Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
McAlister's Chicken Tortilla Soup
  • 2 boneless, skinless chicken breast halves
  • 1 ½ teaspoons olive oil
  • ½ medium onion, minced
  • 2 tablespoons minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (28-ounce) can low-sodium chicken broth
  • ¾ cup plus 2 tablespoons water, divided
  • ¼ cup cornstarch
  • 1 (4-ounce) can chopped green chiles
  • 4 ounces shredded Cheddar cheese (about 1 cup)
  • 1 tablespoon chopped fresh cilantro
  • 2 cups tortilla chips
  • 1 bunch green onions, sliced
  1. Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into ½-inch cubes.
  2. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.
  3. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and ½ cup plus 2 tablespoons water.
  4. Stir together cornstarch and remaining ¼ cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.
  5. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.
  6. Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.
  7. Yield: 4 servings

Page footer