Here is the McAlister's Deli Chicken Tortilla Soup:
2 boneless, skinless chicken breast halves
1 1/2 t olive oil
1/1 med. onion, minced
2 T minced garlic
1 t chili powder
1 t dried oregano
1 (14.5 oz) can crushed tomatoes
1 (28 oz) can low-sodium chicken broth
3/4 c plus 2 T water, divided
1/4 c cornstarch
1 (4 oz) can chopped green chilies
4 oz shredded Cheddar cheese (1 cup)
1 T chopped fresh cilantro
2 c tortilla chips
1 bunch green onions, sliced
Bring about 1 in water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2 inch cubes.
In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.
Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 T water.
Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.
Stir in chilies, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.
Ladle soup into bowls; serve with chips on side (or crumble a few chips over each bowl or soup). Garnish with chopped green onions.
This tasted like what you order at McAlisters! It is wonderful
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