Copycat Mcallisters Chicken Tortilla Soup Food

COPYCAT MCALISTER'S TORTILLA SOUP

Steps:

• In a large pot or dutch oven, melt the butter on low and then add the garlic and onion.
• Move the heat to medium and saute until the onions begin to brown.
• Reduce the heat and then add the remaining ingredients except for the half and half. Stir well.
• Let simmer for about 20 to 25 minutes. Reduce the heat and stir in the half and half.
• Top with shredded cheese and other desired toppings such as sour cream, fresh avocado, tortilla strips, fresh lime juice, and pico de gallo.

COPYCAT MCALLISTER'S CHICKEN TORTILLA SOUP

Steps:

• In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
• Add flour and stir well, cooking for 1 minute more.
• Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
• Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.

COPYCAT ON THE BORDER TORTILLA SOUP RECIPE

Steps:

• In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
• Add the garlic and ground cumin. Saute briefly.
• Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
• Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
• Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
• Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.