16 Delicious Outbacks Chicken Tortilla Soup Recipes Spicy

Oh, the comfort of a warm, spicy bowl of chicken tortilla soup on a chilly evening—it’s like a hug from the inside out! Whether you’re craving something quick for dinner or looking to spice up your meal rotation, our roundup of 16 delicious Outback-inspired recipes promises to deliver. From smoky to fiery, there’s a version here to satisfy every palate. Let’s dive into these mouthwatering options!

Classic Outbacks Chicken Tortilla Soup

Evenings like these call for something comforting, a bowl of warmth that wraps around you like a well-loved blanket. This Classic Outbacks Chicken Tortilla Soup is just that, a harmonious blend of flavors and textures that soothe the soul.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 6 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For serving:
  • Tortilla strips
  • Avocado slices
  • Fresh cilantro
  • Lime wedges
  • Shredded cheese
  • Sour cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, sautéing until soft, about 5 minutes.
2. Stir in the cumin and chili powder, cooking for another minute until fragrant.
3. Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. While the soup simmers, season the chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked. Let rest before shredding.
5. Add the shredded chicken to the soup, simmering for an additional 5 minutes to blend the flavors.
6. Serve the soup hot, garnished with tortilla strips, avocado slices, fresh cilantro, lime wedges, shredded cheese, and a dollop of sour cream.

Gently ladling this soup into bowls reveals its rich, hearty texture, with each spoonful offering a perfect balance of spice and comfort. For an extra touch of warmth, serve with a side of toasted tortillas or a crisp, green salad.

Spicy Outbacks Chicken Tortilla Soup with Avocado

Lingering over the stove as the evening light fades, there’s something deeply comforting about preparing a bowl of Spicy Outbacks Chicken Tortilla Soup with Avocado. It’s a dish that balances heat with creamy coolness, inviting you to savor each spoonful slowly.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 lb chicken breast, cooked and shredded
• For serving:
  • 1 avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • Tortilla chips, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, minced garlic, and diced jalapeño to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in ground cumin and chili powder, cooking for another minute until fragrant.
4. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil.
5. Reduce heat to low, add shredded chicken, and simmer for 20 minutes to allow flavors to meld.
6. While the soup simmers, prepare the avocado, cheese, cilantro, and lime wedges for serving.
7. Ladle the soup into bowls, topping each with diced avocado, shredded cheese, chopped cilantro, and a squeeze of lime juice.
8. Garnish with tortilla chips for added crunch.

The soup’s broth is richly flavored with a gentle heat, perfectly complemented by the creamy avocado and sharp cheddar. Serve it with extra lime wedges on the side for those who love a brighter, tangier finish.

Creamy Outbacks Chicken Tortilla Soup

Beneath the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of soup, watching as the flavors meld into a harmonious blend. This Creamy Outbacks Chicken Tortilla Soup is no exception, offering a warm embrace with every spoonful, perfect for those quiet evenings when you crave both simplicity and depth in your meal.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
• For the soup:
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels
  • 2 cups cooked chicken, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt to taste
• For the creamy finish:
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
• For garnish:
  • 1 avocado, diced
  • 1/2 cup cilantro, chopped
  • 1 cup tortilla strips
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, and jalapeño to the pot. Sauté until the onions are translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Pour in chicken broth and diced tomatoes, bringing the mixture to a gentle boil.
4. Stir in black beans, corn, shredded chicken, cumin, and chili powder. Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
5. Slowly add heavy cream and cheddar cheese, stirring continuously until the cheese is fully melted and the soup is creamy, about 5 minutes. Tip: For a smoother texture, blend half of the soup before adding the cream and cheese.
6. Season with salt to taste, then remove from heat.
7. Ladle the soup into bowls and garnish with avocado, cilantro, tortilla strips, and a squeeze of lime. Tip: For an extra crunch, toast the tortilla strips in a dry pan for 2 minutes before garnishing.

Each spoonful of this soup is a delightful contrast of creamy and crunchy, with the lime adding a bright note that lifts the rich flavors. Serve it with a side of warm cornbread for a truly comforting meal that feels like a hug in a bowl.

Outbacks Chicken Tortilla Soup with Black Beans

Gently simmering on the stove, this soup brings warmth to any evening, its rich flavors melding together in a comforting embrace. The blend of tender chicken, hearty black beans, and crisp tortilla strips creates a dish that’s both nourishing and deeply satisfying.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the chicken and beans:
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
• For serving:
  • 1 cup tortilla strips
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1 tsp chili powder, cooking until fragrant, about 30 seconds.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juice, bringing the mixture to a boil.
5. Add 1 lb chicken breasts, reducing heat to low, and simmer covered for 20 minutes, or until chicken is cooked through.
6. Remove chicken from the pot, shred it with two forks, and return it to the pot.
7. Stir in 1 can rinsed and drained black beans, simmering for an additional 5 minutes to heat through.
8. Ladle the soup into bowls, topping with 1 cup tortilla strips, 1/2 cup shredded cheddar cheese, 1/4 cup chopped cilantro, and diced avocado. Serve with lime wedges on the side.

The soup’s broth is velvety, with a slight kick from the spices, while the toppings add a delightful crunch and freshness. For an extra touch, drizzle with a bit of crema or serve alongside a crisp, green salad.

Outbacks Chicken Tortilla Soup with Corn

Comfort comes in many forms, and today, it’s found in the warm, inviting embrace of a bowl of chicken tortilla soup with corn. This dish, with its rich flavors and hearty ingredients, feels like a gentle hug on a cool evening, a reminder of the simple joys that cooking can bring.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
• For the chicken and vegetables:
  • 1 lb chicken breast, diced
  • 1 cup corn kernels
  • 1 can (14.5 oz) diced tomatoes, undrained
• For serving:
  • 1 avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • Tortilla chips, crushed

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1 tsp chili powder, cooking for another minute until fragrant.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
5. Add 1 lb diced chicken breast, 1 cup corn kernels, and the can of diced tomatoes with their juice. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
7. While the soup simmers, prepare the toppings: dice 1 avocado, shred 1/2 cup cheddar cheese, and chop 1/4 cup cilantro.
8. Ladle the soup into bowls and top with avocado, cheese, cilantro, and crushed tortilla chips for a satisfying crunch.

Rich in texture and flavor, this soup offers a delightful contrast between the creamy avocado, the sharpness of the cheese, and the crispness of the tortilla chips. Serve it with a side of warm cornbread for an extra comforting meal.

Outbacks Chicken Tortilla Soup with Lime Crema

Kneading through the memories of cozy evenings, this soup brings a comforting embrace with every spoonful, blending the zest of lime crema with the hearty warmth of chicken tortilla.

Ingredients

• For the soup:
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 lb chicken breast, cubed
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt to taste
• For the lime crema:
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1/4 tsp salt
• For garnish:
  • 1/2 cup shredded cheese
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 1 cup tortilla strips

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add cubed chicken breast, cooking until no longer pink, approximately 7 minutes.
4. Pour in chicken broth and diced tomatoes, stirring to combine.
5. Season with ground cumin, chili powder, and salt, then simmer for 20 minutes.
6. While the soup simmers, whisk together sour cream, lime juice, and salt in a small bowl for the lime crema.
7. Ladle the soup into bowls, topping with shredded cheese, chopped cilantro, diced avocado, and tortilla strips.
8. Drizzle lime crema over each serving before enjoying.

Delight in the creamy texture of the lime crema against the robust flavors of the soup, or try serving it with a side of warm cornbread for an extra comforting meal.

Outbacks Chicken Tortilla Soup with Cilantro

Gently simmering on the stove, this Outbacks Chicken Tortilla Soup with Cilantro brings warmth to any evening, its rich flavors melding together in a comforting embrace. It’s a dish that invites you to pause, to savor each spoonful as if time itself has slowed down.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the chicken and toppings:
  • 2 boneless, skinless chicken breasts
  • 1 cup corn kernels
  • 1 cup black beans, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 cup tortilla strips
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, minced garlic, and minced jalapeño to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in ground cumin and chili powder, cooking for another minute until fragrant.
4. Pour in chicken broth and add the diced tomatoes with their juice. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. While the soup simmers, season chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before shredding.
6. Add shredded chicken, corn, and black beans to the soup. Simmer for an additional 10 minutes.
7. Garnish each serving with fresh cilantro, diced avocado, tortilla strips, and a lime wedge.

How the soup’s creamy avocado contrasts with the crunch of tortilla strips creates a delightful texture play, while the lime adds a bright finish. Serve it with extra tortilla strips on the side for those who love an extra crunch.

Outbacks Chicken Tortilla Soup with Jalapenos

Gently, the aroma of simmering spices fills the kitchen, a comforting reminder of the warmth that a bowl of chicken tortilla soup brings on a quiet evening. This recipe, with its tender chicken and a kick of jalapenos, is a homage to those moments of solace.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 cup water
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • Salt to taste
• For garnishing:
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, cut into wedges
  • Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, minced garlic, and diced jalapeno to the pot. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Stir in ground cumin and chili powder, cooking for another minute until fragrant.
4. Pour in chicken broth and water, bringing the mixture to a boil. Tip: To deepen the flavor, let the broth simmer uncovered for 10 minutes before adding the chicken.
5. Add chicken breasts to the pot, ensuring they are submerged. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
6. Remove chicken from the pot and shred it using two forks. Tip: For extra tender chicken, let it rest for 5 minutes before shredding.
7. Return the shredded chicken to the pot and simmer for an additional 5 minutes. Tip: Adjust the soup’s thickness by adding more broth if desired.
8. Ladle the soup into bowls and garnish with shredded Monterey Jack cheese, chopped cilantro, diced avocado, and a squeeze of lime. Serve with tortilla chips on the side.

Finally, the soup presents a harmonious blend of textures, from the creamy avocado to the crisp tortilla chips. Its flavors, rich and slightly spicy, invite you to savor each spoonful, perhaps alongside a quiet moment of reflection.

Outbacks Chicken Tortilla Soup with Queso Fresco

Just like the quiet moments before the dinner rush, this soup simmers with a story of comfort and warmth, a blend of hearty chicken and the subtle tang of queso fresco that feels like a hug in a bowl.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the chicken and finishing:
  • 2 boneless, skinless chicken breasts
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup heavy cream
  • 1/2 cup queso fresco, crumbled
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges
  • Tortilla strips, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, and jalapeño to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in cumin and chili powder, cooking until fragrant, about 30 seconds.
4. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 20 minutes.
5. Add chicken breasts to the pot. Simmer until chicken is cooked through, about 15 minutes. Tip: Chicken is done when it reaches an internal temperature of 165°F.
6. Remove chicken from the pot. Shred into bite-sized pieces using two forks.
7. Return shredded chicken to the pot. Add corn and black beans. Simmer for 5 minutes.
8. Stir in heavy cream. Cook until the soup is heated through, about 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
9. Ladle soup into bowls. Top with queso fresco, cilantro, and tortilla strips. Serve with lime wedges on the side. Tip: The lime adds a bright acidity that balances the richness of the soup.

Overtly comforting, the soup’s creamy texture is punctuated by the crunch of tortilla strips and the freshness of cilantro. For an extra touch, serve with a side of warm cornbread to soak up every last drop.

Outbacks Chicken Tortilla Soup with Tortilla Strips

Comfort comes in many forms, and today, it’s found in the warm, inviting embrace of a bowl of chicken tortilla soup, reminiscent of the cozy corners of Outback Steakhouse. This dish, with its rich flavors and satisfying crunch, is a testament to the joy of simple ingredients coming together to create something truly special.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For serving:
  • 1 cup tortilla strips
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • Lime wedges

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the chicken broth, diced tomatoes, cumin, chili powder, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. While the soup simmers, season the chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked. Let rest for 5 minutes, then shred.
4. Add the shredded chicken to the soup and simmer for an additional 10 minutes.
5. Ladle the soup into bowls and top with tortilla strips, cheddar cheese, cilantro, avocado, and a squeeze of lime juice.

Unassuming at first glance, this soup reveals layers of flavor with each spoonful, from the smokiness of the paprika to the freshness of the lime. The tortilla strips add a delightful crunch, making every bite a harmonious blend of textures. Serve it with a side of warm cornbread for an extra touch of comfort.

Outbacks Chicken Tortilla Soup with Roasted Tomatoes

Gently, the aroma of roasted tomatoes and tender chicken fills the kitchen, a comforting reminder of the simple pleasures in life. This soup, with its rich flavors and hearty ingredients, is a testament to the beauty of taking things slow, allowing each component to shine.

Ingredients

• For the roasted tomatoes:
  • 4 large tomatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the soup:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 6 cups chicken broth
  • 1 lb chicken breast, cubed
  • 1 cup corn kernels
  • 1 cup black beans, rinsed
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
• For serving:
  • Tortilla strips
  • Avocado slices
  • Sour cream

Instructions

1. Preheat the oven to 400°F. Place the tomato halves on a baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 25 minutes until the tomatoes are soft and slightly charred.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the ground cumin and chili powder, cooking for another minute to release the flavors.
4. Add the roasted tomatoes, chicken broth, cubed chicken breast, corn kernels, and black beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
5. Remove the pot from heat. Stir in the chopped cilantro and lime juice, adjusting the seasoning if necessary.
6. Serve the soup hot, garnished with tortilla strips, avocado slices, and a dollop of sour cream.

Vibrant and comforting, this soup offers a delightful contrast between the creamy avocado and the crisp tortilla strips. The roasted tomatoes lend a smoky depth, making each spoonful a rich exploration of flavors.

Outbacks Chicken Tortilla Soup with Chipotle

On a quiet evening, when the air carries a hint of autumn’s approach, there’s nothing quite as comforting as a bowl of Outbacks Chicken Tortilla Soup with Chipotle. Its rich, smoky flavors and tender chicken pieces invite you to slow down and savor each spoonful, a gentle reminder of the simple joys in life.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tsp ground cumin
  • 6 cups chicken broth
• For the chicken and toppings:
  • 1 lb chicken breast, diced
  • 1 cup corn kernels
  • 1 cup black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 1 cup tortilla strips

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, chipotle pepper, and ground cumin, cooking for another minute until fragrant.
4. Pour in chicken broth and bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add diced chicken breast to the pot and simmer until the chicken is cooked through, about 10 minutes.
6. Mix in corn kernels, black beans, and diced tomatoes, simmering for an additional 5 minutes.
7. Stir in heavy cream and let the soup heat through for 2 minutes before removing from heat.
8. Ladle the soup into bowls and top with shredded cheddar cheese, chopped cilantro, diced avocado, and tortilla strips.

Might you find the creamy texture and the smoky, slightly spicy flavor of the soup perfectly balanced, offering a comforting warmth with every bite. Serve it with a side of warm cornbread for an extra touch of home.

Outbacks Chicken Tortilla Soup with Sour Cream

Remembering the warmth of a cozy evening, this soup brings together the comforting flavors of tender chicken, crisp tortillas, and a creamy swirl of sour cream, creating a bowl that feels like a hug.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1 cup sour cream
  • 2 cups tortilla chips, crushed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in ground cumin and chili powder, cooking for another minute until fragrant.
4. Pour in chicken broth and diced tomatoes, bringing the mixture to a gentle boil.
5. Season chicken breasts with salt and pepper, then add them to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
6. Remove chicken from the pot, shred it using two forks, then return it to the soup.
7. Ladle the soup into bowls, topping each with a dollop of sour cream, a handful of crushed tortilla chips, shredded cheddar cheese, and chopped cilantro.

Delight in the harmonious blend of textures, from the creamy sour cream to the crunchy tortilla chips, and the rich, savory depth of the broth. Serve with a side of warm cornbread for an extra comforting meal.

Outbacks Chicken Tortilla Soup with Green Chilies

How comforting it is to find a bowl of warmth that reminds you of cozy evenings and shared stories. This Chicken Tortilla Soup with Green Chilies brings a gentle heat and a depth of flavor that feels like a hug from the inside.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado, diced
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Tortilla chips, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the diced green chilies, ground cumin, and chili powder, cooking for another minute to release the flavors.
4. Pour in the chicken broth and bring the mixture to a simmer, then reduce heat to low.
5. Season the chicken breasts with salt and pepper, then add them to the pot. Cover and simmer until the chicken is cooked through, about 20 minutes.
6. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
7. Ladle the soup into bowls and top with shredded Monterey Jack cheese, diced avocado, chopped cilantro, a squeeze of lime, and tortilla chips.

The soup’s broth is richly flavored with a subtle kick from the green chilies, while the toppings add a fresh contrast. Serve it with extra lime wedges on the side for those who love a brighter taste.

Outbacks Chicken Tortilla Soup with Red Peppers

Yesterday, as the evening light faded, I found myself craving something warm, something that whispered of comfort and spice in equal measure. It was then that the thought of Outbacks Chicken Tortilla Soup with Red Peppers came to mind, a dish that promises both nourishment and a burst of flavor.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup diced red peppers
  • 4 cups chicken broth
• For the chicken and seasoning:
  • 1 lb chicken breast, cubed
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For garnishing:
  • 1 cup shredded cheese
  • 1/2 cup sour cream
  • 1/2 cup chopped cilantro
  • 1 cup tortilla strips

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onions and minced garlic to the pot, sautéing until the onions are translucent, about 5 minutes.
3. Stir in diced red peppers and cook for another 3 minutes, until they begin to soften.
4. Pour in chicken broth, bringing the mixture to a gentle boil. Tip: For a richer flavor, consider using homemade chicken broth.
5. Add cubed chicken breast, cumin, chili powder, and salt to the pot. Reduce heat to low and simmer for 20 minutes, or until the chicken is fully cooked. Tip: Ensure the chicken reaches an internal temperature of 165°F for safety.
6. Once cooked, ladle the soup into bowls and garnish with shredded cheese, a dollop of sour cream, chopped cilantro, and tortilla strips. Tip: For an extra crunch, toast the tortilla strips lightly before adding them to the soup.

Delightfully, the soup presents a harmonious blend of textures, from the tender chicken to the crisp tortilla strips. The red peppers add a sweet contrast to the savory broth, making each spoonful a discovery. Serve it with a side of warm cornbread for a comforting meal that soothes the soul.

Outbacks Chicken Tortilla Soup with Cheddar Cheese

Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and the simmering of soup on the stove is the only sound. This Outbacks Chicken Tortilla Soup with Cheddar Cheese is a comforting embrace, blending hearty flavors with a touch of nostalgia.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 4 cups chicken broth
• For the chicken and seasoning:
  • 1 lb chicken breast, cubed
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For garnishing:
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped cilantro
  • 1 avocado, sliced
  • 1 cup tortilla strips

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup diced tomatoes, 4 cups chicken broth, 1 lb cubed chicken breast, 1 tsp cumin, 1 tsp chili powder, and salt to taste. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, until the chicken is cooked through.
6. Ladle the soup into bowls and top with 1 cup shredded cheddar cheese, 1/2 cup chopped cilantro, 1 sliced avocado, and 1 cup tortilla strips.

Rich in texture and flavor, this soup offers a delightful contrast between the creamy avocado, melted cheddar, and crunchy tortilla strips. Serve it with a side of warm cornbread for a truly comforting meal.

Conclusion

Brimming with flavor, our roundup of 16 Delicious Outback’s Chicken Tortilla Soup Recipes Spicy offers something for every palate. Whether you’re craving a mild warmth or a fiery kick, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow soup enthusiasts to enjoy. Happy cooking!