McAlister’s Chicken Tortilla Soup

Ingredients

• 2 tablespoons butter
• ½ cup minced yellow onion (approximately half of 1 medium yellow onion)
• 2 teaspoons minced garlic (approximately 2 large cloves)
• 1 teaspoon chili powder
• ½ teaspoon paprika
• 1 teaspoon cumin
• 1 14.5-ounce can crushed tomatoes (undrained)
• 3 ½ cups chicken broth
• 1 cup heavy cream (at room temperature)
• 1 cup shredded Mexican-style cheese blend (at room temperature)
• 1 10.5-ounce can cream of chicken condensed soup
• 1 cup shredded rotisserie chicken
• 1 4-ounce can chopped green chiles (undrained)
• ½ tablespoon chopped cilantro
• 1 tablespoon white wine vinegar
• 1 teaspoon salt (more or less to taste)
• ½ cup chicken broth
• ¼ cup cornstarch
• chopped green onions
• white corn tortilla chips

Instructions

1. 1

   Heat medium stockpot over medium heat. When stockpot is hot, add 2 tablespoons butter to pot. Heat butter, swirling pot occasionally to distribute butter evenly around bottom of pot, until butter is melted.

2. 2

   Add ½ cup minced yellow onion and 2 teaspoons minced garlic to pot with melted butter. Sauté until onion and garlic have softened, approximately 5 minutes.

3. 3

   Once onion and garlic are soft, add 1 teaspoon chili powder, ½ teaspoon paprika, 1 teaspoon cumin, 1 14.5-ounce can crushed tomatoes, and 3 ½ cups chicken broth to stockpot. Stir to incorporate ingredients. Let mixture simmer while preparing cornstarch slurry.

4. 4

   Add ½ cup chicken broth and ¼ cup cornstarch to small mixing bowl. Whisk until fully incorporated, then pour slurry mixture into stockpot. Stir to incorporate.

5. 5

   Increase heat under stockpot to medium-high. Bring mixture to boil, then reduce heat to medium-low and simmer 5 to 10 minutes, or until broth is slightly thickened.

6. 6

   Move stockpot to cool stovetop burner. Let mixture cool slightly, then add 1 cup heavy cream and 1 cup shredded Mexican-style cheese blend. Stir until heavy cream is incorporated and shredded cheese has melted.

7. 7

   Once cheese has melted, return stockpot to heat. Add 1 10.5-ounce can cream of chicken condensed soup, 1 cup shredded rotisserie chicken, 1 4-ounce can chopped green chiles, ½ tablespoon chopped cilantro, 1 tablespoon white wine vinegar, and 1 teaspoon salt. Stir until ingredients are fully incorporated, then let mixture simmer 10 minutes.

8. 8

   After 10 minutes, ladle soup into serving bowls. Top with chopped green onions and serve warm with white corn tortilla chips if desired.