Outback Chicken Tortilla Soup Recipe: Creamy Comfort in a Bowl

I’ve perfected a recipe that captures the essence of Outback’s famous Chicken Tortilla Soup, bringing creamy comfort to your table. This rich, velvety soup combines tender chicken, crispy tortilla strips, and a blend of spices that will become a family favorite.

With simple ingredients and straightforward instructions, you’ll achieve restaurant-quality results in under an hour. Let’s create a dish that warms both body and soul with every spoonful.

Ingredients for Outback Chicken Tortilla Soup

Simple ingredients come together to create this creamy, comforting Outback-inspired soup masterpiece.

For the best flavor, use low-sodium chicken broth—you can always add more salt later. I prefer Swanson’s or Pacific Foods for their rich flavor. When it comes to tortilla strips, corn tortillas give that authentic crunch. You can make your own by cutting and frying corn tortillas, or grab pre-made strips from the store.

No heavy cream? Half-and-half works too, though it’s a bit richer. For a lighter version, try whole milk with a tablespoon of cornstarch to thicken it up. The cumin and smoked paprika are key here—don’t skip them. If you’re out of smoked paprika, regular paprika will do in a pinch. Adjust the cayenne pepper based on your heat preference.

This soup keeps beautifully in the fridge for up to 4 days. Reheat gently on the stove to maintain that creamy texture. You can also freeze it for 3 months—just thaw and reheat. The tortilla strips are best added fresh, so store them separately in an airtight container.

Step-by-Step Instructions for Outback Chicken Tortilla Soup

Let’s create this creamy, comforting soup together – easy and delicious.

Step 1: Sauté the Aromatics

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 whole onion, diced, and cook for 5-7 minutes until it becomes translucent and starts to caramelize. You’ll know it’s ready when the onion is soft and fragrant.

Next, add the 3 cloves garlic cloves, minced, and cook for another 1 minute, stirring constantly to prevent burning. The garlic should be fragrant and well combined with the onion.

Step 2: Cook the Chicken

Add the 1 lb boneless, skinless chicken breast, cut into bite-sized pieces, to the pot. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside to rest.

Once the chicken has rested, shred or chop it into smaller pieces and return it to the pot. This ensures the chicken is tender and easy to eat in the soup.

Step 3: Add Broth and Spices

Pour in the 4 cups chicken broth and bring the mixture to a simmer. Add the 1 tsp cumin, 1 tsp paprika, 0.25 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine all the spices and let the soup simmer for 10-15 minutes to allow the flavors to meld together.

The soup should be hot and steaming, with a rich aroma from the spices. If it needs more seasoning, now is the time to adjust.

Step 4: Add Tortilla Strips and Cream

Add the 4 cups tortilla strips to the pot and simmer for another 5 minutes, or until they are soft and have absorbed some of the broth. Then, stir in the 1 cup heavy cream and let it heat through for 2-3 minutes. The soup should now be creamy and comforting.

Taste the soup and adjust the seasoning if necessary. The tortilla strips should be tender, and the soup should have a rich, creamy texture.

Step 5: Serve and Garnish

Ladle the soup into bowls and garnish with the 0.25 cup fresh cilantro, chopped. Serve hot and enjoy the creamy, comforting goodness of this Outback Chicken Tortilla Soup.

This soup is perfect for a cozy night in, serving 4 people generously. The fresh cilantro adds a bright, fresh flavor that complements the rich soup beautifully.

Storing and Reheating Leftovers

Refrigerator Storage Tips

Cool the soup to room temperature within 2 hours before refrigerating. Store in airtight containers like glass or plastic with tight-fitting lids. This soup keeps well in the refrigerator for up to 4 days. ❄️

Freezer Storage Guidelines

For longer storage, freeze the soup without the tortilla strips and cream. Use freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace. The soup will keep for up to 3 months in the freezer. When you’re ready to eat it, thaw overnight in the refrigerator.

Reheating on the Stovetop

Reheat the soup gently over medium-low heat, stirring occasionally. If it has thickened, add a splash of chicken broth or water to reach your desired consistency. For the best flavor, add the tortilla strips and cream during the last 5 minutes of reheating. 🔥

Microwave Reheating

For individual servings, microwave on 70% power for 2-3 minutes, stirring every 30 seconds until hot. Be cautious as the cream can separate if overheated. If this happens, whisking in a little extra cream can help restore the texture.

Maintaining Creaminess

To keep the soup creamy when reheating, stir in a little extra heavy cream or half-and-half. This helps maintain the rich texture. If you’re reheating from frozen, consider blending the soup briefly to re-emulsify the cream.

Frequently Asked Questions