16 Delicious Outbacks Chicken Tortilla Soup Recipes Spicy

Feeling the chill in the air? There’s no better way to warm up than with a bowl of spicy, hearty Outback’s Chicken Tortilla Soup. Whether you’re craving a quick weeknight dinner or a comforting meal to cozy up with, we’ve rounded up 16 delicious recipes that pack a punch. From classic to creative twists, these soups are sure to satisfy. Keep reading to find your next favorite!

Outbacks Chicken Tortilla Soup with Black Beans

Perfect for a cozy night in, this hearty soup combines tender chicken and robust black beans in a savory broth.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste
• Tortilla strips and avocado slices for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, cooking until no longer pink, about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, and jalapeño until soft, about 3 minutes.
4. Stir in cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
5. Pour in chicken broth, scraping the bottom to release any browned bits.
6. Add black beans and diced tomatoes, bringing the soup to a simmer.
7. Return the chicken to the pot, simmering for 15 minutes to meld flavors.
8. Stir in cilantro and lime juice, adjusting salt as needed.
9. Serve hot, garnished with tortilla strips and avocado slices.

Bold flavors and a creamy texture make this soup a standout. Try topping with a dollop of sour cream for extra richness.

Outbacks Chicken Tortilla Soup with Corn

Every spoonful of this hearty soup promises a burst of smoky, spicy flavors, perfect for cozy nights in.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup diced sweet yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen sweet corn kernels
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup crushed tortilla chips
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic; sauté until translucent, about 5 minutes.
3. Add chicken, cumin, and paprika; cook until chicken is no longer pink, about 7 minutes.
4. Pour in chicken broth and tomatoes; bring to a boil.
5. Reduce heat to low; simmer for 15 minutes to meld flavors.
6. Stir in black beans, corn, salt, and pepper; simmer for another 10 minutes.
7. Tip: For a thicker soup, mash some beans against the pot side before adding.
8. Tip: Adjust heat to maintain a gentle simmer, avoiding a rolling boil.
9. Tip: Taste and adjust seasoning before serving, but remember the chips and cheese will add saltiness.
10. Ladle soup into bowls; top with cilantro, tortilla chips, and cheese.
11. Serve with lime wedges on the side for a bright, acidic contrast.

Great texture contrasts abound, from the creamy beans to the crunchy chips. The smoky depth pairs wonderfully with the fresh lime squeeze, making each bite a delight.

Outbacks Chicken Tortilla Soup with Lime

Gather around for a bowl of comfort with a zesty twist. This soup blends hearty chicken with crisp tortillas and a splash of lime for a refreshing finish.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 lb boneless, skinless chicken breasts, diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 4 cups chicken broth, low-sodium
– 1 can (14.5 oz) diced tomatoes, fire-roasted
– 1 cup corn kernels, fresh or frozen
– 1 can (15 oz) black beans, rinsed and drained
– 2 cups tortilla chips, lightly crushed
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped
– 1 avocado, diced
– 1/2 cup shredded Monterey Jack cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in onion and garlic, sautéing until soft, about 3 minutes.
4. Mix in cumin and smoked paprika, cooking for 1 minute to release flavors.
5. Pour in chicken broth and diced tomatoes, bringing to a boil.
6. Reduce heat to low, simmering for 15 minutes to meld flavors. Tip: Skim off any foam for a clearer broth.
7. Add corn and black beans, cooking for 5 more minutes.
8. Remove from heat, stirring in lime juice and half the cilantro.
9. Serve hot, topped with crushed tortilla chips, avocado, cheese, and remaining cilantro. Tip: For extra crunch, toast the tortilla chips lightly before adding.
Dive into a bowl where creamy avocado meets the crunch of tortillas, all swimming in a smoky, lime-kissed broth. Perfect for a chilly evening or as a standout starter at your next gathering.

Outbacks Chicken Tortilla Soup with Cilantro

Bold flavors and hearty textures define this comforting soup, perfect for any season. It’s a crowd-pleaser that combines tender chicken with a vibrant cilantro finish.

Ingredients

• 1 lb boneless, skinless chicken breasts, juicy and tender
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, freshly minced
• 1 jalapeño, seeds removed and finely chopped
• 1 tsp ground cumin, aromatic and warm
• 1 tsp smoked paprika, deep and slightly sweet
• 6 cups chicken broth, homemade or high-quality store-bought
• 1 can (14.5 oz) fire-roasted diced tomatoes, smoky and tangy
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, sweet and crisp
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1/2 cup fresh cilantro, chopped and fragrant
• 1 lime, juiced for a bright finish
• Tortilla strips, crispy for topping
• Avocado slices, creamy for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and jalapeño. Sauté until soft, about 5 minutes.
3. Stir in cumin and smoked paprika. Cook for 1 minute to release flavors.
4. Add chicken breasts, broth, tomatoes, beans, corn, salt, and pepper. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes, until chicken is cooked through.
6. Remove chicken. Shred with two forks. Return to pot.
7. Stir in cilantro and lime juice. Simmer for 5 more minutes.
8. Serve hot, topped with tortilla strips and avocado slices.

Delight in the soup’s creamy texture and smoky undertones. For an extra kick, add a dollop of sour cream or a sprinkle of cheese.

Outbacks Chicken Tortilla Soup with Jalapenos

Unbelievably comforting and packed with flavor, this soup is a crowd-pleaser that brings the heat with fresh jalapenos. Perfect for those chilly evenings or when you’re craving something with a bit of a kick.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup diced fresh jalapenos (seeds removed for less heat)
– 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
– 4 cups low-sodium chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp finely ground black pepper
– 1/2 cup chopped fresh cilantro
– 1 cup shredded Monterey Jack cheese
– 1 cup crushed tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Add chicken pieces, cooking until no longer pink, approximately 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Stir in jalapenos, tomatoes, chicken broth, cumin, paprika, and black pepper. Bring to a boil.
5. Reduce heat to low, simmering uncovered for 20 minutes to meld flavors. Tip: Skim off any foam for a clearer broth.
6. Stir in cilantro and remove from heat.
7. Ladle soup into bowls, topping with shredded cheese and crushed tortilla chips. Tip: For extra crunch, toast the tortilla chips in a 350°F oven for 5 minutes before crushing.
Packed with textures from creamy cheese to crunchy chips, this soup delivers a harmonious blend of spicy and savory. Serve with a lime wedge for an extra zing.

Outbacks Chicken Tortilla Soup with Cheese

Kickstart your meal with this hearty Outbacks Chicken Tortilla Soup with Cheese, a comforting blend of flavors that’s both easy to make and satisfying. Perfect for any season, it’s a crowd-pleaser that brings a little restaurant magic to your home kitchen.

Ingredients

– 2 cups shredded, juicy rotisserie chicken
– 1 cup diced, crisp white onions
– 1 cup sweet, golden corn kernels
– 1 cup rich, smooth black beans
– 1 can (14.5 oz) fire-roasted, diced tomatoes with their juices
– 4 cups robust chicken broth
– 1 tbsp vibrant, ground cumin
– 1 tbsp smoky, chili powder
– 1 tsp sharp, garlic powder
– 1 tsp coarse, sea salt
– 1/2 tsp freshly cracked, black pepper
– 2 cups shredded, melty Monterey Jack cheese
– 1 cup crushed, crispy tortilla chips
– 1/2 cup fresh, creamy avocado slices
– 1/4 cup bright, chopped cilantro
– 1 lime, cut into wedges for a zesty finish

Instructions

1. Heat a large pot over medium heat. Add the diced onions, cooking until translucent, about 3 minutes.
2. Stir in the cumin, chili powder, garlic powder, salt, and black pepper. Toast the spices for 1 minute to unlock their flavors.
3. Pour in the chicken broth, diced tomatoes, corn, and black beans. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Add the shredded chicken, simmering for an additional 5 minutes to warm through.
5. Preheat your oven’s broiler to high. Ladle the soup into oven-safe bowls.
6. Top each bowl with a generous handful of Monterey Jack cheese. Broil for 2-3 minutes, until the cheese is bubbly and golden.
7. Garnish with crushed tortilla chips, avocado slices, chopped cilantro, and a lime wedge on the side.
Tip: For a thicker soup, mash some of the black beans before adding them.
Tip: Rotisserie chicken saves time, but grilled chicken adds a smoky depth.
Tip: Fresh lime juice brightens the soup; add it just before serving.
Generously topped with cheese and fresh garnishes, this soup offers a delightful contrast of textures—creamy, crunchy, and tender. Serve it with extra tortilla chips on the side for dipping, making every spoonful a perfect bite.

Outbacks Chicken Tortilla Soup with Sour Cream

Just when you thought chicken tortilla soup couldn’t get any better, Outback’s version with a dollop of sour cream takes it to the next level.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 cup tortilla strips
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add chicken pieces, cook until no longer pink, about 6 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in cumin and smoked paprika, cook for 1 minute until fragrant.
5. Pour in chicken broth and diced tomatoes, bring to a boil.
6. Reduce heat to low, simmer for 15 minutes to meld flavors.
7. Add black beans, corn, salt, and pepper, simmer for another 10 minutes. Tip: Taste and adjust seasoning if necessary.
8. Stir in cilantro just before serving to preserve its freshness.
9. Ladle soup into bowls, top with tortilla strips and a dollop of sour cream. Tip: For extra crunch, toast the tortilla strips in a dry pan for 2 minutes before adding.
10. Serve with lime wedges on the side for a bright, citrusy finish.

This soup boasts a creamy texture with a smoky depth from the paprika. The sour cream adds a cool contrast to the spicy undertones. Try serving it with a side of warm cornbread for a hearty meal.

Outbacks Chicken Tortilla Soup with Tortilla Strips

Absolutely comforting and packed with flavor, this soup is a hearty meal that brings the Outback to your kitchen.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 cup crispy tortilla strips
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/2 cup shredded Monterey Jack cheese
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté for 3 minutes until translucent.
3. Add chicken, cumin, and paprika. Cook for 5 minutes until chicken is no longer pink.
4. Pour in chicken broth and tomatoes, bring to a boil.
5. Reduce heat to low, simmer for 15 minutes.
6. Stir in black beans, corn, salt, and pepper. Simmer for another 10 minutes.
7. Ladle soup into bowls, top with tortilla strips, cilantro, avocado, and cheese.
8. Serve with lime wedges on the side for squeezing.

Perfectly balanced with creamy avocado and crunchy tortilla strips, this soup offers a delightful contrast in textures. The smoky paprika and fresh lime elevate the flavors, making it a standout dish.

Outbacks Chicken Tortilla Soup with Tomatoes

Every chilly evening calls for a bowl of this hearty, flavor-packed soup that’s ready in no time.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 4 cups chicken broth, low sodium
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup crushed tortilla chips
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Add chicken pieces, cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Stir in fire-roasted tomatoes, chicken broth, cumin, smoked paprika, and chili powder. Bring to a boil.
5. Reduce heat to low, simmer for 15 minutes to meld flavors. Tip: Skim off any foam for a clearer broth.
6. Add crushed tortilla chips, simmer for another 5 minutes until slightly thickened.
7. Garnish with chopped cilantro, diced avocado, and a squeeze of lime before serving. Tip: For extra crunch, top with additional tortilla chips.

Delightfully creamy with a smoky undertone, this soup pairs perfectly with a crisp salad or as a standalone meal. The avocado adds a buttery contrast to the spicy broth.

Outbacks Chicken Tortilla Soup with Onions

Get ready to dive into a bowl of comfort with this hearty Outbacks Chicken Tortilla Soup. Packed with flavors and textures, it’s a crowd-pleaser that’s surprisingly simple to whip up.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onions
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 cup tortilla strips, for garnish
• 1/2 cup shredded Monterey Jack cheese, for garnish
• 1 avocado, diced, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sauté until translucent, about 5 minutes.
3. Add chicken pieces, cumin, and paprika. Cook until chicken is no longer pink, about 7 minutes.
4. Pour in chicken broth and bring to a boil. Tip: For deeper flavor, let the broth simmer uncovered for 10 minutes before adding other ingredients.
5. Stir in tomatoes, black beans, corn, salt, and pepper. Reduce heat to low and simmer for 20 minutes.
6. Add cilantro and lime juice just before serving. Tip: Fresh lime juice brightens the soup’s flavors.
7. Ladle soup into bowls and garnish with tortilla strips, cheese, and avocado. Tip: For extra crunch, toast the tortilla strips in a dry skillet for 2 minutes before garnishing.

Ladle this vibrant soup into bowls for a meal that’s as visually appealing as it is delicious. The combination of creamy avocado, crunchy tortilla strips, and tender chicken makes every spoonful a delight. Serve with a side of warm cornbread for the ultimate comfort meal.

Outbacks Chicken Tortilla Soup with Garlic

Savory and comforting, this Outbacks Chicken Tortilla Soup with Garlic is a crowd-pleaser that’s easy to whip up. Perfect for chilly evenings or when you’re craving something hearty.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 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.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add chicken pieces, cook until no longer pink, about 5 minutes.
4. Pour in chicken broth, diced tomatoes, and green chiles. Stir to combine.
5. Add cumin, chili powder, and smoked paprika. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes to meld flavors.
7. Stir in heavy cream and Monterey Jack cheese until cheese is melted.
8. Ladle soup into bowls, top with cilantro, avocado, and tortilla strips.
9. Serve with lime wedges on the side for squeezing.

Every spoonful offers a creamy texture with a kick of spice. Garnish with extra tortilla strips for crunch or a dollop of sour cream for richness.

Outbacks Chicken Tortilla Soup with Bell Peppers

This hearty soup combines tender chicken, crisp bell peppers, and a blend of spices for a comforting meal. Perfect for any season, it’s a crowd-pleaser with minimal prep.

Ingredients

• 2 cups shredded, juicy rotisserie chicken
• 1 cup diced, vibrant red bell peppers
• 1 cup diced, fresh green bell peppers
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely minced garlic
• 1 tsp ground, aromatic cumin
• 1 tsp smoky paprika
• 4 cups robust chicken broth
• 1 cup crushed, fire-roasted tomatoes
• 1 cup crispy tortilla strips
• 1/2 cup chopped, fresh cilantro
• 1 lime, juiced for a zesty finish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add garlic, cumin, and paprika. Stir for 30 seconds until fragrant.
3. Toss in red and green bell peppers. Cook for 5 minutes until slightly softened.
4. Pour in chicken broth and crushed tomatoes. Bring to a boil.
5. Reduce heat to low. Simmer for 15 minutes to meld flavors.
6. Add shredded chicken. Simmer for another 5 minutes until heated through.
7. Stir in lime juice and half the cilantro. Adjust seasoning if needed.
8. Ladle into bowls. Top with tortilla strips and remaining cilantro.

Hearty and flavorful, this soup boasts a perfect balance of spice and freshness. Serve with extra lime wedges for an added punch.

Outbacks Chicken Tortilla Soup with Chipotle

Zesty and comforting, this Outbacks Chicken Tortilla Soup with Chipotle brings a smoky depth to your table. Perfect for chilly evenings or when you crave something hearty.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 canned chipotle pepper in adobo sauce, finely chopped
• 1 tsp adobo sauce from the can
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• Salt to taste
• Crushed tortilla chips, for serving
• Sliced avocado, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add chicken pieces, cumin, and smoked paprika. Cook until chicken is no longer pink, about 5 minutes.
4. Stir in diced tomatoes, chicken broth, chipotle pepper, and adobo sauce. Bring to a boil.
5. Reduce heat to low, simmer for 20 minutes to meld flavors.
6. Add corn and black beans, cook for an additional 5 minutes.
7. Remove from heat, stir in cilantro and lime juice. Season with salt.
8. Serve hot, topped with crushed tortilla chips and sliced avocado.

Kick back and enjoy the smoky, spicy flavors with a refreshing crunch from the avocado. The soup’s thickness and the tender chicken make every spoonful satisfying.

Outbacks Chicken Tortilla Soup with Chorizo

Savory and satisfying, this soup combines tender chicken with spicy chorizo for a hearty meal. Perfect for chilly evenings or when you crave something with a kick.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 8 oz Spanish chorizo, sliced into thin rounds
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt to taste
• 1 cup shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, cut into wedges
• Tortilla strips for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken and chorizo, cook until chicken is no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in onion, garlic, and bell pepper, sauté until softened, about 3 minutes.
4. Pour in diced tomatoes and chicken broth, bring to a boil.
5. Reduce heat to low, stir in cumin, smoked paprika, and chili powder. Simmer for 20 minutes. Tip: Skim off any foam for a clearer broth.
6. Season with salt to taste. Tip: Add salt gradually, tasting as you go to avoid over-salting.
7. Ladle soup into bowls, top with Monterey Jack cheese, cilantro, avocado, and tortilla strips. Serve with lime wedges on the side.

Velvety broth with chunks of chicken and chorizo offers a comforting texture. The smoky spices and fresh toppings create a vibrant flavor profile. Try serving with a side of warm cornbread for an extra cozy meal.

Conclusion

Perfect for spice lovers and comfort food enthusiasts alike, this roundup of 16 Outback-inspired chicken tortilla soup recipes offers a treasure trove of flavors to explore. Whether you’re craving something smoky, cheesy, or extra spicy, there’s a bowl here with your name on it. We’d love to hear which recipe wins your heart—drop a comment below and don’t forget to share your favorites on Pinterest!

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