Chicken Tortilla Soup from McAlister's Deli features tender shredded chicken, zesty tomatoes, black beans, and corn simmered in a flavorful broth, topped with crunchy tortilla strips and melted cheese for a hearty, vibrant meal.
Equipments
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or ladle
- Measuring cups
- Measuring spoons
- Can opener
- Cheese grater (for melting cheese topping)
- Bowls (for serving)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (10 oz/283g) can diced tomatoes with green chilies
- 1 (15 oz/425g) can black beans
- 1 cup frozen corn
- 4 cups chicken broth
- Salt
- Black pepper
- 1 cup shredded cheddar cheese
- Tortilla strips
Use boneless, skinless chicken breast for tender, easy-to-shred meat that absorbs the soup's spices well. Be sure to drain and rinse the black beans to reduce sodium content and improve texture. Frozen corn adds sweet crunch and convenience, but fresh corn can be substituted when in season. Adjust seasoning with cumin, chili powder, smoked paprika, and oregano to match your preferred spice level. Your Chicken Tortilla Soup from McAlister's Deli copycat menu will be flavorful and hearty with these key ingredients combined.
Instructions
- Dice the onion and mince the garlic.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook until softened.
- Stir in minced garlic and cook for 1 minute.
- Add ground cumin, chili powder, smoked paprika, and dried oregano; stir to combine.
- Place chicken breasts in the pot.
- Pour in diced tomatoes with green chilies (undrained).
- Add black beans (drained and rinsed) and frozen corn.
- Pour in chicken broth.
- Season with salt and black pepper to taste.
- Bring soup to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken breasts; shred with two forks.
- Return shredded chicken to the pot and stir well.
- Ladle soup into bowls.
- Top each serving with shredded cheddar cheese and tortilla strips.
Substitution
Chicken Tortilla Soup from McAlister's Deli copycat menu can be easily adapted by substituting boneless, skinless chicken thighs for breast meat, which will add richness and tenderness to your dish. You can use homemade tortilla strips by cutting corn tortillas into thin strips and baking them until crisp if store-bought options are unavailable. If you prefer a spicier soup, consider adding chopped jalapenos or a dash of hot sauce to enhance the heat level. You may replace frozen corn with fresh corn kernels or even canned corn for a similar texture and sweetness. Remember to adjust the seasoning to your taste throughout the cooking process to ensure your soup is flavorful and balanced.
Tips
Ensure to rinse and drain black beans thoroughly to remove excess sodium and improve flavor. When shredding the chicken, use two forks to get tender, evenly-sized pieces that blend well in the soup. Keep the heat at medium to avoid burning the onions and garlic; softening them properly releases essential flavors for the broth. You can customize your seasoning by adjusting salt, pepper, or spice levels to suit your taste preferences.
Nutritions
Chicken Tortilla Soup from McAlister's Deli provides a balanced mix of protein, fiber, and essential vitamins. The boneless, skinless chicken breast contributes lean protein to support muscle health, while black beans and corn add dietary fiber for digestive wellness. Tomatoes supply antioxidants such as vitamin C and lycopene, enhancing your immune system. Topping the soup with shredded cheddar cheese adds calcium and protein, and crunchy tortilla strips contribute carbohydrates for energy.
Storage
Store leftover Chicken Tortilla Soup in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume within 3-4 days for optimal flavor and safety, reheating gently on the stove or microwave until thoroughly warm. You can freeze the soup for up to 3 months, but add tortilla strips and shredded cheddar cheese fresh upon serving to preserve their texture.
Variation or Alternatives
You can substitute shredded rotisserie chicken for boneless chicken breasts to save time without sacrificing flavor. Adding a squeeze of fresh lime juice just before serving brightens the broth and balances the spices. Swap cheddar cheese with Monterey Jack or pepper jack for a creamier, slightly spicy topping. For a smoky twist, grill the corn beforehand or add a splash of chipotle in adobo sauce to intensify the soup's depth.
Allergies
Chicken Tortilla Soup from McAlister's Deli contains common allergens such as dairy from the shredded cheddar cheese and potential soy or corn derivatives in the tortilla strips. Individuals with allergies to poultry, corn, or legumes should exercise caution due to the presence of chicken, corn, and black beans in the recipe. You should always check ingredient labels and consult with the restaurant to avoid exposure to allergens specific to your dietary needs.
Why this recipe?
McAlister's Deli Chicken Tortilla Soup captivates diners with its rich, savory broth blended with tender shredded chicken, black beans, and a hint of smoky spices, providing a comforting yet flavorful experience. The soup is garnished with fresh avocado, crispy tortilla strips, and sharp cheddar cheese, adding layers of texture and taste that make each bite satisfying. You can recreate this popular menu item at home, ensuring a fresh, customizable meal that rivals the restaurant's quality while allowing you to control ingredients and spice levels. Making the copycat recipe offers a delicious, cost-effective way to enjoy a well-loved, nutritious dish anytime.