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Mcalisters Chicken Tortilla Soup
Sophia smith

Mcalisters Chicken Tortilla Soup Recipe

This McAlister’s Chicken Tortilla Soup Recipe is a creamy, restaurant-style copycat made at home in just 30 minutes. Loaded with shredded chicken, corn, tomatoes, and warm spices, it’s the perfect comfort food for lunch or dinner. Top it with crispy tortilla strips, melty cheese, and fresh avocado for the ultimate Tex-Mex soup experience.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Tex-Mex, American
Calories: 320
Ingredients Video Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 yellow onion (minced)
  • 2 cloves garlic (minced)
  • 1 carton (32 ounces) chicken broth or stock
  • 1 can (10.5 ounces) cream of chicken soup
  • 2 cups shredded rotisserie chicken
  • 1 can (14.75 ounces) creamed corn
  • 1 can (14.5 ounces) diced tomatoes
  • 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 Toppings
  • Shredded Monterey Jack cheese
  • Sliced avocado
  • Crispy tortilla strips
  • Sour cream
  • Pico de gallo
  • Fresh lime wedges

Video

Notes

Required Kitchen Tools

To make this creamy chicken tortilla soup, you'll want to have the following kitchen essentials ready:
  1. Large Pot or Dutch Oven:  For simmering the soup evenly.
  2. Sharp Knife & Cutting Board: To chop onions, garlic, and toppings.
  3. Wooden Spoon or Silicone Spatula:  For stirring without scratching your pot.
  4. Measuring Cups & Spoons:  To get your spices and liquids just right.
  5. Ladle:  For serving the soup into bowls.
Having these tools prepped makes cooking easier and keeps everything flowing smoothly.