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.
The Spanish border could not disguise the flavor of the chicken tortilla soup at Outback Steakhouse. Now, this soup from the outback is immensely popular all over the world.
This wonderful meal may be prepared in 30 minutes. You can prepare all of the ingredients in only 15 minutes after setting them out on your cooking surface.
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.
Making Tortillas before Serving
- Put a big pan with vegetable oil on the heat. 1 tablespoon vegetable oil in the skillet. Heat to over-medium. Wait till it glows.
- Add one corn to the skillet. 30 seconds. Turn and fry again. Add oil if needed. Fry many circular tortillas.
- Cut the fried circular tortillas using a knife or pizza cutter. Cut them all hot.
- Serve lemon-laced soup to guests.
Conclusion
Outback steakhouse chicken tortilla soup recipes are straightforward to create once you’ve reached the end of this article. I listed 4 serving ingredients. Family members can change the ingredient count.
Chicken tortilla soup lasts 3–5 days. Finish the soup in 3 days.
More Amazing Recipes
- Qdoba Tortilla Soup Recipe
- Beef and Barley Soup Recipe
- Beef Consomme Rice Recipe Campbell’s
- Del Taco Chicken Soft Tacos Recipe
FAQs
Can I use a slow cooker to make this recipe?
Yes, ingredients can be combined in a slow cooker and cooked on low heat for 4-6 hours.
Can the recipe be made vegetarian?
Yes, substitute vegetable broth for chicken broth and omit the chicken.
I don’t like black beans, what can I use instead?
Pinto beans or kidney beans can be used as a substitute for black beans.
Can the recipe be made spicier?
Yes, add extra chili powder, cumin, or diced jalapenos to increase the spiciness.
Outback Steakhouse Chicken Tortilla Soup Recipe
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.
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