impress guests with a restaurant-quality meal, this comprehensive guide will walk you through everything you need to know.

What Makes McAlister’s Chicken Tortilla Soup So Irresistible?

The Chicken Tortilla Soup from McAlister’s Deli is renowned for its bold, southwestern flavor profile. It combines tender shredded chicken, fire-roasted tomatoes, green chilies, and a medley of spices, all simmered in a savory broth.

Topped with crunchy tortilla strips, shredded cheese, and a dollop of sour cream, it’s a perfect balance of textures and tastes.

Key Flavor Elements:

• Smoky and spicy undertones from chipotle peppers and cumin
• Creamy consistency with a tomato-based broth
• Crunchy toppings that contrast beautifully with the soup’s smooth texture

Ingredients for the Perfect Chicken Tortilla Soup

Before we dive into the recipe, let’s take a look at the essential ingredients that bring this dish to life. You can find most of these at your local grocery store or organic market.

Core Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (15 oz) can fire-roasted tomatoes
• 4 cups chicken broth (preferably low sodium)
• 1 cup frozen or canned corn
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 1 tablespoon lime juice
• ½ cup heavy cream or half-and-half (optional for creaminess)

Toppings (Optional but Recommended):

• Crispy tortilla strips or crushed tortilla chips
• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Fresh cilantro
• Diced avocado
• Sliced jalapeños
• Lime wedges

How to Make McAlister’s Chicken Tortilla Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Add Spices

Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to coat the onions and garlic in the spices. This step is crucial for building the soup’s depth of flavor.

Step 3: Add Tomatoes and Broth

Pour in the diced tomatoes with green chilies and the fire-roasted tomatoes. Stir to combine. Add the chicken broth and bring the mixture to a simmer.

Step 4: Add Beans, Corn, and Chicken

Once the soup is simmering, add the black beans, corn, and shredded chicken. Let everything cook together for about 15–20 minutes to allow the flavors to meld.

Step 5: Finish with Lime and Cream

Stir in the lime juice and heavy cream (if using). Taste and adjust seasoning as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes: tortilla strips, cheese, sour cream, avocado, and fresh cilantro.

Pro Tips for the Best Homemade Chicken Tortilla Soup

• Use rotisserie chicken for convenience and extra flavor.
• Make it spicy by adding chipotle peppers in adobo sauce or extra jalapeños.
• Thicken the soup by blending a portion of it and stirring it back in.
• Make it dairy-free by skipping the cream and using coconut milk or a dairy-free alternative.
• Meal prep friendly – this soup freezes beautifully and tastes even better the next day.

Variations to Try

Vegetarian Version

• Omit the chicken and use vegetable broth.
• Add extra beans or tofu for protein.

Keto-Friendly Version

• Skip the beans and corn.
• Use cauliflower rice or zucchini for added texture.

Slow Cooker Method

• Add all ingredients (except cream and lime juice) to a slow cooker.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Stir in cream and lime juice before serving.

Nutritional Information (Per Serving)

Note: Nutritional values may vary depending on toppings and specific ingredients used.

How to Store and Reheat

Refrigeration:

• Store in an airtight container for up to 4 days.

Freezing:

• Let the soup cool completely before transferring to freezer-safe containers.
• Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between.

Serving Suggestions

Pair your homemade Chicken Tortilla Soup with:

• A side of cornbread
• A crisp southwest salad
• Warm quesadillas
• A refreshing margarita or agua fresca

Frequently Asked Questions

1. Can I make Chicken Tortilla Soup in advance?

Absolutely. This soup actually tastes better the next day as the flavors have more time to develop. Store in the fridge and reheat as needed.

2. What’s the best way to make it spicier?

Add a diced jalapeño or a teaspoon of chipotle in adobo sauce during the sautéing step. You can also sprinkle in cayenne pepper for an extra kick.

3. Can I use canned chicken?

Yes, canned chicken can be used in a pinch, but for the best flavor and texture, shredded rotisserie or freshly cooked chicken is recommended.

4. Is this soup gluten-free?

Yes, as long as your chicken broth and toppings are gluten-free. Always check the labels to be sure.

5. What can I use instead of tortilla strips?

You can use crushed tortilla chips, make your own baked tortilla strips, or even use seasoned croutons for a crunchy topping.

For more delicious soup recipes and cooking tips, check out these resources:

• McAlister’s Official Menu