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
Required Kitchen Tools
When preparing this Outback Chicken Tortilla Soup, the right kitchen tools make cooking easier and more efficient. Here are the essentials:
- Large Soup Pot or Dutch Oven – For evenly simmering the soup.
- Cutting Board & Sharp Knife – To chop vegetables and shred chicken.
- Wooden Spoon or Silicone Spatula – For sautéing and stirring.
- Blender or Immersion Blender (optional) – for a smoother soup texture.
- Tongs & Forks – To easily shred chicken breasts after cooking.
- 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.
