I’m sharing my favorite Outback Chicken Tortilla Soup recipe, a copycat version that’s just as delicious as the original. 🔥 This hearty soup is packed with tender chicken, crispy tortilla strips, and a flavorful broth that’s sure to become a family favorite.

The best part? It’s incredibly easy to make at home. With simple ingredients like chicken breast, diced tomatoes, and corn, you’ll have a restaurant-quality soup on the table in no time. Just brown the chicken, sauté the veggies, and let it all simmer together.

What makes this soup special is the combination of textures and flavors. The crispy tortilla strips add a satisfying crunch, while the creamy soup base is infused with spices and herbs. Serve it with a sprinkle of cilantro and some crusty bread for a comforting meal.

Let’s get started and make this copycat Outback Chicken Tortilla Soup that’ll fool even the pickiest eaters! You can adjust the level of heat to your liking, and feel free to customize with your favorite toppings.

Ingredients for outback chicken tortilla soup

Here’s everything you need to make this delicious Outback Chicken Tortilla Soup copycat recipe.

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You can find most ingredients at your local grocery store. For authentic flavor, look for high-quality chili powder and cumin at specialty stores like Whole Foods or Penzeys Spices. Choose fresh, crisp tortillas for making tortilla strips. If using canned black beans, check labels for low sodium content.

For a vegetarian version, substitute chicken with extra black beans or roasted sweet potatoes. Adjust the heat level by using mild or hot chili powder. You can also add diced jalapeños for extra spice. For a creamier soup, stir in some sour cream or Greek yogurt just before serving.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. You can freeze the soup without tortilla strips for up to 2 months. Store tortilla strips in an airtight container to maintain crispiness.

Step-by-Step Instructions for Outback Chicken Tortilla Soup

Let me guide you through making this delicious copycat version of Outback’s famous soup.

🍳 Step 1: Sear the Chicken

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the 1 lb boneless, skinless chicken breast, cut into bite-sized pieces, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

I like to cook the chicken until it’s just done, as it will simmer further in the broth. This prevents it from becoming tough or overcooked.

👨‍🍳 Step 2: Sauté Aromatics

In the same pot, add the 1 whole onion, diced, and cook until it’s softened and translucent, about 5 minutes. Add the 3 cloves garlic cloves, minced, and cook for another 1 minute until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.

The sautéed onions and garlic form the flavor base of the soup, so take your time to get them right.

🥘 Step 3: Build the Soup Base

Add the 1 tsp cumin, 1 tsp chili powder, and 0.5 tsp paprika to the pot. Stir to combine and cook for 1 minute until the spices are fragrant. Then, add the 1 can diced tomatoes (drained), 4 cups chicken broth, and the cooked chicken back into the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.

This step allows the flavors to meld together, creating a rich and savory broth.

🌽 Step 4: Add Final Ingredients

Stir in the 1 cup corn kernels and 1 can black beans (drained and rinsed). Continue to simmer for another 5-10 minutes until the soup is heated through. Season with 1 tsp salt and 0.5 tsp black pepper to taste.

The addition of corn and black beans adds texture and flavor to the soup, making it more satisfying.

🍜 Step 5: Serve with Tortilla Strips and Garnishes

Ladle the soup into bowls and top with 2 cups tortilla strips. Garnish with 0.25 cup fresh cilantro, chopped, and serve with 4 pieces lime wedges on the side. The tortilla strips add a crunchy texture, while the cilantro and lime wedges provide freshness and brightness.

Serve immediately and enjoy your delicious homemade Outback Chicken Tortilla Soup!

Outback’s Chicken Tortilla Soup is a fan favorite, and we’re about to crack the code on how to recreate it in the comfort of your own kitchen 🍲👌. This copycat recipe is a game-changer for soup lovers, and we’re excited to share the details. The best part? It’s surprisingly easy to make and requires minimal ingredients.

Key Ingredients 🔑

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups of chicken broth
• 1 can of diced tomatoes with green chilies
• 1/2 cup of chopped fresh cilantro
• 6-8 corn tortillas
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

The magic happens when you combine these ingredients in a specific way. Start by cooking the chicken in a large pot until it’s browned and cooked through. Then, add the chicken broth, diced tomatoes, cumin, and paprika. Bring the mixture to a boil, then reduce the heat and let it simmer.

Cooking the Tortillas 🔥

While the soup is simmering, it’s time to prepare the tortillas. Cut them into thin strips and fry them in hot oil until they’re crispy and golden brown. Drain the excess oil on paper towels, and set them aside.

To serve, add the chopped cilantro on top of the soup, followed by a generous helping of crispy tortilla strips. You can also add your favorite toppings, such as shredded cheese, sour cream, or diced avocado. The result is a delicious and satisfying soup that’s sure to become a staple in your household 🤤.

Tips & Tricks for Perfect Outback Chicken Tortilla Soup

These tried-and-tested tips will help you achieve restaurant-quality Outback Chicken Tortilla Soup at home.

Chicken Preparation: For tender chicken, don’t overcook it in Step 1. Cook until just browned and cooked through, about 5-7 minutes. It’ll simmer further in the broth, ensuring it stays juicy.

Spice Enhancement: Toasting your cumin and chili powder in Step 3 for 1 minute enhances their flavors. This simple step makes a big difference in the overall taste of the soup.

Tortilla Strips: For crispy tortilla strips, bake them in the oven at 350°F for 5-7 minutes until golden brown. Keep an eye on them as they can burn quickly. You can also make them ahead and store them in an airtight container.

Make-Ahead Strategy: You can prepare the soup base (up to Step 4) ahead of time and refrigerate it for up to 24 hours. When ready to serve, reheat the soup and add the tortilla strips, cilantro, and lime wedges for a fresh finish. 🌡️