Outback Steakhouse Chicken Tortilla Soup Recipe

Cooking is a great passion for food lovers. Soup is a common dish for breakfast, lunch, and dinner whenever you want. The variations of soup have been increasing day by day, region to region. Outback steakhouse chicken tortilla is one of the most popular soups in the world. The border of Spain failed to cover the taste of outback steakhouse chicken tortilla soup. Now, this soup is very much common in the world.

You can make this delicious recipe within 30 minutes. Once you have arranged the ingredients on your cooking table, you just need 15 minutes to prep them all.

Look: This soup is extraordinary for its chicken flavor and high level of calories. If your mouth is still watering, read the instructions below first. I have mentioned each step with images so that you may not have any confusion.

Let’s start from here.

Outback Steakhouse Chicken Tortilla Soup Recipe

Outback Steakhouse Chicken Tortilla Soup Recipe

0 from 0 votes
Recipe by Lindsay G. Cabral Cuisine: spainDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

1040

kcal

You can easily get the ingredients in your kitchen. If anything is missing, you can use an alternative to the missing ingredients. To ensure the soup’s ultimate taste, flavor, and color, arrange the mentioned ingredients on your cooking table. Measure the ingredients exactly on the mentioned list.

To increase the taste, you can add more tomatoes and chicken pieces to the soup.

Ingredients

  • 2-tablespoons Olive Oil

  • 1 Medium White Onion, Diced

  • 1 Medium Red Bell Pepper, Diced

  • 5 Cloves Garlic, Minced

  • 2-teaspoons Chili Powder

  • 1-teaspoon Ground Cumin

  • 1-teaspoon Paprika

  • 4-cups Chicken Broth

  • 3-boneless Skinless Chicken Breasts

  • 15 Ounces Can Tomato Sauce

  • 15 Ounces Can Fire-roasted Diced Tomatoes

  • 15 Ounces Can Black Beans

  • 7 Ounces Can Dice Green Chills

  • 1 ½ -cups Frozen Corn (Or Use Canned)

  • 1/2- Teaspoon Salt

  • 1/2 – Cup Freshly Chopped Cilantro

  • 1/4 – Cup Lime Juice

  • For Serving:
  • 3-cups Tortilla Strips Or Tortilla Chips

  • 2-medium Avocados, Diced

  • 1-cup Shredded Monterey Jack Cheese

  • 1/4 – Cup Sour Cream

Steps – How to cook Outback Steakhouse Chicken Tortilla Soup

  • Prepare The Ingredients: Arrange the ingredients I have mentioned above. Cut them into pieces. You can use a blender or anything else to prepare them in the minimum time.Prepare The Ingredients:
  • Take A Large Pot On The Burner: Clean up a large pot enough for 4 servings. Take it on the burner.Take A Large Pot On The Burner
  • Add Olive Oil, Onion, And Tomatoes: Add 2-tablespoons of olive oil, 1 medium white onion diced, and 1 medium red bell pepper diced.Add Olive Oil, Onion, And Tomatoes:
  • Cook For Five Minutes: Raise the heat from lower to medium level. Cook the ingredients for 5 minutes. Take a spoon and spread them smoothly.Cook For Five Minutes
  • Add Some More Ingredients: After 5 minutes, add 5 cloves of garlic minced, 2 teaspoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of ground cumin.Add Some More Ingredients
  • 6 Cook For 60 Seconds: Now, toast the newly added ingredients for 60 seconds.
  • Add Chicken Broth And Chicken Pieces: Add 4 cups of chicken broth and 3 boneless-skinless chicken breasts into the pot.Add Chicken Broth And Chicken Pieces
  • Cook For 15 To 20 Minutes: Now, reduce the heat to low and cook the chicken for 15 to 20 minutes. The chicken should be boiled by this time.Cook For 15 To 20 Minutes
  • Shred The Chickens: After cooking the chicken, take them out from the pot. Place them on your cutting board and shred them. You should shred them easily with some forks.Shred The Chickens
  • Put The Chickens Into The Pot: Put the shredded chicken into the pan again.Put The Chickens Into The Pot
  • Add Cans: Add with the chicken pieces one 15-ounces can of diced tomatoes, one 15-ounces can of tomato sauce, one 15-ounce can with drained black beans, one 7-ounce can of undrained diced green chilies, and 1 ½ cups canned corn.Add CansAdd Cans
  • Increase The Heat And Cook For 5 Minutes: Increase the heat from medium to high. Move the spoon through the ingredients for 5 minutes.Increase The Heat And Cook For 5 Minutes
  • Add 1/2 Cup Chopped Cilantro: Before serving add 1/2-cup of freshly chopped cilantro.Add 1/2 Cup Chopped Cilantro
  • Add 1/4 Cup Lime Juice: Add 1/4-cup of freshly squeezed lime juice. You can squeeze the lime with your hands. Try adding some season to taste.Add 1/4 Cup Lime Juice:
  • Stir: Stir the entire pot for a few seconds. Give them a final touch.Stir the entire pot
  • Making Tortillas Before Serving
  • Take A Pan On The Burner With Vegetable Oil: Get a large pan on the burner. Pour 1 tablespoon of vegetable oil into the pan or skillet. Raise the heat to over-medium. Wait until it is hot and shimmering.Take A Pan On The Burner With Vegetable Oil
  • Add Round Tortilla On The Pan: Add one corn of round tortilla to the skillet. Let it fry for 30 seconds. Flip it to the other side and fry again. Add more oil as necessary. You may have to fry several round tortillas.Add Round Tortilla On The Pan
  • Cut The Fried Tortilla: Cut the fried round tortillas with a knife or pizza cutter. Cut them all when they are still hot.Cut The Fried Tortilla
  • Pour The Tortilla Pieces Into The Pot: Pour the pieces into the pot again. Add lemons and serve the soup to your guests.Pour The Tortilla Pieces Into The Pot

Recipe Video

Conclusion:

If you are at the bottom of this article, you should appreciate how easy it is to make outback steakhouse chicken tortilla soup recipes. I have enlisted the ingredients for 4 servings. You can increase or decrease the number of ingredients regarding family members.  

Once you have made the chicken tortilla soup, you can preserve it for 3 to 5 days. I recommend finishing the soup in 3 days.

If you are a beginner in cooking, this recipe may seem to you a little bit tough. You should not worry about the complexity. Read the steps more and more and practice in your kitchen.

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Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.

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