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Outback Steakhouse Chicken Tortilla Soup Recipe

Food lovers sometimes have a great passion for cooking. Anytime you choose, you can eat soup for breakfast, lunch, or dinner. Soup variations have been growing daily and from place to region. One of the most well-liked soups in the world is the chicken tortilla soup from Outback Steakhouse.
Course Dinner, Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 1040kcal

Ingredients

  • Two Tablespoons of Olive Oil
  • 1 white onion, medium in size, diced
  • 1 diced, medium red bell pepper
  • Five Minced Garlic Cloves
  • Two tablespoons of chili powder
  • 1 teaspoon of Cumin Seeds or Ground
  • 1 teaspoon Paprika
  • The Broth of Chicken 4-cups
  • 3-chicken breasts, skinless and boneless
  • Tomato Paste in a 15 oz. Can
  • Fire-Roasted Diced Tomatoes, 15 oz.
  • Black Beans, Canned, 15 Ounce
  • Green Chili Peppers, 7 oz. Can Dice
  • 1 1/2 cups of frozen corn (Or Use Canned)
  • 1/2 tsp. salt
  • Cilantro, chopped fresh, half a cup
  • Lime Juice, One-Fourth Cup

For Serving

  • Tortilla Chips or Strips, 3 Cups
  • Avocado(s), diced (2 medium)
  • 1 Cup Shredded Monterey Jack Cheese
  • An Equal Measure of Sour Cream, About a Quarter Cup

Instructions

  • Arrange the aforementioned components. Divide them. Prepare them quickly with a blender or other method.
  • Put a Big Pot on the Stove. Clean a 4-serving saucepan. Burn it.
  • Add 2 tablespoons olive oil, 1 medium white onion diced, and 1 medium red bell pepper diced.
  • Increase heat to medium. 5 minutes. Smooth them with a spoon.
  • After 5 minutes, add 5 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon powdered cumin.
  • Toast the new components for 60 seconds.
  • Add 4 cups of chicken broth and 3 boneless-skinless chicken breasts to the pot.
  • Cook the chicken for 15–20 minutes on low heat. Boil the chicken by now.
  • Shred the chickens after cooking. Use forks to tear them.
  • Return the shredded chicken to the pan.
  • Add 15-ounce cans of diced tomatoes, tomato sauce, drained black beans, undrained diced green chilies, and 1 1/2 cups of canned corn to the chicken pieces.
  • Increase the heat from medium to high and cook for 5 minutes. Stir ingredients for 5 minutes.
  • Add 1/2 cup of finely chopped cilantro before serving.
  • 1/4 Cup Freshly Squeezed Lime Juice. Hand-squeeze the lime. Taste with seasoning.
  • Stir the pot. Finish them.