Name: Outback's Easy Chicken Tortilla Soup Recipe (Copycat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
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

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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.

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.

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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Prep Level: Beginner +

What You’ll Love

Quick & Easy – With simple ingredients and minimal prep, it’s great for busy weeknights.
Bold, Southwestern Flavor – Packed with spices, tender chicken, and a savory broth.
Comfort Food – It’s warm and hearty, perfect for when you need a little comfort in a bowl.
Customizable – Make it your own by adjusting the spice level and adding extra veggies and toppings.
One-Pot Meal – Everything comes together in a single pot, making cleanup fast.

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!

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.

Ingredient Notes

Chicken – Skinless boneless chicken breasts work best for this recipe. See Tips.
Red bell pepper – green bell pepper
Yellow onion – medium white onion or red onion
Chicken broth – chicken stock or vegetable stock
Crispy tortilla strips – tortilla chips (store bought or homemade)
Cumin and chili powder – Homemade Taco Seasoning by The Kitchen is My Playground
Red enchilada sauce – tomato sauce and a can of green chiles
For 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.
Beans – Use any kind of bean that you like for this soup. Pinto beans and kidney beans are both great.
For a Thick Chicken Tortilla Soup Recipe – use refried beans in place of black beans.

Step-by-Step Instructions

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.

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.

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.

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.

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.

Heat the olive oil in a large pan or Dutch oven over medium-high heat. Add the onion and red bell pepper. Sauté 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.

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.

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.

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 a few minutes.
Ladle soup into bowls and serve with your favorite toppings.

See the recipe card below for complete measurements and cook time.

Tasty Toppings for Tortilla Soup

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
Jalapēno 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.

Tips & Tricks

Use rotisserie chicken for convenience – Shredded rotisserie chicken makes this soup extra quick and easy. You can also use leftover grilled or baked chicken.
Sauté the aromatics first – This deepens the flavor base of the soup.
Season generously – The combo of seasoning is classic Tex-Mex flavor. The spice level is mild to medium, depending on the type and amount of chili powder or jalapeños used. You can easily adjust the level to your liking.

Storage

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.

Slow Cooker

Cook on low for 6-7 hours or high or 3-4 hours.

Insta Pot

Pressure cook for about 10 minutes with a quick release.

More Delicious Tex-Mex Dishes

Rubio’s Grilled Gourmet Shrimp Tacos Recipe (Copycat) – delicious!
How To Make Torchy’s Tacos Queso Dip (Copycat) – super easy!
Spicy Pulled Pork Tacos
Easy Hatch Green Chile Relleno Casserole Recipe – super easy and feeds a crowd!
Mexican Macaroni Salad with Ham
Spicy Mexican Chicken Casserole
Easy Mexican Cheesecake

Yield: 6 servings