Outback Chicken Tortilla Soup Recipe


The Outback Chicken Tortilla Soup is a delicious and hearty dish that combines the flavors of tender chicken, savory spices, and crispy tortilla strips. This soup is perfect for a cozy night in or as a starter for a Mexican-inspired meal. With a prep time of 15 minutes and a cook time of 30 minutes, you can have this flavorful soup on the table in no time.


  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Tortilla strips, for garnish
  • Sour cream, for garnish
  • Shredded cheddar cheese, for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced red bell pepper, and minced jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
  2. Add the chicken breasts to the pot and cook until browned on both sides, about 3 minutes per side.
  3. Remove the chicken from the pot and set aside. In the same pot