There’s something soul-warming about a big bowl of McAlister’s Chicken Tortilla Soup. It’s rich, creamy, and full of that comforting Tex-Mex flavor everyone loves.
We’ve recreated it here in a way that’s weeknight-friendly, family-approved, and even better the next day. This version brings together tender chicken, bold spices, and a creamy tomato broth—with crispy tortilla strips to top it all off!
My kids love this one because it’s like dipping into nachos, and I love it because it comes together quickly with pantry staples. It’s a one-pot wonder that makes everyone happy—and cleanup is a breeze.
Whether you’re serving it up with grilled cheese, quesadillas, or just a hunk of warm bread, this soup delivers cozy satisfaction in every spoonful.
Why You’ll Love This Recipe
This McAlister’s copycat version has all the creamy texture and zesty flavor of the original—but made at home in under 40 minutes. It uses rotisserie chicken to save time, and the spice level can be easily adjusted to keep things kid-friendly.
You’ll also love how budget-friendly it is. No need for takeout when you can whip up a full pot of restaurant-quality soup with ingredients you probably already have in your pantry. It’s perfect for leftovers and freezes beautifully!
What You’ll Need
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne (optional)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup tomato sauce
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups cooked, shredded chicken (rotisserie or leftover)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon lime juice
- 1/2 cup shredded cheddar cheese (for serving)
- Tortilla strips (store-bought or homemade)
- Optional: sour cream, cilantro, jalapeños, avocado
Pro Tips
- Use Rotisserie Chicken – It cuts down prep time and gives you tender, flavorful meat instantly.
- Spice to Taste – Skip the cayenne for kids or those with sensitive taste buds. Add more for a bolder kick.
- Make It Creamy – Stir in the cream right at the end so it doesn’t curdle. You can use half-and-half for a lighter version.
- Double the Batch – This soup freezes beautifully—make extra for quick future lunches or dinners.
- Top It Off – Let kids add their own toppings! It makes dinner more fun and customizable.
Tools You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon
- Can opener
- Ladle
- Blender (optional, for thicker texture)
Substitutions & Variations
- Vegetarian – Use vegetable broth and skip the chicken. Add extra beans or chopped zucchini.
- Lighter Version – Use half-and-half instead of cream, and skip the cheese.
- Spicy Version – Add extra cayenne or top with fresh jalapeños.
- Cream-Free – Omit the cream entirely for a brothy version.
Make Ahead Tips
Make the full soup without the cream and store in the fridge for up to 3 days. Add the cream and reheat gently when ready to serve. Store toppings separately to keep them fresh and crispy.
Instructions
1. Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft. Stir in the minced garlic and cook for 1 more minute.
2. Add the Spices
Stir in cumin, chili powder, paprika, oregano, and cayenne (if using). Cook for 30 seconds until fragrant.
3. Add Tomatoes, Sauce & Broth
Pour in the diced tomatoes with green chilies, tomato sauce, and chicken broth. Stir to combine and bring to a simmer.
4. Add Chicken, Beans & Corn
Add the shredded chicken, black beans, and corn. Simmer uncovered for 15–20 minutes until heated through.
5. Finish with Cream and Lime
Lower the heat and stir in the heavy cream. Add lime juice, and season with salt and pepper to taste.
6. Serve and Top
Ladle soup into bowls and top with shredded cheese, tortilla strips, and your favorite toppings.
Leftovers & Storage
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze without the cream for up to 3 months.
Reheat gently on the stove, and stir in the cream before serving if it was omitted during freezing. Store toppings separately to keep them crisp.
Recipe FAQs
Can I make this in a slow cooker?
Yes! Add all ingredients except cream and lime. Cook on low for 6–7 hours. Stir in cream and lime just before serving.
What kind of chicken works best?
Rotisserie chicken is perfect, but any cooked shredded or diced chicken works—even leftover grilled or baked chicken.
Can I make this dairy-free?
Absolutely. Skip the cream or replace it with canned coconut milk or a dairy-free alternative.
Is it kid-friendly?
Very! Just omit the cayenne and offer fun toppings like cheese, crushed tortilla chips, or avocado slices.
How can I thicken the soup?
You can blend a cup of the soup and stir it back in or add 1 tablespoon of cornmeal to thicken naturally as it simmers.
Bring the Southwest Home with This Cozy Bowl
Ready to skip the takeout line and cozy up to a bowl of creamy, flavorful chicken tortilla soup? This McAlister’s copycat is a family favorite that comes together with pantry staples and lots of love.
Give it a try, top it your way, and don’t forget to leave a comment below—let me know how your crew liked it or ask any questions. Happy soup-making!