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This McAlister’s chicken tortilla soup recipe is a creamy, cheesy copycat built on rotisserie chicken, crushed tomatoes, green chiles, cream of chicken soup, and a simple chili-cumin-paprika spice mix. It comes together on the stovetop in about 30 minutes and finishes with crunchy tortilla strips. It’s my home-kitchen version of the restaurant soup, not McAlister’s official recipe.
If you love a thick, spoon-coating tortilla soup with gentle heat, this one is a weeknight winner. It uses pantry staples and a store-bought rotisserie chicken, so there’s no poaching or chopping marathon.
What is McAlister’s copycat chicken tortilla soup?
McAlister’s Deli serves a chicken tortilla soup, and this copycat recreates that style at home. It’s a Tex-Mex-inspired soup: creamy and cheesy, with tomato, green chile, garlic, and warm spices.
The base recipe has no beans, corn, or bell peppers. If you like a chunkier bowl, stir in black beans, corn, or diced jalapeño at the simmer stage.
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How Close Is This to the McAlister’s Version?
It captures the style rather than a verified formula. McAlister’s doesn’t publish its recipe, so I built this from the flavor profile: creamy, cheesy, tomato-forward, and mildly spicy.
Your bowl may differ from the restaurant’s in thickness, salt level, and spice. Both are easy to adjust at the end, so taste and tweak until it matches what you remember.
What goes into this copycat chicken tortilla soup?
Exact amounts are in the recipe card below. Here’s what each ingredient does:
- Butter, yellow onion, minced garlic: the savory base, cooked first.
- Chili powder, cumin, paprika: warm, earthy, lightly smoky spice with color.
- Shredded rotisserie chicken and chicken broth: the protein and the liquid.
- Cream of chicken condensed soup, heavy cream, Mexican-style cheese blend: the creamy, thick body.
- Crushed tomatoes and chopped green chiles: tang and mild heat that cut the richness.
- White wine vinegar: a small splash that brightens the whole pot.
- Cornstarch: extra thickening.
- Cilantro and salt: fresh finish and seasoning. Taste before adding salt, since the condensed soup and broth already carry plenty.
How do I make McAlister’s chicken tortilla soup at home?
Step 1: Melt the butter
Heat the butter in a large pot or Dutch oven over medium heat until it’s melted and just bubbling.
Step 2: Cook the onion and garlic
Add the onion and garlic and cook about 5 minutes, stirring often, until the onion turns translucent and soft. The garlic goes in just once, here.
Step 3: Build the soup base
Stir in the cheese blend, cream of chicken soup, chili powder, cumin, paprika, shredded chicken, and chicken broth. Stir until smooth and the cheese melts, then bring it to a few gentle bubbles.
Step 4: Add the cream, tomatoes, and chiles
Lower the heat and add the heavy cream, cilantro, green chiles, crushed tomatoes, and vinegar. Whisk the cornstarch with a few tablespoons of cold water or broth in a small bowl first, then stir it in so it doesn’t clump.
Step 5: Simmer gently
Keep the heat low and simmer about 15 minutes, stirring now and then. You want barely-there bubbles, not a boil. The soup is ready when it coats the back of a spoon and a finger swipe leaves a clean line.
Step 6: Taste and adjust
Taste, then add salt only if it needs it. A little more vinegar can also wake up a flat-tasting pot.
Step 7: Serve hot with toppings
Ladle into bowls and top with tortilla strips, extra shredded cheese, sour cream, or cilantro.
How do I store and reheat this soup?
Cool the soup, then refrigerate it in an airtight container for up to 3 days. Reheat on the stovetop over low heat, stirring, and add a splash of broth if it has thickened. Don’t boil it, because cream-based soups can separate.
To freeze, use a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and whisk while reheating. The texture can turn slightly grainy after freezing, and whisking smooths it out.
Nutrition Information
As a dietitian, I treat this as a rich, comforting soup. To lighten it, use low-sodium broth and reduced-sodium condensed soup, and go easy on the cheese and sour cream toppings.
What should I serve with chicken tortilla soup?
- Bread: warm cornbread or crusty bread for dipping.
- Crunch: tortilla strips or crushed chips on top.
- Heat: sliced jalapeños or a pinch of extra chili powder.
- Cool contrast: sour cream or sliced avocado.
- A deli-style side: my McAlister’s Creamy Potato Salad Recipe makes a good pairing.
What can I substitute in this soup?
Any melty shredded cheese works in place of the Mexican-style blend, such as Monterey Jack, mild cheddar, or pepper jack. Leftover cooked chicken or turkey can replace the rotisserie chicken.
For extra body and texture, stir in black beans or corn. For more heat, add diced jalapeño or a pinch of cayenne.
Mcalister’s Copycat Chicken Tortilla Soup
Ingredients
- 2 tablespoons of cornstarch acting as a thickening agent to give the sauce a smooth and creamy consistency.
- 1 clove of minced garlic to infuse a delightful, pungent note throughout the sauce.
- 1/4 teaspoon of smoked paprika bringing a warm and slightly sweet flavor to the sauce.
- 1/2 teaspoon of cumin adding an earthy and slightly nutty taste that complements the other spices.
- 1/2 of a 14.5-ounce can of crushed tomatoes undrained, providing a rich and robust tomato base for the sauce.
- 16 ounces 2 cups of chicken broth, divided, creating a flavorful and aromatic liquid base for the sauce.
- 1/2 teaspoon of kosher salt more or less to taste, seasoning the dish and enhancing the flavors of all the ingredients.
- 1/2 cup of heavy cream at room temperature, adding a luxurious and indulgent creaminess to the sauce.
- 1 tablespoon of butter melting into a velvety and smooth base for the sauce.
- 1/2 cup of shredded Mexican-style cheese blend at room temperature, melting into the sauce to create a rich and gooey texture.
- 2 ounces 1/2 can of chopped green chiles, undrained, providing a mild and tangy flavor that complements the other ingredients.
- 1/4 yellow onion minced finely to release its sweet and aromatic flavor, adding depth to the dish (approximately 1/4 cup).
- 1/2 cup of shredded rotisserie chicken adding a tender and flavorful protein component to the dish.
- 1/4 tablespoon of cilantro, chopped adding a fresh and vibrant herbal note to the sauce.
- 1/2 tablespoon of white wine vinegar offering a tangy and acidic touch that balances the richness of the sauce.
- 1/2 of a 10.5-ounce can of cream of chicken condensed soup imparting a creamy and savory element to the sauce.
- 1/2 teaspoon of chili powder lending a subtle heat and smoky undertones to the dish.
Instructions
- Turn up the heat to medium-high, bring it to a boil, then reduce to medium-low and simmer for 5-10 minutes until it slightly thickens.
- Heat butter in a medium-sized stockpot over medium heat until it melts evenly.
- Sauté minced onion and garlic until they turn soft, which should take about 5 minutes.
- Allow it to cool slightly, then gradually stir in heavy cream and shredded cheese until fully melted.
- Add chili powder, paprika, cumin, crushed tomatoes, and 3 ½ cups of chicken broth.
- Combine cornstarch with the remaining ½ cup of chicken broth in a small bowl and then add it to the pot.
- Return the pot to heat, mix in, and let it simmer for a0 minutes.
- Serve the soup in bowls and garnish.
Notes
- You can substitute the Mexican-style cheese blend with any shredded cheese of your choice.
- To make this soup vegan, substitute the butter with oil and use vegetable broth instead of chicken broth.
- Feel free to adjust the spices and herbs to taste. You can also add other ingredients, such as black beans or jalapenos, for extra flavor.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat when ready to serve.
- This recipe can easily be doubled or tripled for larger crowds.
Is McAlister’s chicken tortilla soup gluten-free?
Not automatically. Condensed cream of chicken soup often contains wheat flour, and some broths and spice blends do too. To make this copycat gluten-free, choose a condensed soup, broth, and tortilla strips labeled gluten-free. I can’t speak to the restaurant’s own soup, so check with McAlister’s if you have celiac disease or an allergy.
Can I make this soup vegan or dairy-free?
Not with this recipe. Swapping butter for oil and using vegetable broth isn’t enough, because the chicken, cream of chicken soup, heavy cream, and cheese are all animal-based. A vegetarian version would need a different creamy base, so treat this recipe as written.
Can I double this recipe or make it ahead?
Yes to both. It doubles well in a larger pot, though you may need a few extra minutes to simmer. It also tastes great the next day, so make it ahead and reheat gently as described above.
Is this the same as McAlister’s chicken noodle soup?
No. This is the tortilla soup, which is creamy, tomato-and-chile based, and finished with tortilla strips. If you’re after a noodle soup, try the Panera Chicken Noodle Soup linked above.
Want more chicken tortilla soup ideas?
Try the Yard House Chicken Tortilla Soup Recipe for a different take. If you make this one, tell me your favorite toppings in the comments!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.