Outback Chicken Tortilla Soup Recipe

My Outback Chicken Tortilla Soup recipe is the perfect blend of comforting warmth and zesty excitement. This soup is inspired by the classic flavors found in Outback Steakhouse’s popular dish, bringing together tender chicken, vibrant vegetables, and aromatic spices.

Topped with crispy tortilla strips, this dish offers a delightful crunch that perfectly complements its rich and savory broth. Whether you’re looking to spice up a weeknight dinner or impress guests with a flavorful appetizer, this soup is sure to become a favorite in your culinary repertoire.

Join me as I guide you through creating this deliciously satisfying bowl of warmth that will leave everyone asking for seconds!

How To Make Outback Chicken Tortilla Soup Recipe?

Recipe Time

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Course: Main Dish / Soup

Cuisine: American

Yield: 6 servings

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Blender (optional, for thickening)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped
• 2 cups shredded cooked chicken breast
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn kernels
• 1/2 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese
• Tortilla strips, for garnish

Instructions

Preparing The Soup

Heat The Oil: In your soup pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño, cooking until the onions are translucent.

Add The Chicken And Tomatoes: Stir in the shredded chicken, tomatoes, and enchilada sauce. Mix well to combine all the flavors.

Simmer The Soup: Pour in the chicken broth and add cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

Add Corn and Cilantro: Add the corn and cilantro, and continue to simmer for another 10 minutes.

Thickening The Soup (Optional)

Blend For Thickness: If you prefer a thicker soup, take about a cup of the soup and blend it until smooth, then stir it back into the pot.

Nutrition Facts Of Outback Chicken Tortilla Soup Recipe

• Calories: 350
• Protein: 28 g
• Carbohydrates: 22 g
• Fat: 16 g
• Sodium: 870 mg
• Fiber: 3 g

Serving Suggestions Of Outback Chicken Tortilla Soup Recipe

Garnish And Serve: Ladle the hot soup into bowls and top with shredded cheddar cheese and tortilla strips. For a creamy touch, a dollop of sour cream goes wonderfully on top.

Tips And Variations Of Outback Chicken Tortilla Soup Recipe

Low Carb Option: Replace the corn with diced zucchini for a lower carb version.

Cheese Varieties: Experiment with different types of cheese like Monterey Jack or Pepper Jack for a different flavor profile.

Health Benefits Of Outback Chicken Tortilla Soup Recipe

Rich In Protein: With chicken as the main ingredient, this soup is a great source of lean protein, essential for muscle repair and growth.

Antioxidant-Rich Vegetables: The bell peppers and tomatoes are high in vitamins A and C, which are great for your immune system.

Special Note

This soup tastes even better the next day as the flavors have more time to meld together.

Conclusion

Wrapping up my kitchen adventure with this hearty and flavorful Outback Chicken Tortilla Soup, I must say, it’s a keeper! The rich blend of spices, tender chicken, and crunchy tortilla strips makes this soup a standout dish that’s perfect for any season.

Whether you’re cozying up on a chilly evening or looking for a satisfying meal to share with friends, this soup promises to delight every palate.

I love how it offers a taste of Outback’s bold flavors right in the comfort of my home. Give this recipe a try and let the vibrant zest and textures whisk you away to a culinary delight!