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McAlister’s Chicken Tortilla Soup Recipe

McAlister’s Chicken Tortilla Soup Recipe

Try McAlister's Chicken Tortilla Soup Recipe at home with tender chicken, smoky spices, and a creamy broth. Ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • 2 tablespoons of extra-virgin olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 2 teaspoons of ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • 6 cups of chicken broth
  • 1 can 14.5 ounces of diced tomatoes, undrained
  • 1 can 15 ounces of black beans, drained and rinsed
  • 1 cup of frozen corn kernels
  • 2 cups of cooked shredded chicken
  • ¼ cup masa harina
  • ½ cup of water
  • ⅓ cup of heavy cream
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper. Cook for about five minutes, stirring often, until the vegetables are soft. Stir in cumin, chili powder, smoked paprika, and cayenne pepper if you want. Cook for one minute, stirring constantly, to lightly toast the spices.
  2. Pour in chicken broth and diced tomatoes. Stir well, then bring the pot to a gentle boil. Stir in black beans, corn, and shredded chicken. Lower the heat and let the soup simmer for 15 minutes, stirring occasionally.
  3. In a small bowl, whisk masa harina with water until smooth and lump-free. Slowly stir this mixture into the soup. Let the soup simmer for another 10 minutes. It should thicken slightly and coat the back of a spoon.
  4. Stir in heavy cream and let the soup warm for two more minutes. Taste and add salt and pepper if needed. Ladle the soup into bowls. Top each bowl with crispy tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime.