Get ready to warm up with a deliciously hearty bowl of Outback’s famous Chicken Tortilla Soup! This classic recipe has been a staple on Australian menus for years, and it’s easy to see why. With its rich flavors, tender chicken, and satisfying crunch from the tortilla strips, this soup is sure to become a new favorite.
In this article, we’ll explore 18 different variations of Outback’s Chicken Tortilla Soup, each with its own unique twist and flavor profile. From spicy to creamy, smoky to tangy, there’s something for everyone in this collection of recipes. So grab your apron, gather your ingredients, and let’s get cooking!
Classic Outback’s Chicken Tortilla Soup
Warm up with a bowl of our famous Chicken Tortilla Soup, inspired by the flavors of Mexico and perfected by Outback Steakhouse. This hearty soup is packed with tender chicken, crispy tortilla strips, and a rich broth that will leave you craving more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, sour cream, and crushed tortilla chips for topping (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onions, garlic, and red bell pepper in a little oil until tender.
2. Add the chicken, diced tomatoes, cumin, paprika, salt, and pepper. Cook until the chicken is browned and cooked through.
3. Stir in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Add the tortilla strips to the pot and cook for an additional 5-7 minutes, or until crispy.
6. Serve hot, topped with your choice of shredded cheese, sour cream, and crushed tortilla chips.
Cooking Time: 30-40 minutes
Spicy Outback’s Chicken Tortilla Soup
Experience the bold flavors of the American Southwest with this spicy and savory soup recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup chicken broth
– 1/2 cup water
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, diced avocado, cilantro for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
4. Stir in cumin, paprika, and cayenne pepper; cook for 1 minute.
5. Add diced tomatoes, black beans, broth, and water; bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until flavors meld together.
7. Add tortilla strips and cook for an additional 2-3 minutes or until heated through.
8. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Slow Cooker Outback’s Chicken Tortilla Soup
Slow Cooker Outback’s Chicken Tortilla Soup Recipe
Summary: A hearty and flavorful slow-cooked soup that combines the rich flavors of chicken, tortillas, and spices for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (10.5 oz) enchilada sauce
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a slow cooker, combine chicken, diced tomatoes, red kidney beans, enchilada sauce, onion, bell pepper, cumin, chili powder, and paprika.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. About 30 minutes before serving, add tortilla strips to the slow cooker and stir gently.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Creamy Outback’s Chicken Tortilla Soup
Experience the bold flavors of Australia with this creamy and comforting chicken tortilla soup recipe, inspired by Outback Steakhouse.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup half-and-half or heavy cream
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and red bell pepper to the pot. Cook until vegetables are tender, about 3-4 minutes.
3. Stir in diced tomatoes, chicken broth, cumin, paprika, salt, and pepper. Bring mixture to a boil, then reduce heat and simmer for 10-12 minutes or until soup has thickened slightly.
4. Add half-and-half or heavy cream and stir until heated through.
5. Add tortilla strips to the pot and cook for an additional 2-3 minutes, or until they have broken down into the soup.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 25-30 minutes
Outback’s Chicken Tortilla Soup with Black Beans
Warm up with this flavorful twist on traditional tortilla soup, featuring tender chicken and black beans.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 4 cups chicken broth
– 1 cup half-and-half or heavy cream
– 2 tbsp olive oil
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: chopped fresh cilantro, shredded cheese, diced avocado for garnish
Instructions:
1. In a large pot, sauté chicken, onions, and garlic in olive oil until the chicken is cooked through.
2. Add diced tomatoes with green chilies, black beans, and chicken broth. Bring to a simmer.
3. Reduce heat and let soup cook for 20-25 minutes or until the flavors have melded together.
4. Stir in half-and-half or heavy cream and adjust seasoning as needed.
5. Add tortilla strips and cook for an additional 2-3 minutes, or until they are soft and slightly puffed.
Cooking Time: 30-40 minutes
Serves: 6-8 people
Outback’s Chicken Tortilla Soup with Corn
Warm up with a hearty bowl of Outback’s signature soup, featuring tender chicken, crispy tortilla strips, and sweet corn.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in corn kernels, diced tomatoes with green chilies, chicken broth, cumin, paprika, salt, and pepper.
4. Bring soup to a boil; reduce heat to medium-low and simmer for 20 minutes or until chicken is cooked through.
5. Add tortilla strips to the pot; cook for an additional 2-3 minutes or until crispy.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Outback’s Chicken Tortilla Soup with Avocado
Warm up with a flavorful twist on traditional tortilla soup, featuring tender chicken and creamy avocado.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– 1 ripe avocado, diced
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in diced tomatoes, broth, cumin, paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat to low; add tortilla strips. Simmer for 10-15 minutes or until soup has thickened slightly.
5. Stir in diced avocado. Serve hot, topped with desired toppings.
Cooking Time: 30-40 minutes
Outback’s Chicken Tortilla Soup with Lime Crema
This recipe brings the bold flavors of Outback’s famous Chicken Tortilla Soup to your own kitchen, served with a zesty kick from the Lime Crema. A hearty and satisfying meal for any day.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Lime Crema (recipe below)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken, onion, garlic, and bell pepper. Cook until chicken is cooked through, about 5 minutes.
2. Add broth, tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add tortillas to the pot and cook for an additional 5 minutes.
4. Serve hot with Lime Crema spooned on top.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon honey
Combine ingredients in a bowl and stir until smooth.
Cooking Time: 25-30 minutes
Outback’s Chicken Tortilla Soup with Cilantro
Treat your taste buds to a flavorful and spicy soup, inspired by Outback Steakhouse’s signature dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 teaspoons cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, chili powder, and paprika; cook for 1 minute.
4. Add diced tomatoes and chicken broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Stir in chopped cilantro and tortilla strips. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Outback’s Chicken Tortilla Soup with Cheese
Experience the bold flavors of Outback Steakhouse at home with this easy-to-make Chicken Tortilla Soup with Cheese recipe.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheddar cheese, for serving
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onions, garlic, and red bell pepper over medium-high heat until the chicken is cooked through.
2. Add the diced tomatoes, black beans, chicken broth, half-and-half, cumin, chili powder, paprika, salt, and pepper to the pot. Stir well.
3. Bring the mixture to a simmer and cook for 10-12 minutes or until the soup has thickened slightly.
4. Add the tortilla strips to the pot and stir well.
5. Serve hot, topped with shredded cheddar cheese.
Cooking Time: 20-25 minutes
Outback’s Chicken Tortilla Soup with Jalapenos
Get ready to spice up your mealtime with this flavorful and spicy soup, inspired by Outback’s signature dish!
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 jalapenos, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup tortilla chips, crushed
– 1 tsp cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onions, garlic, and bell pepper over medium-high heat until the chicken is cooked through.
2. Add the sliced jalapenos, diced tomatoes, chicken broth, cumin, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer and cook for 15-20 minutes or until the flavors have melded together.
4. Stir in the crushed tortilla chips and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Outback’s Chicken Tortilla Soup with Homemade Tortilla Strips
Warm up with this delicious and easy-to-make soup, featuring tender chicken, crispy homemade tortilla strips, and a rich, flavorful broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced avocado, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken in olive oil until browned; set aside.
3. In a large pot, sauté onion and garlic until softened.
4. Add cumin, paprika, salt, and pepper; stir for 1 minute.
5. Add diced tomatoes, chicken broth, and cooked chicken; bring to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Meanwhile, cut tortillas into strips and bake for 10-12 minutes or until crispy.
8. Serve soup hot, topped with homemade tortilla strips and your choice of toppings.
Cooking Time: 40-45 minutes
Outback’s Chicken Tortilla Soup with Rotel Tomatoes
A flavorful and hearty soup that combines the classic flavors of chicken, beans, and tomatoes with the crunch of tortillas. Perfect for a quick and satisfying meal!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) Rotel tomatoes with green chilies
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4-6 corn tortillas
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the Rotel tomatoes, rice, black beans, cumin, paprika, salt, and pepper to the pot. Stir well.
3. Bring the mixture to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Serve the soup with warm tortillas, shredded cheese, sour cream, and cilantro (if desired).
Cooking Time: 25-30 minutes
Outback’s Chicken Tortilla Soup with Chiles
Warm up with this spicy twist on traditional soup! This recipe combines the bold flavors of Outback Steakhouse’s Chicken Tortilla Soup with a kick from diced chiles.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15.25 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into thin strips
– 1 can (16 oz) chicken broth
– 1/2 cup diced green chiles
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté chicken, onions, garlic, and red bell pepper until the chicken is cooked through.
2. Add cumin, chili powder, paprika, and cayenne pepper; cook 1 minute.
3. Stir in diced tomatoes, kidney beans, chicken broth, and tortilla strips.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Stir in chopped cilantro and green chiles.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 30-35 minutes
Outback’s Chicken Tortilla Soup with Sour Cream
Savor the flavors of Australia with this hearty and comforting soup, inspired by Outback Steakhouse’s signature dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup tortilla chips, crushed
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces sour cream
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until the onion is translucent, about 3-4 minutes.
4. Stir in the diced tomatoes, chicken broth, crushed tortilla chips, cumin, paprika, salt, and pepper. Bring to a simmer.
5. Return the chicken to the pot and cook until heated through, about 10-12 minutes.
6. Serve hot, topped with a dollop of sour cream.
Cooking Time: 25-30 minutes
Outback’s Chicken Tortilla Soup with Queso Fresco
This recipe brings the flavors of Outback Steakhouse to your kitchen, with a rich and creamy soup filled with tender chicken, crispy tortillas, and a tangy queso fresco crumble. Perfect for a cozy evening in.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese (for queso fresco)
– 1/4 cup chopped cilantro
– 2 tbsp heavy cream
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Shred the cooked chicken into bite-sized pieces and add to the soup.
4. Meanwhile, toast tortillas by wrapping them in foil and baking at 350°F for 5-7 minutes.
5. In a separate bowl, mix shredded cheese with cilantro and heavy cream.
6. Add toasted tortillas and queso fresco crumble to the soup. Simmer until heated through.
Cooking Time: 30-40 minutes
Outback’s Chicken Tortilla Soup with Chipotle
This recipe captures the bold flavors of Outback’s signature soup, blending tender chicken, chipotle peppers, and crispy tortillas for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5-7 minutes.
3. Stir in diced tomatoes, broth, chipotle peppers, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Serve hot soup with tortilla strips, topped with your choice of cheese, sour cream, and avocado.
Cooking Time: 25-30 minutes
Outback’s Chicken Tortilla Soup with Cumin and Lime
This recipe brings you a twist on the classic Outback’s Chicken Tortilla Soup, infused with the warm spices of cumin and the brightness of lime. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 2 lime wedges, for serving
– 6-8 corn tortillas, cut into strips
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken, onion, garlic, and cumin; cook until chicken is browned and cooked through.
3. Add diced tomatoes, chicken broth, and cilantro; bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Stir in lime juice.
6. Serve hot with tortilla strips, lime wedges, and salt and pepper to taste.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these delicious Outback’s Chicken Tortilla Soup recipes! With 18 mouth-watering variations, you’ll never tire of this comforting classic. From spicy twists to creamy add-ins and crunchy toppings, there’s something for everyone. Try the Classic recipe or mix it up with options like Slow Cooker, Spicy, Creamy, or Avocado-Loaded. You can even customize with your favorite ingredients like black beans, corn, or cheese. Whether you’re in the mood for a hearty lunch or a cozy dinner, these recipes are sure to hit the spot.
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