This homemade version of McAlister’s Chicken Tortilla Soup may look a little intimidating because of the long ingredients list, but don’t let that fool you! It only adds to the taste, not the difficulty. It really is simple to whip up this delicious soup at home, you can even change INTO your pajamas for this meal. Creamy, thick, and full of flavor, it’s a meal that can stand on its own.
I was probably a bit heavy handed with the whipping cream in this version of their soup but I think the creaminess puts this dish over the top as an amazing comfort food. Makes a great recipe to freeze and pop in a pan on low to reheat for a quick midweek meal with a fresh made flavor.
To cook chicken: I like to season with salt, pepper, and garlic salt and bake or cook in your slow cooker. Toss chicken into the KitchenAid Mixer Bowl with the flat beater attachment and let it spin for around a minute to get perfectly shredded chicken.
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.
Stir in flour and cook for another minute.
Pour in chicken broth and half and half, bring to a boil, reduce heat and then simmer for 5 minutes allowing mixture to thicken.
Add salsa, creamed corn, fajita seasoning mix, cumin, and shredded chicken.
Allow soup to simmer for 20 minutes over low.
Ladle soup into soup bowls, top with shredded monterey jack cheese, crushed tortilla chips, and fresh cilantro. Serve.Print
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