Outback Chicken Tortilla Soup Recipe | Spicy, Hearty & Easy to Make

Craving the bold and comforting flavours of Outback Steakhouse? My Outback Chicken Tortilla Soup Recipe is the perfect way to bring restaurant-style goodness straight to your kitchen. Packed with tender shredded chicken, smoky spices, fire-roasted tomatoes, black beans, and a zesty lime finish, this soup delivers the same hearty taste you love from Outback. 

Whether you’re looking for a cozy weeknight meal or a crowd-pleasing appetizer, this copycat recipe is guaranteed to impress.

Soup Preparation

Preparing this Outback Chicken Tortilla Soup Recipe is simple and rewarding. The key is to layer flavours step by step, so every spoonful tastes just like the restaurant version. Follow these easy instructions:

Step 1: Sauté the Base

1. Place a large pot or Dutch oven over medium-high heat.
   
2. Add two tablespoons of olive oil and let it warm.
   
3. Toss in the diced onion and red bell pepper, stirring occasionally until softened (about 5 minutes).
   
4. Add the minced garlic, chilli powder, cumin, and paprika, and sauté for just 1 minute until fragrant. This step builds the soup’s bold, smoky base.

Step 2: Cook the Chicken

1. Pour in 4 cups of chicken broth and carefully add the chicken breasts.
   
2. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes or until the chicken is cooked through.
   
3. Remove the chicken from the pan, place it on a cutting board, and shred it with two forks. Set aside for later.
   

Step 3: Add the Flavourr Boosters

1. Stir in the fire-roasted diced tomatoes, tomato sauce, black beans, green chiles, and corn.
   
2. Return the shredded chicken to the pot.
   
3. Simmer everything together over medium heat for about 10 minutes, stirring occasionally to blend the flavours.

Step 4: Finish with Freshness

1. Just before serving, stir in ½ cup freshly chopped cilantro and ¼ cup lime juice.
   
2. Taste and adjust seasoning as needed, adding more salt or spice to taste.
   

Preparing the Tortilla Strips

The crispy tortilla strips are what make this recipe truly feel like Outback’s!

1. Heat one tablespoon of vegetable oil in a small pan over medium-high heat.
   
2. Add the corn tortilla strips and fry for about 30 seconds on each side until golden and crispy.
   
3. Place them on paper towels to drain excess oil, then add them directly into the soup or use them as a crunchy topping.

Serving and Decoration

Classic Outback Style

When it’s time to serve, ladle the hot soup into bowls and garnish with crispy tortilla strips for that authentic Outback touch. The crunchy tortillas add the perfect texture, balancing the tender chicken and rich broth.

Suggested Toppings

To make your Outback Chicken Tortilla Soup Recipe even more irresistible, try adding:

• Shredded Cheese – Cheddar, Monterey Jack, or a Mexican blend.
  
•  Sliced Avocado – Adds creaminess and freshness.
  
• Extra Lime Wedges – For those who love a citrusy kick.
  
• Sour Cream or Greek Yogurt – To balance the spice with a superb finish.
  
• Fresh Cilantro – A sprinkle for brightness.
  
• Jalapeño Slices – For an extra spicy kick.

Variations to Try

• Slow Cooker Method: Add all ingredients (except cilantro, lime, and tortillas) to a crockpot. Cook on low for 6–7 hours, shred chicken, then finish with cilantro and lime.
  
• Rotisserie Chicken Shortcut: Use pre-cooked, shredded rotisserie chicken instead of raw chicken breasts for a 30-minute meal.
  
• Veggie Version: Skip the chicken and add extra beans, zucchini, or bell peppers for a hearty vegetarian tortilla soup.
  
• Creamy Twist: Stir in ½ cup heavy cream or cream cheese at the end for a creamier, richer soup.

Storage Instructions

Keeping It Fresh

If you have leftovers (though this soup is so delicious, there might not be any!), you can store them easily:

• Refrigerator: Transfer the soup to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop or in the microwave before serving.
  
• Freezer: This soup freezes beautifully. Place cooled soup in freezer-safe containers or zip-top bags, leaving a little space at the top for expansion. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Sophia smith

Outback Chicken Tortilla Soup Recipe

A rich and flavorful copycat Outback Chicken Tortilla Soup Recipe loaded with tender chicken, roasted tomatoes, beans, corn, and crispy tortilla strips. A comforting and hearty soup that’s simple to make at home!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 5

Course: Main Dish, Soup

Cuisine: American, Mexican-Inspired

Calories: 320

Ingredients Video Notes

Ingredients

  

Soup Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, minced
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 3 boneless, skinless chicken breasts
• 15 ounces tomato sauce (1 can)
• 15 ounces fire-roasted diced tomatoes (1 can)
• 15 ounces black beans, rinsed and drained (1 can)
• 7 ounces diced green chiles (1 can)
• 1 ½ cups frozen corn (or canned, drained)
• ½ teaspoon salt
• ½ cup freshly chopped cilantro
• ¼ cup lime juice

For the Tortilla Strips

• 1 tablespoon vegetable oil
• 4 small corn tortillas, cut into strips

Video

Notes

Required Kitchen Tools

When preparing this Outback Chicken Tortilla Soup, the right kitchen tools make cooking easier and more efficient. Here are the essentials:

1. Large Soup Pot or Dutch Oven – For evenly simmering the soup.
2. Cutting Board & Sharp Knife – To chop vegetables and shred chicken.
3. Wooden Spoon or Silicone Spatula – For sautéing and stirring.
4. Blender or Immersion Blender (optional) – for a smoother soup texture.
5. Tongs & Forks – To easily shred chicken breasts after cooking.
6. Frying Pan – For crisping tortilla strips before adding them to the soup.

With these simple tools, you’ll be ready to create a flavorful Outback-inspired soup right in your kitchen.

Frequently Asked Questions (FAQ)

1. Can I make Outback Chicken Tortilla Soup in a slow cooker?

Yes! Add all the ingredients (except cilantro, lime juice, and tortillas) into your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, return it to the pot, then finish with fresh cilantro and lime juice before serving.

2. How do I thicken tortilla soup?

If you prefer a thicker consistency, let the soup simmer uncovered for an additional 10–15 minutes to allow the broth to reduce. You can also blend 1–2 cups of the soup with a blender and stir it back in, or add a small slurry of cornstarch and water.

3. Can I make this recipe spicier?

Absolutely! To turn up the heat, add extra chilli powder, cayenne pepper, or diced jalapeños. You can also stir in hot sauce for an extra fiery kick.

4. What toppings go best with tortilla soup?

Some of the best toppings include crispy tortilla strips, shredded cheese, avocado slices, sour cream, fresh cilantro, lime wedges, and jalapeños. These toppings not only add flavour but also colour to our soup. our soup

5. Can I freeze chicken tortilla soup?

Yes, this soup freezes really well. Store cooled soup in freezer-safe containers or bags for up to 2 months. Just thaw overnight in the refrigerator and reheat before serving. Remember to keep the tortilla strips separate and add them fresh for the best crunch.

6. Can I use rotisserie chicken instead of raw chicken breasts?

Definitely! Using rotisserie chicken is a great shortcut. Shred about 3 cups of cooked chicken and add it after you sauté the vegetables and spices. This reduces your cooking time significantly.

Conclusion

Mastering this Outback Chicken Tortilla Soup Recipe at home is easier than you might think. By layering smoky spices, fresh vegetables, shredded chicken, and zesty lime, you’ll create a hearty, flavorful soup that rivals the restaurant favourite. The crispy tortilla strips take it to the next level, giving you that authentic Outback experience.

Whether you’re making it for a cozy family dinner, a party appetizer, or meal prep for the week, this soup is versatile, satisfying, and bursting with bold flavours. Plus, with simple storage tips, you can enjoy it again and again.

So grab your ingredients, warm up your pot, and let’s get started on the Outbackack straight to your kitchen. One bowl, and you’ll see why this tortilla soup is a true comfort food classic.

Sophia smith

Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.