Outback Chicken Tortilla Soup Recipe
Outback Chicken Tortilla Soup is a hearty and flavorful dish that combines tender chicken, vegetables, beans, and spices in a rich broth. This soup is perfect for a cozy night in or for entertaining guests. The combination of ingredients creates a delicious and satisfying meal that is sure to please everyone at the table.
Prep Time: 15 minutes Cook Time: 30 minutesIngredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips, avocado, shredded cheese, and sour cream for garnish
Instructions: How to Cook Outback Chicken Tortilla Soup
- Season the chicken breasts with salt and pepper. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
- Return the chicken breasts to the pot. Bring the soup to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Taste the soup and adjust the seasoning as needed. Serve the soup hot, garnished with tortilla strips, avocado, shredded cheese, and sour cream.
