This chicken tortilla soup is packed full with the Tex-Mex flavors of red enchilada sauce, black beans, cumin, green chiles, and topped off with crispy tortilla strips.
What’s even better than how delicious this soup tastes, is how easy and fast it is to make!
This is my version of Outback’s original recipe. I hope you enjoy it as much as I do.
Easy Chicken Tortilla Soup
It’s one of the best soups to make because there are so many substitutions that you can use if you’re missing ingredients that I’ve used.
As long as you have chicken and Mexican seasonings, you pretty much can make a version of this soup!
Soup Ingredients
- Olive oil
- Yellow onion
- Red pepper
- Garlic cloves
- Chili powder
- Cumin
- Chicken broth
- Boneless skinless chicken breasts
- Canned diced tomatoes with green chilies
- Canned black beans
- Red enchilada sauce
- Salt
- Black pepper
- Fresh cilantro
- Fresh lime juice
- Jalapeno pepper
- Bay leaf
Helpful Tools
- Large pot / Dutch oven
- Chopping board
- Large kitchen knife
- Garlic press
- Measuring cups and spoons
- Forks – to shred shred the chicken
- Kitchen tongs
How To Make Chicken Tortilla Soup
- Cut the chicken into large strips or pieces.
- Season the chicken with salt and pepper and set aside.
- Chop onion and red bell pepper.
- Dice jalapeno pepper and mince garlic.
- Heat the olive oil in a large pan or Dutch oven over medium-high heat.
- Add the onion and red bell pepper. Saute vegetables stirring until they are soft.
- Add the garlic, jalapeño, cumin, and chili powder.
- Stir in the chicken broth, red enchilada sauce, and lime juice.
- Add the chicken and bring the soup to a boil.
- Reduce the heat to medium-low and simmer.
- Remove the chicken pieces from the pot and place chicken on a cutting board.
- Shred the chicken.
- Return the shredded chicken to the pot.
- Stir in the black beans, diced tomatoes with green chiles, and the chopped fresh cilantro.
- Allow the soup to simmer for 5 minutes.
- Ladle soup into bowls and serve with your favorite toppings.
Tasty Toppings
- Chopped green onions
- Shredded cheese (cheddar cheese, Mexican cheeses, or Colby jack cheese)
- Dollop of sour cream
- Crispy tortilla strips
- Sliced avocado
- Lime wedges
- Red chili pepper flakes
- Chopped fresh cilantro
- Jalapeno peppers
Substitutions
- Red bell pepper – green bell pepper
- Yellow onion – medium white onion or red onion
- Chicken broth – chicken stock
- Crispy tortilla strips – tortilla chips (store bought or homemade)
- Cumin and chili powder – taco seasoning
- Red enchilada sauce – tomato sauce and a can of green chiles
Variations
- If you’re looking to make a Spicy Chicken Tortilla Soup – add a little bit of cayenne pepper.
- Add corn (either canned or frozen) as another vegetable and more crunch to the soup.
- Use refried beans to make this a thick chicken tortilla soup recipe.
How To Store Chicken Tortilla Soup
This recipe for Outback Easy Chicken Tortilla Soup makes about 6 servings. Usually plenty for the whole family but if there happens to be any leftovers, store the soup in an airtight container for up to 4 days in the fridge or in the freezer for up to 3 months.
Frequently Asked Questions
Can I Use A Rotisserie Chicken Or Cooked Leftover Chicken For This Mexican Tortilla Soup?
Yes, this is a great way to make this easy recipe even quicker to make.
Follow the directions accordingly but omit cooking the chicken for 20 minutes. So, this recipe would take about 15-20 minutes to make, how awesome it that?
What Kind Of Beans Can I Use?
You can use any kind of bean that you like for this soup.
Pinto beans and kidney beans are both great.
Can I Make This Delicious Recipe In A Slow Cooker Or Insta Pot?
Yes, you can!
Here are two great recipes to try: Slow Cooker Chicken Tortilla Soup Recipe and Instant Pot Outback Chicken Tortilla Soup Recipe.
If you’re looking for other great Tex-Mex recipes, try these from Join Me In The Kitchen
- How To Make Torchy’s Tacos Damn Good Queso Dip (Copycat) – super easy!
- Easy Hatch Green Chile Relleno Casserole Recipe – super easy and feeds a crowd!
Have a sweet tooth? Try these delicious desserts from Join Me In The Kitchen
- Easy 3 Ingredient Deep Dish Chocolate Chip Cookie With Caramel – super easy and kids love it!
Outback's Easy Chicken Tortilla Soup Recipe (Copycat)
This chicken tortilla soup is packed full with the Tex-Mex flavors of red enchilada sauce, black beans, cumin, green chiles, and topped off with crispy tortilla strips.
What's even better than how delicious this soup tastes, is how easy and fast it is to make.
Ingredients
- 2 Tablespoons olive oil
- 1 Medium yellow onion – diced
- 1 Medium red bell pepper – diced
- 4 Garlic cloves – minced
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 4 Cups chicken broth
- 1 Pound boneless skinless chicken breasts
- 1 – 15 ounce can diced tomatoes with green chiles
- 1 – 15 ounce can black beans- drained and rinsed
- 1 – 15 ounce can red enchilada sauce
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/3 Cup fresh cilantro – chopped
- 1 Lime – juiced
- 1/2 Jalapeno pepper – finely diced
- 1 Bay leaf
Instructions
- Cut the large raw chicken breasts into strips or pieces.
- Season the chicken with salt and pepper and set aside.
- Chop onion and red bell pepper.
- Dice jalapeno pepper and mince garlic.
- Heat the olive oil in a large pan or Dutch oven over medium-high heat. Add the onion and red bell pepper.
- Saute onion and red bell pepper, stirring, 2 to 3 minutes, or until they are soft.
- Add the garlic, jalapeño, cumin, and chili powder. Sauté for 1 minute.
- Stir in the chicken broth, red enchilada sauce, and lime juice.
- Use kitchen tongs and carefully place chicken in the soup.
- Bring the soup to a boil and reduce to medium heat, cover, and cook for 20 minutes.
- Remove the chicken pieces from the pot and place them on a cutting board. Use forks and shred the chicken.
- Return the shredded chicken to the pot.
- Stir in the black beans, diced tomatoes with green chiles, and the chopped fresh cilantro.
- Allow the soup to cook over medium-low heat for 5 – 10 minutes.
- Ladle soup into bowls and serve with your favorite toppings.
Notes
Optional Toppings
- Chopped green onions
- Shredded cheese (cheddar cheese, Mexican cheeses, or Colby jack cheese)
- Dollop of sour cream
- Crispy tortilla strips
- Sliced avocado
- Lime wedges
- Red chili pepper flakes
- Chopped fresh cilantro
- Jalapeno pepper
Helpful Tools
Large pot / Dutch oven
Chopping board
Large kitchen knife
Garlic press
Measuring cups and spoons
Forks – to shred shred the chicken
Kitchen tongs
Substitutions
- Red bell pepper – green bell pepper
- Yellow onion – medium white onion or red onion
- Chicken broth – chicken stock
- Crispy tortilla strips – tortilla chips
- Cumin and chili powder – taco seasoning
- Red enchilada sauce – tomato sauce and a can of green chiles
Variations
- If you're looking to make a Spicy Chicken Tortilla Soup – add a little bit of cayenne pepper.
- Add corn (either canned or frozen) as another vegetable and more crunch to the soup.
- Use refried beans to make this a thick chicken tortilla soup recipe.
How To Store Chicken Tortilla Soup
This recipe for Outback Easy Chicken Tortilla Soup makes about 6 servings.
Usually plenty for the whole family but if there happens to be any leftovers, store the soup in an airtight container for up to 4 days in the fridge or in the freezer for up to 3 months.
Frequently Asked Questions
Can I use a rotisserie chicken or cooked leftover chicken for this Mexican tortilla soup?
Yes, this is a great way to make this easy recipe even quicker to make.
Follow the directions accordingly but omit cooking the chicken for 20 minutes. So, this recipe would take about 15-20 minutes to make, how awesome it that?
What kind of beans can I use?
You can use any kind of bean that you like for this soup.
Pinto beans and kidney beans are both great.
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