Outback Chicken Tortilla Soup Recipe: Hearty Comfort in a Bowl

I’m sharing my version of Outback’s famous Chicken Tortilla Soup, packed with tender chicken, crunchy tortilla strips, and a rich, smoky broth. This comfort food classic warms the soul with every spoonful.

Ready in under an hour, this soup combines simple ingredients with big flavors. You’ll love the depth from roasted vegetables and the perfect crunch from homemade tortilla strips.

Ingredients for Outback Chicken Tortilla Soup

Simple ingredients come together to create this comforting soup, ready in under an hour.

For the best flavor, use fresh, high-quality ingredients. I prefer organic chicken breasts for tenderness. For tortilla strips, corn tortillas work best—they crisp up perfectly. Roasting the vegetables enhances the soup’s depth; don’t skip this step.

No smoked paprika? Regular paprika with a dash of liquid smoke is a good substitute. For a vegetarian version, swap chicken for extra firm tofu or additional vegetables. If you can’t find low-sodium broth, use regular and adjust salt accordingly. Fresh cilantro adds a burst of flavor—don’t skip it.

This soup keeps well in the fridge for up to 5 days and freezes beautifully for 3 months. Reheat gently to preserve the tortilla strips’ crunch. Store tortilla strips separately to keep them crispy.

Step-by-Step Instructions for Outback Chicken Tortilla Soup

Here’s the method that brings this comforting soup to life, step by step.

Step 1: Prepare the Tortilla Strips and Roast Vegetables

Preheat your oven to 400°F. Stack the 6 whole Corn Tortillas and cut them into ¼-inch wide strips. Spread the strips on a baking sheet and bake for 8-10 minutes until they’re crispy and golden brown, stirring halfway through. Keep an eye on them as they can go from perfectly toasted to burnt quickly.

Toss the diced onion, chopped carrots, chopped celery stalks, and chopped red bell pepper with 2 tbsp Olive Oil on a separate baking sheet. Roast in the oven for 20-25 minutes until the vegetables are tender and lightly caramelized. This step enhances the soup’s depth of flavor.

Step 2: Sear the Chicken and Soften Aromatics

Heat a large pot over medium-high heat. Add the 1 lb Boneless, Skinless Chicken Breasts cut into bite-sized pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

In the same pot, add the minced garlic cloves and cook for 1 minute until fragrant. Be careful not to burn the garlic as it can quickly become bitter. The aroma of garlic filling the pot is a good sign that you’re on the right track.

Step 3: Simmer the Soup Base

Add the 4 cups Chicken Broth, 1 can Diced Tomatoes, 1 tsp Cumin, and 1 tsp Smoked Paprika to the pot. Stir to combine, scraping up any browned bits from the bottom. Return the browned chicken to the pot and bring the mixture to a simmer.

Reduce the heat to low and let the soup simmer for 20-25 minutes or until the chicken is cooked through and the flavors have melded together. You’ll know it’s ready when the chicken is tender and the soup has a rich, comforting aroma.

Step 4: Finish with Fresh Flavors

Stir in the 2 tbsp Lime Juice and season the soup with 1 tsp Salt and 0.5 tsp Black Pepper. Taste and adjust the seasoning as needed. The lime juice adds a bright, fresh flavor that balances the richness of the soup.

Ladle the soup into bowls and top with the crispy tortilla strips, chopped cilantro, and any other desired toppings. Serve immediately and enjoy the comforting warmth of this Outback-inspired chicken tortilla soup.

Creative Variations of This Recipe

Spicy Southwestern Twist

Transform this soup into a spicy Southwestern version by adding 1-2 diced jalapeños with the vegetables and using spicy chicken broth. I like to add 1/4 cup chopped fresh cilantro at the end for freshness. 🔥

White Chicken Variation

For a white chicken tortilla soup, omit the diced tomatoes and add 1/2 cup heavy cream or Greek yogurt for creaminess. You can also add 1/4 cup chopped green chilies for extra flavor. This version is perfect for those who prefer a milder soup.

Mexican Street Corn Enhancement

Add a Mexican street corn twist by stirring in 1 cup frozen corn kernels during the last 5 minutes of simmering. Top with cotija cheese crumbles, additional cilantro, and a squeeze of lime juice. This adds a sweet and tangy flavor profile.

Vegetarian Version

Make this soup vegetarian by substituting the chicken with 1 can black beans, drained and rinsed, or 1 cup diced portobello mushrooms. Use vegetable broth instead of chicken broth. The smoked paprika still provides that deep, smoky flavor.

Extra Crunchy Toppings

Take the crunch factor up a notch by adding diced avocado, crushed tortilla chips, or toasted pepitas on top. For an extra burst of flavor, add a dollop of sour cream or Mexican crema. These toppings add texture and freshness to the soup.

Frequently Asked Questions