This copycat McAlister’s chicken tortilla soup recipe brings the deli’s beloved comfort food to your own kitchen. It’s a hearty, tomato-based soup loaded with tender chicken, black beans, corn, and a blend of spices, all topped with crispy tortilla strips. The recipe works because it layers flavors simply, using pantry staples to create a rich, satisfying bowl that tastes remarkably close to the original.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) dried oregano
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes, with their juices
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can corn kernels, drained (or 1 1/2 cups / 245 g frozen corn)
- 4 cups (960 ml) low-sodium chicken broth
- 1 1/2 cups (355 ml) water
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts
- 1 tablespoon (15 ml) fresh lime juice
- Kosher salt and freshly ground black pepper, to taste
For serving:
- Tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic, jalapeño (if using), cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the fire-roasted tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Add the drained black beans, corn, chicken broth, and water. Stir to combine.
- Nestle the chicken breasts into the liquid. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum).
- Carefully remove the chicken breasts from the pot and place them on a cutting board. Let them rest for 5 minutes, then shred with two forks.
- Return the shredded chicken to the pot. Stir in the fresh lime juice. Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and top generously with tortilla strips, shredded cheese, avocado, cilantro, a dollop of sour cream, and a squeeze of lime. Serve hot.
Tips
- Shred the chicken properly: For the most tender shreds, let the chicken rest for a few minutes before pulling it apart. Use two forks or a stand mixer on low speed for quick, even shredding.
- Control the heat: The jalapeño is optional. For a milder soup, omit it entirely. For more spice, leave the seeds in or add a pinch of cayenne pepper with the other spices.
- Use rotisserie chicken: To save time, substitute 3 cups (about 420 g) of shredded rotisserie chicken. Add it in step 6 and simmer just until heated through, about 5 minutes.
- Don’t skip the lime: The lime juice brightens all the flavors and is key to mimicking the restaurant version. Add it at the end, not during the simmering, so its freshness isn’t cooked away.
Serving Suggestions
This soup is a meal in itself, but it pairs beautifully with a simple side. Serve it alongside a crisp green salad with a citrus vinaigrette, or with warm cornbread or flour tortillas for dipping. For a heartier spread, offer it with a side of Mexican rice or refried beans. The toppings bar is part of the fun—set out small bowls of cheese, avocado, cilantro, sour cream, and tortilla strips so everyone can customize their bowl.
Variations
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of black beans or pinto beans for protein.
- Creamy version: Stir in 1/2 cup (120 ml) of heavy cream or a splash of milk in the last 5 minutes of cooking for a richer, creamier texture.
- Smokier flavor: Use chipotle peppers in adobo sauce instead of the jalapeño. Add one minced chipotle pepper plus 1 teaspoon of the adobo sauce for a deep, smoky heat.
- Add more vegetables: Sauté a diced bell pepper or zucchini along with the onion, or stir in a handful of chopped spinach at the very end until wilted.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will actually meld and improve overnight. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally, until piping hot (165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring in between. The soup will thicken as it sits; add a splash of broth or water when reheating if needed. For longer storage, freeze the soup (without the toppings) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work wonderfully. They are more forgiving and stay moist. Cook them the same way, ensuring they reach 165°F (74°C).
What kind of tortilla strips are best? Store-bought tortilla strips are convenient, but homemade ones are even better. Cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 10-12 minutes until crispy. Crushed regular tortilla chips also work in a pinch.
Why is my soup too thick or too thin? This soup is meant to be on the heartier side. If it’s too thick after simmering, add more broth or water. If it’s too thin, let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate the flavors.
Can I make this in a slow cooker or Instant Pot? For a slow cooker, add everything except the lime juice and toppings, and cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir in the lime juice. For an Instant Pot, sauté the aromatics, add everything else, cook on high pressure for 10 minutes, then do a quick release and shred the chicken.
Is this soup gluten-free? Yes, as written, this recipe is naturally gluten-free. Just be sure to check the labels on your chicken broth, spices, and canned goods to ensure they don’t contain any hidden gluten. Serve with corn tortilla strips, not flour.
Can I double the recipe? Absolutely. This soup freezes well, so doubling it is a great idea for meal prep. Use a larger pot and give yourself a few extra minutes to bring everything to a simmer. The cooking time for the chicken remains the same.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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