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Dorothy Thomas

Outback Chicken Tortilla Soup Recipe

A hearty, flavorful soup inspired by Outback Steakhouse, featuring tender chicken, bold spices, crispy tortilla strips, and creamy toppings. Perfect for cozy nights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 15 mL 1 tbsp Olive oil
  • 1 Onion, diced
  • 2 Garlic cloves, minced
  • 450 g 1 lb Boneless chicken breasts or thighs
  • 5 g 1 tsp Cumin
  • 5 g 1 tsp Chili powder
  • 2.5 g ½ tsp Paprika
  • 1 L 4 cups Chicken broth
  • 14 oz 1 can Diced tomatoes
  • 15 oz 1 can Black beans, drained/rinsed
  • 150 g 1 cup Frozen corn
  • 1 Lime, juiced
  • To taste Salt & pepper
Toppings
  • Tortilla strips
  • Avocado slices
  • Shredded cheese
  • Sour cream
  • Fresh cilantro

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Blender (optional, for smoother broth)
  • Baking sheet (for tortilla strips)

Method
 

  1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic; cook until soft (3–4 minutes).
  2. Cook Chicken: Add chicken, cumin, chili powder, and paprika. Sear chicken until lightly browned (5 minutes).
  3. Simmer Soup: Pour in broth and tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Shred Chicken: Remove chicken, shred with forks, and return to the pot.
  5. Add Veggies: Stir in beans, corn, and lime juice. Simmer 5 more minutes.
  6. Season: Adjust salt/pepper to taste.
  7. Serve: Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream, and cilantro.

Notes

  • Spice Level: Add jalapeños or cayenne for extra heat.
  • Shortcut: Use rotisserie chicken and pre-made tortilla strips.
  • Storage: Keeps refrigerated for 3 days or frozen for 1 month.