I LOVE McAlister's Deli. Zac doesn't feel quite the same way -- but that's ok. :) He said this soup was "awesome." I didn't think it was quite a perfect copycat recipe - a little more tomato and less cheesy than I remember McAlister's being. It's still really good...but I'll be playing with the recipe a little bit.
1 1/2 tsp olive oil
1/2 medium onion, minced
2 Tbsp minced garlic
1 tsp chili powder
1 tsp dried oregano
1 (14.5 oz) can crushed tomatoes
1 (28 oz) can low-sodium chicken broth
3/4 cup plus 2 Tbsp water, divided
1/4 cup cornstarch
1 (4 oz) can chopped green chiles
1 cup shredded Cheddar cheese
1 Tbsp chopped fresh cilantro
2 chicken breasts, cooked and shredded/cubed
2 cups tortilla chips
1 bunch green onions, sliced
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 tablespoons 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 chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.
Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.