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Copycat McAlister’s Chicken Tortilla Soup


Ingredients

Scale
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 132 oz. box of chicken broth
  • 110 3/4 oz can cream of chicken
  • 4 cups half and half
  • 34 cooked chicken breasts, shredded
  • 1 cup salsa
  • 115 oz. Can creamed corn
  • 1 packet fajita seasoning mix
  • 2 tsp. Cumin
  • shredded Monterey Jack cheese
  • crushed tortilla chips
  • fresh cilantro

Instructions

  1. To cook chicken -I like to season with salt, pepper, and garlic salt and make it on my counter top grill. Then I toss hot chicken into my KitchenAid mixer bowl with the flat beater attachment and let it spin for about a minute, I get perfectly even, shredded chicken every time.
  2. In a large pot melt butter over medium high heat, stir in chopped onions, and saute until onions begin to brown, add garlic and cook for 1 minute.
  3. Stir in flour and cook for another minute.
  4. Pour in chicken broth and half and half, bring to a boil, reduce heat and then simmer for 5 minutes allowing mixture to thicken.
  5. Add salsa, cream of chicken, creamed corn, fajita seasoning mix, cumin, and shredded chicken.
  6. Allow soup to simmer for 20 minutes over low.
  7. Ladle soup into soup bowls, top with shredded monterey jack cheese, crushed tortilla chips, and fresh cilantro.
  8. Serve.

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