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Outback’s Easy Chicken Tortilla Soup Recipe (Copycat)

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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

Blue bowl with red sauce, shredded chicken, sliced avocado, shredded cheese, a small mound of white sour cream in it. There is a stainless steel spoon in the bowl of soup. There is a gray cloth napkin laying next to the bowl. Items are on a wood surface. this …

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

There are various food ingredients on a white marble surface. They consist of a large white bowl with black beans in it. There are 2 medium size white bowls, one with red sauce in it, the other has diced tomatoes and green chiles in it. There is a square white plate with two raw chicken breast on it. There is a whole green jalapeno pepper, a yellow onion, a green lime, a red bell pepper, one bay leaf, four garlic cloves, a bunch of green cilantro, two small clear ramekins, one with salt and the other with pepper. There is a light brown wood scoop with red ground powder and light brown powder in it. There is also a clear bottle with olive oil in it and a box container with chicken broth in it.
  • 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

White large bowl with pieces of raw boneless skinless chicken breasts in it. The chicken has salt and pepper on it. The bowl is sitting on a white marble surface.
  • Cut the chicken into large strips or pieces.
  • Season the chicken with salt and pepper and set aside.
There is a mound of chopped up red bell pepper, a mound of chopped up onion, a smaller mound of finely chopped green jalapeno pepper, and a smaller mound of minced garlic. All items are on a speckled gray surface.
  • Chop onion and red bell pepper.
  • Dice jalapeno pepper and mince garlic.
There is a large cream colored pot with chopped onion, red bell pepper, garlic, and jalapeno pepper in it. There is a wooden spoon in the pot leaning against the side. The large pot is on a white marble surface.
  • 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.
Large cream pot with red sauce, chopped onion and peppers, and chicken in it. There is a wooden spoon resting on the inside of the pot.
  • 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.
Cooked shredded chicken breast on a rectangular wood cutting board. There are 2 stainless steel forks leaning on the board. Board is on a white marble surface.
  • Remove the chicken pieces from the pot and place chicken on a cutting board.
  • Shred the chicken.
Large cream pot with shredded chicken, red sauce, chopped onion and peppers, black beans, chopped green cilantro, and chicken in it. There is a wooden spoon resting on the inside of the pot.
  • 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
Blue bowl with red sauce, shredded chicken, sliced avocado, shredded cheese, a small mound of white sour cream and green cilantro in it. There is a half of avocado, a small wood bowl with thin corn tortilla strips, a white bowl with sour cream in it in the background. There is a gray cloth napkin laying next to the blue bowl. All items are on a white marble surface.

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

Have a sweet tooth? Try these delicious desserts from Join Me In The Kitchen

Yield: 6 servings

Outback's Easy Chicken Tortilla Soup Recipe (Copycat)

Blue bowl with red sauce, shredded chicken, sliced avocado, shredded cheese, a small mound of white sour cream in it. There is a stainless steel spoon in the bowl of soup. There is a gray cloth napkin laying next to the bowl. Items are on a wood surface.

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.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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

  1. Cut the large raw chicken breasts into strips or pieces.
  2. Season the chicken with salt and pepper and set aside.
  3. Chop onion and red bell pepper.
  4. Dice jalapeno pepper and mince garlic.
  5. Heat the olive oil in a large pan or Dutch oven over medium-high heat. Add the onion and red bell pepper.
  6. Saute onion and red bell pepper, stirring, 2 to 3 minutes, or until they are soft.
  7. Add the garlic, jalapeño, cumin, and chili powder. Sauté for 1 minute.
  8. Stir in the chicken broth, red enchilada sauce, and lime juice.
  9. Use kitchen tongs and carefully place chicken in the soup.
  10. Bring the soup to a boil and reduce to medium heat, cover, and cook for 20 minutes.
  11. Remove the chicken pieces from the pot and place them on a cutting board. Use forks and shred the chicken.
  12. Return the shredded chicken to the pot.
  13. Stir in the black beans, diced tomatoes with green chiles, and the chopped fresh cilantro.
  14. Allow the soup to cook over medium-low heat for 5 - 10 minutes.
  15. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Laura @ Join me in the Kitchen
Cuisine: Mexican

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