Savor the warmth and comfort of Outback’s famous chicken tortilla soup with our 35 irresistible variations! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these creative twists will delight your taste buds and inspire your inner chef. Get ready to explore delicious flavors that make this classic even more special—let’s dive in!
Classic Outback’s Chicken Tortilla Soup
Viral-worthy comfort in a bowl! This copycat soup brings the Outback steakhouse favorite to your kitchen with bold flavors and crispy toppings. Get ready to simmer, shred, and serve up pure cozy perfection.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and black pepper to taste
– 1/4 cup fresh cilantro, chopped
– 1 cup tortilla strips (for topping)
– 1/2 cup shredded Monterey Jack cheese (for topping)
– 1 avocado, sliced (for serving)
– Lime wedges (for serving)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breasts and sear for 4-5 minutes per side until golden brown.
3. Remove chicken and set aside on a plate.
4. Add diced onion to the pot and sauté for 3-4 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Pour in undrained diced tomatoes and 4 cups chicken broth.
7. Add 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, salt, and pepper.
8. Return chicken to the pot and bring to a boil.
9. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
10. Remove chicken and shred with two forks.
11. Return shredded chicken to the pot and stir in chopped cilantro.
12. Simmer uncovered for 5 more minutes to meld flavors.
13. Ladle soup into bowls and top with tortilla strips, shredded cheese, avocado slices, and a squeeze of lime.
Ultimate comfort in every spoonful! The broth is rich and slightly spicy, while the tender chicken and crispy toppings add fantastic texture. Serve it with extra lime wedges and warm tortillas for a restaurant-worthy meal at home.
Spicy Outback’s Chicken Tortilla Soup
Perfect for those crisp fall days when you need a serious flavor kick. This soup brings the heat with smoky spices and satisfying crunch—ready in under an hour.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder (adjust for spice level)
– 1 tsp cumin
– 1 (15 oz) can black beans, rinsed
– 1 (15 oz) can corn, drained
– 1 (10 oz) can diced tomatoes with green chilies
– 4 cups chicken broth
– 1 cup tortilla chips, crushed
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from pot and let rest for 5 minutes before shredding with two forks.
4. In the same pot, add diced onion and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add 1 tbsp chili powder and 1 tsp cumin, toasting for 30 seconds to deepen flavors.
7. Pour in 4 cups chicken broth, scraping the bottom to release any browned bits.
8. Add rinsed black beans, drained corn, and diced tomatoes with green chilies.
9. Bring to a boil, then reduce heat and simmer for 15 minutes.
10. Stir in shredded chicken and simmer for another 5 minutes.
11. Add juice of 1 lime and salt to taste.
12. Ladle soup into bowls and top with crushed tortilla chips and chopped cilantro.
Just the right balance of spicy, smoky, and tangy with a satisfying crunch from the chips. Serve it with extra lime wedges and a dollop of sour cream for a creamy contrast, or pair with a cold beer to cool down the heat.
Creamy Outback’s Chicken Tortilla Soup
Hearty comfort just got a major upgrade. This creamy chicken tortilla soup brings restaurant-quality flavor to your kitchen in under 30 minutes. Get ready for bold spices and that signature creamy finish everyone craves.
Ingredients
– 1 lb boneless, skinless chicken breasts (shreds easily when cooked)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (4 oz) can diced green chilies
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can corn, drained
– 4 cups chicken broth (low sodium preferred)
– 1 cup heavy cream (for richness, half-and-half works too)
– 2 tbsp taco seasoning (store-bought or homemade blend)
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste (start with 1/2 tsp salt)
– For serving: tortilla strips, shredded cheese, cilantro, lime wedges
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat (350°F).
2. Add 1 lb chicken breasts and sear for 4-5 minutes per side until golden brown. Tip: Don’t move the chicken while searing to develop a good crust.
3. Remove chicken from pot and set aside on a cutting board.
4. In the same pot, add diced onion and sauté for 3-4 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in undrained diced tomatoes, green chilies, black beans, and corn. Stir to combine.
7. Add chicken broth, taco seasoning, cumin, smoked paprika, salt, and pepper. Bring to a boil.
8. Reduce heat to medium-low, cover, and simmer for 10 minutes.
9. While simmering, shred the cooked chicken using two forks. Tip: Let the chicken rest for 5 minutes before shredding for easier handling.
10. Return shredded chicken to the pot.
11. Stir in 1 cup heavy cream and heat through for 2-3 minutes without boiling. Tip: Avoid boiling after adding cream to prevent curdling.
12. Ladle soup into bowls and top with tortilla strips, cheese, cilantro, and a squeeze of lime.
Layers of creamy broth hug tender chicken and hearty beans in every spoonful. The smoky paprika and zesty lime cut through the richness perfectly. Serve it with extra crispy tortilla strips for that authentic crunch.
Outback’s Chicken Tortilla Soup with Avocado
Ready to level up your soup game? Recreate Outback’s iconic Chicken Tortilla Soup at home—it’s creamy, zesty, and packed with crunch. No need to leave your kitchen for that restaurant-quality bowl!
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts, diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 (15 oz) can black beans, rinsed and drained
– 1 avocado, diced
– 1 cup tortilla strips (store-bought or homemade)
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Salt and black pepper to taste (adjust as needed)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb diced chicken breasts and cook for 5–7 minutes, stirring occasionally, until no longer pink.
3. Stir in 1 chopped onion and 2 minced garlic cloves; cook for 3–4 minutes until softened.
4. Sprinkle in 1 tbsp chili powder and 1 tsp ground cumin; toast for 1 minute to bloom the spices.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes; bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
7. Add 1 cup corn kernels and 1 can black beans; simmer uncovered for 5 more minutes.
8. Season with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper.
9. Ladle the soup into bowls and top with 1 diced avocado, 1 cup tortilla strips, and 1/4 cup chopped cilantro.
10. Serve immediately with lime wedges on the side for squeezing over.
You’ll love the creamy avocado against the spicy broth and crispy tortilla crunch. Try serving it with extra lime and a dollop of sour cream for a tangy twist—it’s a total crowd-pleaser!
Outback’s Chicken Tortilla Soup with Lime
Finally, a copycat that nails that Outback magic. Fire up your pot and let’s dive in.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (4 oz) can diced green chiles
– 6 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt, to taste
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 (15 oz) can black beans, rinsed and drained
– 1/4 cup fresh lime juice (about 2 limes)
– 1/4 cup fresh cilantro, chopped
– Tortilla strips, for serving
– Avocado slices, for serving
– Sour cream, for serving
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breasts and sear for 4-5 minutes per side until golden brown.
3. Remove chicken from pot and set aside on a plate to rest.
4. In the same pot, add diced onion and sauté for 3-4 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in diced tomatoes, green chiles, chicken broth, cumin, chili powder, smoked paprika, and salt.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
8. Shred the rested chicken using two forks and add it back to the pot.
9. Stir in corn and black beans, then simmer for another 5 minutes.
10. Remove pot from heat and stir in fresh lime juice and chopped cilantro.
11. Ladle soup into bowls and top with tortilla strips, avocado slices, and a dollop of sour cream.
So creamy from the avocado, zesty from the lime, and packed with texture from the beans and corn. Serve it with extra tortilla strips for crunch or a side of warm bread for dipping.
Cheesy Outback’s Chicken Tortilla Soup
Heads up, soup season just got a major upgrade. This copycat recipe delivers that iconic Outback flavor in under 30 minutes—creamy, cheesy, and packed with crunch. Get ready to dunk, dip, and devour.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 cup tortilla strips, for garnish
– Salt and black pepper, to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb diced chicken breasts and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Don’t overcrowd the pot to ensure even browning and better texture.
4. Add 1 chopped onion and sauté for 3-4 minutes until translucent and fragrant.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until aromatic.
6. Pour in 1 can undrained diced tomatoes with green chilies, 4 cups chicken broth, 1 tsp cumin, and 1/2 tsp chili powder.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
8. Tip: Simmering melds the flavors—don’t rush this step for depth.
9. Stir in 1/2 cup heavy cream and 1 cup shredded cheddar cheese until fully melted and smooth.
10. Season with salt and black pepper to taste, adjusting as needed.
11. Tip: For extra creaminess, blend half the soup briefly with an immersion blender before adding toppings.
12. Ladle into bowls and top with 1/2 cup tortilla strips for crunch.
Fresh from the pot, this soup boasts a velvety base with tender chicken and a kick from the chilies. Serve it with extra cheese and a lime wedge for a zesty twist, or pair with warm cornbread to soak up every last drop.
Slow Cooker Outback’s Chicken Tortilla Soup
Craving that Outback flavor without leaving home? This slow cooker version delivers all the Southwest vibes with minimal effort. Get ready for a hands-off soup that simmers to perfection while you do you.
Ingredients
– 1 lb boneless, skinless chicken breasts (thawed for even cooking)
– 1 (15 oz) can black beans, rinsed and drained (or pinto beans)
– 1 (15 oz) can corn, drained (fire-roasted adds extra flavor)
– 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
– 1 small yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced (or 1 tsp pre-minced)
– 4 cups chicken broth (low-sodium recommended)
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp oregano
– Salt and pepper to taste (start with 1/2 tsp salt)
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium-high heat (about 350°F).
2. Season chicken breasts with salt and pepper on both sides.
3. Sear chicken for 3-4 minutes per side until golden brown (don’t cook through).
4. Transfer chicken to a 6-quart slow cooker.
5. Add diced onion, minced garlic, black beans, corn, and diced tomatoes with green chilies to the slow cooker.
6. Pour in 4 cups chicken broth.
7. Sprinkle chili powder, cumin, paprika, and oregano over the mixture.
8. Stir all ingredients gently to combine.
9. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
10. Remove chicken breasts and shred with two forks (tip: it should pull apart easily).
11. Return shredded chicken to the slow cooker and stir.
12. Taste and adjust seasoning with salt and pepper if needed.
13. Simmer for an additional 15 minutes on HIGH to meld flavors.
Bold textures meet in every spoonful—tender chicken, creamy beans, and a brothy base with a gentle kick. Serve topped with crispy tortilla strips, a squeeze of lime, or a dollop of cool sour cream for contrast.
Outback’s Chicken Tortilla Soup with Black Beans
Feeling that fall chill? This copycat Outback soup brings the cozy vibes with zero fuss. Bold flavors, creamy texture, and that restaurant-quality kick—let’s get simmering.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 (15 oz) can black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup frozen corn
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup heavy cream
– 2 tbsp fresh lime juice
– For serving: tortilla strips, shredded cheese, cilantro, avocado slices
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced yellow onion and sauté for 5 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Place 1 lb chicken breasts in the pot and pour in 4 cups chicken broth.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through (internal temp 165°F).
6. Remove chicken from pot, shred with two forks, and set aside.
7. Add 1 can black beans, 1 can diced tomatoes, 1 cup frozen corn, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, salt, and pepper to the broth.
8. Bring back to a simmer and cook uncovered for 15 minutes, stirring occasionally.
9. Stir in shredded chicken, 1/4 cup heavy cream, and 2 tbsp lime juice.
10. Heat for 2 more minutes until warmed through.
11. Serve hot topped with tortilla strips, shredded cheese, cilantro, and avocado slices.
Ultra-creamy with a subtle smokiness from the paprika, this soup balances hearty beans and tender chicken. Pile on crispy tortilla strips and cool avocado for that perfect crunch-meets-cream moment.
Healthy Outback’s Chicken Tortilla Soup
Make this copycat version of Outback’s famous soup that’s packed with protein and flavor. Master the art of layering textures and spices for a restaurant-quality bowl at home. Maximize freshness with simple, wholesome ingredients that come together in under 30 minutes.
Ingredients
– 1 tbsp olive oil (or avocado oil)
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups chicken broth (low sodium preferred)
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and black pepper to taste
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Tortilla strips for serving (store-bought or homemade)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Season 1 lb chicken breasts with salt and pepper on both sides.
3. Add chicken to the pot and cook for 5-6 minutes per side until internal temperature reaches 165°F.
4. Remove chicken from pot and let rest on a cutting board for 5 minutes before shredding with two forks.
5. Add diced onion to the same pot and cook for 3-4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Pour in undrained diced tomatoes and scrape any browned bits from the bottom of the pot.
8. Add 4 cups chicken broth, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika.
9. Bring to a boil, then reduce heat and simmer for 10 minutes.
10. Stir in shredded chicken, rinsed black beans, and frozen corn.
11. Simmer for another 5 minutes until corn is tender and beans are heated through.
12. Stir in chopped cilantro and adjust seasoning with salt and pepper.
13. Ladle soup into bowls and top with tortilla strips.
14. Serve immediately with lime wedges on the side for squeezing.
Bright, zesty lime cuts through the rich broth while the tortilla strips add satisfying crunch. Bold southwestern spices meld with tender chicken and hearty beans for a comforting yet light meal. Build your perfect bowl with avocado slices, shredded cheese, or a dollop of Greek yogurt for extra creaminess.
Gluten-Free Outback’s Chicken Tortilla Soup
Gluten-free goodness that’ll make you forget takeout! Get ready to dive into a bowl of cozy, crave-worthy soup that’s packed with flavor and totally gluten-free. This copycat Outback’s Chicken Tortilla Soup is a weeknight win.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups gluten-free chicken broth
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and black pepper, to taste
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Tortilla strips or chips, for serving
– Avocado slices, for serving
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
3. Remove chicken from pot and let rest on a cutting board for 5 minutes before shredding with two forks.
4. In the same pot, add diced onion and sauté for 3-4 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Pour in undrained diced tomatoes and scrape any browned bits from the bottom of the pot.
7. Add 4 cups chicken broth, rinsed black beans, frozen corn, cumin, chili powder, and smoked paprika.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Stir in shredded chicken and season with salt and pepper to taste.
10. Simmer for another 5 minutes to heat through.
11. Remove from heat and stir in chopped cilantro.
12. Ladle soup into bowls and top with tortilla strips, avocado slices, and a squeeze of fresh lime juice.
Rich, brothy perfection with tender chicken and hearty beans—the smoked paprika adds a subtle depth that makes this soup unforgettable. Serve it with extra lime wedges and crispy tortilla strips for that authentic restaurant-style crunch everyone loves.
Vegetable-Rich Outback’s Chicken Tortilla Soup
Just discovered this veggie-packed twist on a classic? Get ready to slurp up serious flavor. Bold spices meet fresh crunch in every spoonful.
Ingredients
– 1 lb boneless, skinless chicken breasts (shred after cooking)
– 2 tbsp olive oil (or any neutral oil)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (14.5 oz) diced tomatoes, undrained
– 4 cups chicken broth (low-sodium preferred)
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste (start with 1/2 tsp salt)
– 1/4 cup fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)
– Tortilla strips or chips (for topping)
Instructions
1. Heat olive oil in a large pot over medium-high heat (350°F).
2. Add diced onion and sauté for 3-4 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Place chicken breasts in the pot and sear for 2 minutes per side.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer chicken for 15-20 minutes until internal temperature reaches 165°F.
7. Remove chicken from pot and shred using two forks.
8. Return shredded chicken to the pot.
9. Add chopped red bell pepper, corn, black beans, and diced tomatoes with their juice.
10. Stir in chili powder, cumin, paprika, salt, and pepper.
11. Bring soup back to a simmer and cook uncovered for 10 minutes until vegetables are tender.
12. Taste and adjust seasoning if needed.
13. Ladle soup into bowls and top with fresh cilantro, a squeeze of lime juice, and tortilla strips.
Bursting with textures from creamy beans to crisp tortillas, this soup delivers a smoky, tangy kick that’s perfect for dunking extra chips or topping with avocado slices.
Outback’s Chicken Tortilla Soup with Corn
You’re craving that cozy, restaurant-style comfort in a bowl. This copycat Outback Chicken Tortilla Soup brings the bold Southwest flavors home with minimal effort—perfect for busy weeknights.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can corn kernels, drained
– 1 (10 oz) can diced tomatoes with green chilies
– 4 cups chicken broth (low-sodium recommended)
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh cilantro, chopped, for garnish
– Tortilla strips or crushed chips, for serving
– Lime wedges, for serving
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breasts and sear for 4-5 minutes per side until golden brown.
3. Remove chicken from pot and set aside on a plate to rest.
4. In the same pot, add diced onion and sauté for 3-4 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth, scraping the bottom to deglaze the pot.
7. Add 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies.
8. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt.
9. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
10. Shred the rested chicken using two forks and add it to the pot.
11. Simmer for an additional 5 minutes to heat the chicken through.
12. Taste and adjust seasoning with more salt and black pepper if needed.
13. Ladle the soup into bowls and top with tortilla strips, fresh cilantro, and a squeeze of lime.
Layers of tender chicken, creamy beans, and sweet corn swim in a subtly spiced broth. The crispy tortilla garnish adds perfect crunch against the soup’s velvety texture. Serve it with extra lime wedges for a bright, zesty finish that makes every spoonful irresistible.
Low-Carb Outback’s Chicken Tortilla Soup
Savor the bold flavors of Outback’s famous soup without the carbs! This copycat version delivers all that restaurant magic in your own kitchen. Get ready to dive into a bowl of pure comfort.
Ingredients
– 1 tbsp olive oil (or avocado oil)
– 1 lb boneless, skinless chicken breasts
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 4 cups chicken broth (low sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper on both sides.
3. Add chicken to the pot and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from pot and set aside to rest.
5. Add diced onion to the same pot and cook for 4-5 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add chili powder and cumin, toasting for 1 minute to release flavors.
8. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
9. Add diced tomatoes with their juices and bring to a boil.
10. Reduce heat to low and simmer for 15 minutes to develop flavors.
11. While soup simmers, shred the rested chicken using two forks.
12. Stir in heavy cream and shredded cheddar cheese until cheese is fully melted.
13. Add shredded chicken back to the pot and heat through for 2-3 minutes.
14. Season with additional salt and pepper if needed.
15. Ladle into bowls and garnish with fresh cilantro if desired.
Yield a rich, creamy soup with tender chicken in every spoonful. The smoky spices and cheesy goodness make this perfect for topping with avocado slices or a dollop of sour cream for extra indulgence.
Conclusion
Variety is the spice of life, and these 35 Outback-inspired chicken tortilla soup variations prove it! We hope you’ve found a new favorite to warm up your kitchen. Give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
