Soups & Stews
This copycat McAlister's chicken tortilla soup delivers the same crispy celery crown crunch and bold flavors you love from the restaurant—right in your own kitchen. I've spent years perfecting restaurant-style soups, and this recipe nails the balance of tender chicken, perfectly seasoned broth, and those addictive tortilla strips.
The secret lies in toasting the tortillas just enough to create that satisfying crunch while keeping them flexible enough to fold into each spoonful.
What makes this recipe work is the layering of flavors—starting with a rich chicken broth base that simmers with garlic, onion, and spices until deeply aromatic. The chicken cooks low and slow until fork-tender, while the celery crowns get that signature crispy texture by baking until golden.
Every element comes together in a way that feels both comforting and restaurant-quality, without requiring any special equipment. The result is a soup that's hearty enough for a cold day but still light enough to enjoy any time of year.
By the time you're done, you'll have a steaming bowl of soup topped with creamy avocado, shredded cheese, and a dollop of sour cream—just like the original.
The tortilla strips add that signature crunch with every bite, and the broth is perfectly seasoned with just the right amount of salt, pepper, and cumin.
This is the kind of recipe that transforms a simple weeknight dinner into something special, all while keeping the flavors authentic to the chain's signature style.
The best part? You can make it ahead and let the flavors meld even more over time. Serve it up with warm cornbread or crusty bread for soaking up every last drop of that flavorful broth. Let's get started on recreating this restaurant favorite at home!
Ingredients for copycat mcalister's chicken tortilla soup
Six servings of restaurant-quality soup. Crispy celery crowns and tortilla strips make it special.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 2 lb | Cut into bite-sized pieces |
| Flour Tortillas 🌯 | 12 whole | Medium size, cut into strips |
| Celery Stalks 🧅 | 6 whole | Cut into crowns for crisping |
| Yellow Onion 🧅 | 1 whole | Diced for broth base |
| Garlic Cloves 🧄 | 6 cloves | Minced for aromatic base |
| Chicken Broth 🥄 | 6 cups | Low-sodium preferred |
| Canned Diced Tomatoes 🍅 | 1 can | With juices, undrained |
| Tomato Paste 🍅 | ½ cup | For depth of flavor |
| Ground Cumin 🌿 | 1 ½ tsp | Toasted for richness |
| Dried Oregano 🌿 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Avocado 🥑 | 2 whole | Diced for topping |
| Shredded Cheese 🧀 | 1 cup | Mexican blend preferred |
| Sour Cream 🥛 | ½ cup | For topping |
| Olive Oil 🫒 | ¼ cup | For crisping celery crowns |
The secret to those crispy celery crowns is baking them at 400°F for 15 minutes—not too long, or they turn to sawdust. I always grab organic celery from Whole Foods or the local farmers market for the sweetest flavor. For tortillas, Mission brand holds up best to crisping. The chicken breasts should be cut into even pieces so they cook uniformly—1-inch cubes work perfectly. Don’t skip the flour tortillas—corn tortillas won’t crisp the same way.
No cumin? Smoked paprika at half the amount adds a similar depth. Fresh cilantro is optional but brightens the soup—1 cup chopped if you’ve got it. The diced tomatoes can be fresh if you’re in a pinch, but San Marzano canned tomatoes are the gold standard for this recipe. For the broth, homemade or high-quality low-sodium is ideal, but store-bought works too. Just taste and adjust the salt at the end—flavor builds while simmering.
This soup tastes even better the next day—flavors meld beautifully overnight. Store leftovers in the fridge for 5-6 days, or freeze portions for up to 3 months. I like to portion mine into containers so I can grab a bowl anytime. The crispy celery crowns and tortilla strips stay freshest if you bake them just before serving. Reheat gently—microwave in 30-second bursts to keep them from getting soggy.
Why You'll Love This Recipe
- Crispy Texture Hack: That celery crown trick? Game-changer. Cutting the celery into rings first means golden, crunchy bites every time—no sad, limp celery here. The same goes for those tortilla strips; crispy on the outside, tender inside, just like McAlister’s.
- One-Pot Magic: I’m all about minimizing cleanup, and this soup delivers. Chicken, spices, and veggies all cook in the same Dutch oven—no extra pans, no extra mess. Plus, toasting the spices right in the pot? That’s how you get that restaurant-level depth of flavor without the fuss.
- Leftover Legend: This makes six servings, so you’ll have perfect portions for lunches or quick dinners. And here’s the secret: reheat in 30-second bursts to keep those tortilla strips crispy—no soggy surprises. My kids beg for leftovers, and honestly, it’s the easiest way to save time.
- Budget-Friendly Feast: You’re getting tender chicken, smoky spices, and that perfect cheesy-sour cream topping—all for way less than takeout. The tortillas and avocado stretch far, and the canned tomatoes and broth keep costs low. Still tastes like a splurge, though.
Step-by-step instructions for copycat McAlister's chicken tortilla soup
Here's how to recreate that signature crispy celery crown texture and rich, savory broth at home.
Cook the Chicken and Toast the Spices
Cut the 2 lb boneless chicken breasts into bite-sized pieces. Heat ¼ cup olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces are lightly browned on all sides and cooked through. Remove the chicken and set it aside.
In the same pot, add 1 yellow onion (diced) and 6 celery stalks (cut into crowns). Cook for 5 minutes until the onion softens and the celery begins to crisp. Add 6 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Stir in 1½ tsp ground cumin, 1 tsp dried oregano, 1½ tsp salt, and ½ tsp black pepper. Toast the spices for 1 minute until aromatic—this builds deep flavor into the broth.
Build the Rich Broth Base
Pour in 6 cups chicken broth and scrape up any browned bits from the bottom of the pot. Add 1 can canned diced tomatoes (with juices) and ½ cup tomato paste. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15 minutes. This step develops the soup's signature depth of flavor.
Return the cooked chicken to the pot and simmer for 10 minutes to absorb all the flavors. Use two forks to shred the chicken directly into the broth—this ensures tender, bite-sized pieces throughout the soup. Taste and adjust seasoning with additional salt or black pepper if needed.
Crisp the Tortilla Strips
Cut the 12 flour tortillas into ½-inch wide strips. Heat ¼ cup olive oil in a large skillet over medium-high heat. Fry the tortilla strips in batches for 1-2 minutes per batch, stirring constantly, until they're golden brown and crispy. Remove them and set aside on paper towels to drain excess oil.
Here's the trick: don't overcrowd the pan. Cook in small batches so the tortillas get properly crispy instead of steaming. You'll need all 12 tortillas for the perfect texture—this is what makes the copycat version authentic.
Assemble and Serve
Return the soup to a simmer and stir in the crispy tortilla strips. Keep the heat at low just to maintain warmth—you don't want to cook the tortillas further. Ladle the soup into bowls and top each serving with diced avocado (from 2 avocado), 1 cup shredded cheese, and ½ cup sour cream. The contrast of warm soup with cool, creamy toppings is what makes this dish so satisfying.
Serve immediately while the tortilla strips are still crispy. The cheese will melt slightly from the heat of the soup, creating the perfect textural experience with each spoonful. This recipe makes 6 servings, so you'll have leftovers for quick lunches—just reheat gently to maintain that crispy texture.
Pro Tips For Making Copycat Mcalister'S Chicken Tortilla Soup
- DON’T SKIP TOASTING CELERY: That 5-minute cook time for onion and celery crowns isn’t just about softening—it’s when the celery starts caramelizing and developing real flavor. I used to rush this step, and the soup always tasted flat until I realized the celery needed that crisp edge and golden color to shine.
- CUT TORTILLAS THIN AND EVEN: Half-inch strips sound simple, but uneven cuts mean uneven cooking—some strips will burn before others get crispy. Use a sharp knife and roll the tortillas tightly before slicing for clean, consistent strips that fry perfectly every time.
- KEEP TORTILLA BATCHES SMALL: Overcrowding the pan is how you end up with soggy, greasy tortilla strips instead of the signature crunch. Work in batches of 2-3 strips at a time, and resist the urge to toss in more—your pan will thank you with golden, crispy results.
- SHRED CHICKEN IN THE POT: Tearing chicken after cooking and dropping it in later makes for uneven, chewy pieces. Shredding it directly in the broth while it simmers ensures every bite stays tender and absorbs all that rich, spiced flavor—no dry chunks here.
Make-ahead tips for this dish
Prep Ahead for Maximum Flavor
I always prep the chicken and broth base the night before—it’s the secret to that restaurant-quality depth. Cook the 2 lb boneless chicken breasts into bite-sized pieces as directed, then refrigerate them in the broth mixture.
The flavors meld beautifully overnight, and the chicken absorbs all those toasted cumin and oregano notes. Just reheat gently on the stove before adding the tortilla strips. This saves you 30 minutes of active cooking time the next day. 💡
Crisp Now, Serve Later
The tortilla strips are the star of this soup, but they lose their crunch if made ahead. I recommend crisping them just before serving—heat 1 tablespoon olive oil in a skillet and fry them in batches for 1-2 minutes until golden.
This ensures that signature crunch you crave. If you must prep ahead, crisp them fresh and keep them warm in a low oven (200°F) until serving. They’ll stay crispier this way than if stored in the fridge.
Broth Boost Technique
For extra richness, make your own chicken broth 2 days ahead and use it instead of store-bought. Simmer 2 lbs chicken bones with 1 onion, 2 celery stalks, and 3 garlic cloves for 4-6 hours on low heat.
Strain and refrigerate—this homemade version adds layers of flavor that store-bought can’t match. I swear by it for soups and stews. 🍲
Garnish Prep
Prep the garnishes the morning of serving to keep them fresh. Dice the 2 avocados and store them in an airtight container with a damp paper towel to prevent browning. Shred the 1 cup Mexican cheese blend and keep it refrigerated—it’ll melt beautifully when added to warm soup.
Portion the ½ cup sour cream into small bowls so it’s ready to dollop on top. This way, your soup is ready to assemble in minutes.
Storage Tricks
If you’ve already assembled the soup, store it without the tortilla strips—they’ll get soggy. Keep the broth, chicken, and toppings separate. Reheat the broth and chicken on the stove, then crisp the tortillas fresh and stir them in just before serving.
This keeps the texture perfect, even after 5-6 days in the fridge. For longer storage, freeze the broth and chicken mixture in portions, then add the crispy elements when reheating. 💫
Nutrition facts
Frequently asked questions
Why do the tortilla strips need to be crisped separately?
Crisping the tortilla strips separately ensures that signature golden brown crunch that McAlister's is famous for. Adding them directly to the simmering soup would make them soggy. Cooking them in batches over medium-high heat for 1-2 minutes keeps them flexible yet crispy—perfect for folding into each spoonful.
Can I use corn tortillas instead of flour tortillas?
Flour tortillas are essential for that authentic crispy texture—corn tortillas won't crisp the same way. The gluten in flour creates a better structure for frying, while corn tortillas tend to absorb oil and become greasy rather than crispy. Stick with medium-sized flour tortillas for the best results.
How do I prevent the celery crowns from turning to sawdust?
The key is not overcooking them! After baking at 400°F for 15 minutes, check for doneness—they should be golden and crispy, not brittle. Overbaking turns them into sawdust, so pull them out as soon as they're set. Let them cool slightly before adding to the soup to maintain that perfect crunch.
What if I don’t have Mexican cheese blend?
Use a sharp cheddar or Monterey Jack instead—they’ll melt beautifully and add a similar creamy texture. Just be aware the flavor will be slightly milder. For extra authenticity, sprinkle a pinch of smoked paprika over the top to mimic the Mexican blend’s depth.
Can I make this soup ahead of time?
Prepare the broth, chicken, and toppings separately, then store them in the fridge for up to 5-6 days. Reheat the broth and chicken gently on the stove, then crisp the tortilla strips fresh before serving. This keeps the texture perfect—no soggy strips! For longer storage, freeze the broth and chicken mixture for up to 3 months.