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McAlister's Deli Chicken Tortilla Soup Copycat Recipe

McAlister's Deli Chicken Tortilla Soup Copycat

A hearty tomato-based chicken tortilla soup with black beans, corn, green chiles, and Southwestern spices. Serve each bowl with crisp tortilla strips, cheese, cilantro, and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 1 tablespoon Olive oil
  • 1 about 1 1/2 cups Medium yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 4 cups Low-sodium chicken broth
  • 1 14.5-ounce can Diced tomatoes with juices
  • 1 10-ounce can Diced tomatoes with green chiles, with juices
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can or 1 1/2 cups Whole-kernel corn, drained, or frozen corn
  • 1 4-ounce can Diced green chiles
  • 2 cups, approximately 12 ounces Cooked, shredded chicken
Seasoning
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Smoked paprika or regular paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
Finishing
  • 1 tablespoon, optional Fresh lime juice
For Serving
  • 1 to 1 1/2 cups Tortilla strips or crushed tortilla chips
  • 1/2 cup Shredded Monterey Jack or cheddar cheese
  • As needed Chopped cilantro, lime wedges, sour cream, or avocado

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, until softened, then add the minced garlic and cook for 30–60 seconds.
  2. Stir in the chicken broth, diced tomatoes, tomatoes with green chiles, black beans, corn, green chiles, cumin, chili powder, paprika, garlic powder, oregano, salt, and black pepper. Bring the mixture to a boil.
  3. Reduce the heat to low, partially cover the pot, and simmer for 20–25 minutes. This gives the vegetables and spices time to blend into a savory tomato broth.
  4. Stir in the cooked shredded chicken and simmer for another 5–10 minutes, until the chicken is heated through. Add the lime juice, if using, then taste and adjust the salt, pepper, chili powder, or cumin.
  5. Ladle the soup into bowls and add tortilla strips, shredded cheese, cilantro, and lime wedges. Offer sour cream or avocado on the side, and add the crunchy tortilla topping just before eating.

Notes

For a raw-chicken method, add 1 pound boneless, skinless chicken breasts to the broth mixture and simmer gently for about 18–22 minutes, or until the thickest part reaches 165°F. Remove the chicken, shred it, and return it to the soup. Keep tortilla strips out of the pot until serving so they stay crisp.