How to Make The Outback Chicken Tortilla Soup Recipe at Home

We all love Outback Steakhouse – who doesn’t want a steak “straight off the barbie” or some of the fan-favorite chicken tortilla soup? But we’re all busy these days, and there isn’t always time to go out for a good meal. Is there an Outback chicken tortilla soup recipe you can make at home? Yes! This easy recipe will have everyone coming back for more and you won’t have to wait for a table!

Packed with Tex-Mex Flavors, this Soup is Sure to Satisfy

The Outback chicken tortilla soup recipe is simple to make and the ingredients are easy to find, making it the perfect ending to a busy day. Hearty and warm, it’s also a great go-to recipe on a chilly day – with fall just around the corner, we’re going to need it.

For the soup

  • 2 tbsp vegetable or olive oil
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 2 (14.5 oz) cans of diced tomatoes, undrained
  • 1 (4 oz) can of green chilies, undrained
  • 8-10 cups of chicken broth
  • 1 1/2 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4-6 boneless chicken breast, uncooked, diced
  • 1/2 fresh cilantro, chopped
  • Lime juice, to taste
  • 14 oz frozen corn, optional
  • 1 (14 oz) can of black beans, optional


  1. Heat oil in a large pot on medium heat. Add the onion and garlic. Cook until tender, translucent, and aromatic – about five minutes.
  2. Add the broth, tomatoes, green chilies, and seasonings; bring to a boil. Allow the mixture to boil on medium-high heat for 10 minutes.
  3. Reduce the heat to low. Add the chicken, cilantro, corn, beans, and lime juice. Cover and simmer for 10 minutes or until the chicken is cooked through.

Top your soup with chopped avocado, tortilla strips, shredded cheese, and sour cream for extra flavor! Sure to satisfy, this Outback chicken soup is definitely a recipe you’ll make again and again!

Strapped on time? We have Instant Pot and Slow Cooker Variations, too

The Outback chicken tortilla recipe is already super easy to make, but it is also a great make-ahead dinner for evenings when there isn’t a spare moment. The Instant Pot version takes just 20 minutes. If you prefer crockpot cooking, just throw everything together in the morning and leave it to simmer all day.

For the Instant Pot

  1. Set the Instant Pot to sauté to heat the oil. Once hot, sauté the onion and garlic as before – about five minutes.
  2. Cancel the Instant Pot. Add 1/2 cup broth and scrape the bottom of the pot to ensure the garlic and onion aren’t stuck.
  3. Add the remaining broth and additional ingredients. Close the lid and seal the pressure valve.
  4. Cook on high for 10 minutes or until the chicken reaches an internal temperature of 165°F.
  5. Quick-release pressure and remove the chicken. Shred the chicken and return it to the pot.
  6. Serve!

For the Slow Cooker:

  1. Add the oil, onions, garlic, chicken broth, tomatoes, chilies, seasonings, and chicken to the slow cooker. Stir.
  2. Cook on Low for up to eight hours. Or, cook on High for three to four hours.
  3. Thirty minutes before the soup is ready, remove the chicken. Shred the chicken and return it to the crockpot.
  4. Add the cilantro and lime juice. If you’re using corn and black beans, add them now.
  5. Cook for 30 minutes.
  6. Enjoy!

Watching your weight? The Outback Chicken Tortilla Recipe promotes healthy eating

This chicken tortilla soup is packed with good-for-you ingredients. Chicken breast is an excellent source of lean protein, chicken broth is good for digestion, and the addition of corn and black beans adds extra nutritional oomph.

Nutritional facts

When dividing this recipe into six servings, including the corn and beans, each bowl of soup is only about 440 calories per serving. Top it with avocado, cheese, and tortilla strips, and it’s possible to add about 100 extra calories to the count. Let’s break it down:

  • Carbs: 34g
  • Fat: 10g
  • Protein: 44g
  • Sodium: 1,053mg
  • Sugar: 11g

That’s what good food looks like! But healthy eating isn’t just about the numbers. It’s also about how food aids and improves your body’s function – and this soup is super for you.

This recipe is full of health benefits. Take a look:

  • Chicken and beans make the Outback chicken tortilla recipe an excellent source of protein. Protein helps your body maintain muscle mass and strength.
  • The black beans and corn add fiber to this hearty dish. Fiber helps regulate digestion, preventing constipation and bloating.
  • Chili peppers boost metabolism and promote weight loss. Capsaicin (the chemical in a pepper that makes it spicy) can also help relieve pain and inflammation.
  • Tomatoes, which contain antioxidants, can protect your body from “free radicals,” which cause heart disease and cancer.
  • Chicken is an excellent source of tryptophan. Tryptophan is an amino acid necessary for the production and maintenance of your body’s proteins, muscles, enzymes, and neurotransmitters. Tryptophan can also decrease anxiety.
  • Chicken is also a natural diuretic. It contains arginine, an amino acid that increases urine production, helping you decrease bloat and water weight.
  • Onions contain chromium, which improves insulin function and lowers blood sugar levels.

It’s clear the Outback chicken tortilla recipe does wonders for your body. All these good-for-you ingredients make this soup a great post-workout pick-me-up or a perfect recharge for your body after a long day. Who knew such a simple recipe could do so much?

Healthy and easy to make, add this recipe to your list of favorites

If you’re looking for this season’s best soup, search no further. With only 14 ingredients, this recipe is sure to please. And it only requires about 30 minutes of your time! Perfect for late dinners after a busy day or a cozy lunch on a chilly afternoon, the Outback chicken tortilla recipe is our new favorite. Plus, with all the health benefits to boot, how can we say no to a second bowl.

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