Outback Chicken Tortilla Soup Recipe
Equipment
- 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.
Notes
This soup tastes even better the next day as the flavors have more time to meld together.