Copycat Mcallister's Chicken Tortilla Soup

Get ready to indulge in a bowl of hearty, flavorful comfort with this Copycat McAllister's Chicken Tortilla Soup! Bursting with bold Southwestern flavors, this recipe combines tender shredded chicken, zesty diced tomatoes with green chilies, and smoky spices like cumin and paprika to create a rich and satisfying broth. Elevated with sweet corn, hearty black beans, and a squeeze of fresh lime juice, this soup is as vibrant as it is delicious. Top it off with crunchy tortilla strips, gooey melted cheddar cheese, creamy avocado, and a dollop of sour cream for a restaurant-quality experience in your own kitchen. Ready in just 50 minutes and perfect for warming up on a cool evening, this crowd-pleaser is an effortless weeknight dinner or game-day favorite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces Chicken breast, boneless and skinless
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 6 cups Chicken broth
• 1 can (10 oz) Diced tomatoes with green chilies (such as Rotel)
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Corn kernels, frozen or canned
• 1 cup Black beans, cooked or canned (drained and rinsed)
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Lime juice, freshly squeezed
• 2 cups Tortilla chips or strips
• 1 cup Shredded cheddar cheese
• 1 large Avocado, diced (optional)
• 0.5 cup Sour cream (optional)

Directions

Step 1

Season the chicken breasts with a pinch of salt, pepper, and a dash of cumin.

Step 2

In a large pot, heat olive oil over medium heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Pour in the chicken broth, diced tomatoes with green chilies, and tomato paste. Stir to combine.

Step 5

Add cumin, chili powder, smoked paprika, salt, and black pepper to the pot. Stir well to distribute the spices evenly.

Step 6

Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let cook for 20 minutes or until the chicken is fully cooked through.

Step 7

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Stir in the corn kernels, black beans, and chopped cilantro. Simmer for another 5 minutes until heated through.

Step 9

Finish the soup with freshly squeezed lime juice and give it a final stir.

Step 10

To serve, ladle the soup into bowls and top with tortilla chips or strips, shredded cheddar cheese, diced avocado, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(3378.3g)

Amount per serving	% Daily Value*
Calories	3288.3

Total Fat 151.8g	0%
Saturated Fat 51.6g	0%
Polyunsaturated Fat 0g
Cholesterol 476.9mg	0%
Sodium 9516.3mg	0%
Total Carbohydrate 294.5g	0%
Dietary Fiber 47.3g	0%
Total Sugars 37.3g
Protein 206.8g	0%

Vitamin D 45.2IU	0%
Calcium 1545.0mg	0%
Iron 22.1mg	0%
Potassium 5693.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 24.5%

Carbs: 34.9%