20 Creamy Outback’s Chicken Tortilla Soup Recipes Spicy

Craving a bowl of warm, creamy comfort with a spicy kick? Look no further! Our roundup of 20 Creamy Outback’s Chicken Tortilla Soup Recipes is packed with rich, flavorful twists on this classic favorite—perfect for cozy weeknight dinners or impressing guests. Whether you love it mild or fiery, these recipes promise to deliver soul-warming deliciousness. Ready to dig in? Let’s get cooking!

Classic Outback’s Chicken Tortilla Soup

Preparing a comforting bowl of Classic Outback’s Chicken Tortilla Soup is simpler than you might think, especially when you follow these straightforward steps. Perfect for beginners, this recipe ensures a delicious outcome with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup diced celery
• 1 cup diced carrots
• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 cup tortilla strips

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 2 cloves minced garlic, 1 cup diced celery, and 1 cup diced carrots to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Place 1 lb boneless, skinless chicken breasts on top of the vegetables. Pour in 4 cups chicken broth and 1 can diced tomatoes. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
5. Remove chicken from the pot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
6. Return the shredded chicken to the pot. Add 1 can black beans, 1 cup frozen corn, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
7. Simmer uncovered for 10 minutes to allow flavors to meld. Tip: Stir occasionally to prevent sticking.
8. Ladle the soup into bowls. Top each serving with 1/4 cup shredded cheddar cheese, a dollop of sour cream, a sprinkle of chopped fresh cilantro, diced avocado, and tortilla strips. Tip: For extra crunch, toast the tortilla strips in a dry skillet before serving.

Finished with a flourish, this soup boasts a rich, hearty texture with a perfect balance of spices. Serve it with a side of warm cornbread for an extra comforting meal.

Spicy Jalapeño Chicken Tortilla Soup

Here’s how to make a comforting bowl of Spicy Jalapeño Chicken Tortilla Soup that’s perfect for any day of the week. This recipe balances heat with hearty ingredients for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 minced garlic cloves
• 2 diced jalapeños
• 1 lb shredded cooked chicken
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1 cup crushed tortilla chips
• 1/2 cup shredded cheese
• 1/2 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 2 diced jalapeños, cooking for 1 minute until fragrant.
4. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
5. Add 1 lb shredded cooked chicken, 4 cups chicken broth, 1 can diced tomatoes, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt to the pot.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
7. Tip: Simmering allows the flavors to meld together beautifully.
8. Stir in 1/4 cup chopped cilantro just before serving.
9. Tip: Fresh cilantro adds a bright, fresh flavor to the soup.
10. Serve the soup hot, topped with 1 cup crushed tortilla chips, 1/2 cup shredded cheese, and a dollop of 1/2 cup sour cream.

Enjoy the soup’s creamy texture and the perfect blend of spicy and savory flavors. For an extra kick, add a few slices of fresh jalapeño on top before serving.

Creamy Avocado Chicken Tortilla Soup

Combining the creamy texture of avocado with the hearty goodness of chicken, this soup is a comforting bowl of flavors that’s surprisingly easy to make. Let’s walk through the steps to create this delightful dish together.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 avocados, diced
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 cup tortilla chips, crushed

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 5 minutes.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes, bringing the mixture to a boil.
6. Reduce heat to low, then stir in 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt.
7. Simmer uncovered for 20 minutes, allowing flavors to meld.
8. While the soup simmers, dice 2 avocados and chop 1/4 cup cilantro.
9. Remove the pot from heat, then stir in the diced avocados, chopped cilantro, and juice of 1 lime.
10. Serve the soup hot, topped with 1 cup crushed tortilla chips for added crunch.

Unbelievably creamy with a hint of lime, this soup’s texture is perfectly balanced by the crunch of tortilla chips. For an extra kick, drizzle with hot sauce or serve with a side of warm cornbread.

Cheesy Chicken Tortilla Soup with Corn

Now, let’s dive into making a comforting bowl of Cheesy Chicken Tortilla Soup with Corn, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 cup crushed tortilla chips

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds, until fragrant.
4. Add 1 lb cubed chicken breasts, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 5 minutes, stirring occasionally, until chicken is no longer pink.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies. Bring to a boil.
7. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
8. Stir in 1 cup shredded cheddar cheese and 1/2 cup heavy cream until cheese is melted and soup is creamy.
9. Garnish with 1/4 cup chopped fresh cilantro and 1 cup crushed tortilla chips before serving.

Offering a creamy texture with a hint of spice, this soup is a crowd-pleaser. Serve it with extra tortilla chips on the side for added crunch.

Slow Cooker Outback’s Chicken Tortilla Soup

Zesty flavors and hearty ingredients come together in this comforting Slow Cooker Outback’s Chicken Tortilla Soup, perfect for any season. Let’s dive into making this delicious soup with ease, even if you’re new to the kitchen.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• 1 lime, cut into wedges
• 4 corn tortillas, cut into strips

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 5-7 minutes on each side until lightly browned. Transfer to the slow cooker.
2. In the same skillet, add onion, garlic, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Transfer to the slow cooker.
3. Add black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir.
6. Preheat oven to 400°F. Arrange tortilla strips on a baking sheet and bake for 5-7 minutes until crispy.
7. Ladle soup into bowls and top with shredded cheddar cheese, chopped cilantro, diced avocado, crispy tortilla strips, and a lime wedge on the side.

Velvety textures from the avocado and cheese contrast beautifully with the crunch of tortilla strips, while the lime adds a bright finish. Serve with extra tortilla strips on the side for dipping.

Smoky Chipotle Chicken Tortilla Soup

Now, let’s dive into creating a comforting bowl of Smoky Chipotle Chicken Tortilla Soup, perfect for any season. This recipe balances smoky, spicy, and savory flavors, making it a crowd-pleaser.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 1 tbsp chipotle in adobo, minced
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 cup corn kernels
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 cup tortilla chips, crushed

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 lb diced chicken breast, cooking until no longer pink, about 5 minutes.
5. Mix in 1 tbsp minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, coating the chicken evenly.
6. Pour in 4 cups chicken broth and 1 cup diced tomatoes, bringing to a boil.
7. Reduce heat to low, simmering for 15 minutes to meld flavors.
8. Add 1 cup corn kernels, cooking for an additional 5 minutes.
9. Serve hot, garnished with 1 diced avocado, 1/4 cup chopped cilantro, lime wedges, and 1 cup crushed tortilla chips.

Best enjoyed when the soup’s smoky depth is complemented by the fresh toppings, creating a harmonious blend of textures and flavors. For an extra kick, drizzle with additional adobo sauce or serve with a side of warm cornbread.

Zesty Lime Chicken Tortilla Soup

Here’s a simple yet flavorful recipe that’s perfect for any season, combining the tangy zest of lime with the comforting warmth of chicken tortilla soup. Follow these steps to create a dish that’s both refreshing and hearty.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 cup tortilla chips, crushed

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb diced chicken breast, cooking until no longer pink, about 5 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
5. Pour in 4 cups chicken broth and bring to a boil.
6. Reduce heat to low and add 1 cup diced tomatoes, 1 tbsp lime juice, 1 tsp ground cumin, and 1/2 tsp chili powder. Simmer for 15 minutes. Tip: Simmering allows the flavors to meld beautifully.
7. Stir in 1/2 cup chopped cilantro just before serving to preserve its vibrant color and flavor.
8. Serve the soup topped with 1 diced avocado and 1 cup crushed tortilla chips for added texture. Tip: For an extra zing, add a lime wedge on the side.

Offering a delightful contrast between the creamy avocado and the crunchy tortilla chips, this soup is a celebration of textures. The lime juice adds a bright note that elevates the rich, savory broth, making every spoonful a discovery.

Roasted Tomato Chicken Tortilla Soup

Kickstart your culinary journey with this comforting Roasted Tomato Chicken Tortilla Soup, a dish that marries the smoky depth of roasted tomatoes with the hearty richness of chicken, all brought together in a vibrant broth. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups diced tomatoes
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup corn kernels
• 1 cup black beans, rinsed
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 4 corn tortillas, cut into strips

Instructions

1. Preheat your oven to 400°F. Toss the diced tomatoes with 1 tbsp olive oil and spread them on a baking sheet. Roast for 20 minutes until they start to caramelize, enhancing their sweetness.
2. While the tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the cubed chicken breast to the pot, cooking until no longer pink, approximately 7 minutes. Tip: Ensure the chicken is evenly cubed for uniform cooking.
4. Stir in the cumin, chili powder, salt, and black pepper, coating the chicken and onions evenly. This step builds the flavor base of your soup.
5. Pour in the chicken broth and add the roasted tomatoes, corn kernels, and black beans. Bring the mixture to a boil, then reduce to a simmer for 15 minutes.
6. Add the chopped cilantro and lime juice, stirring to combine. Tip: Fresh lime juice brightens the soup, balancing the richness.
7. While the soup simmers, heat 1 tbsp olive oil in a skillet over medium heat. Add the tortilla strips, frying until crispy, about 3 minutes. Tip: Keep an eye on them to prevent burning.
8. Serve the soup hot, garnished with the crispy tortilla strips for added texture.

Silky with a hint of smokiness from the roasted tomatoes, this soup offers a comforting warmth with every spoonful. For a creative twist, top with avocado slices or a dollop of sour cream to add creaminess to the vibrant flavors.

Black Bean and Chicken Tortilla Soup

Kickstart your culinary journey with this hearty Black Bean and Chicken Tortilla Soup, a perfect blend of flavors and textures that promises to delight your taste buds. Follow these simple steps to create a comforting bowl that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup corn kernels
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1/2 cup shredded cheese
• 1 cup tortilla chips, crushed

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 lb diced chicken breast and cook for 5 minutes, until no longer pink.
5. Mix in 1 can black beans, 1 can diced tomatoes, 4 cups chicken broth, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
7. Add 1 cup corn kernels and simmer for an additional 5 minutes.
8. Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped cilantro.
9. Ladle the soup into bowls and top with 1 diced avocado, 1/2 cup shredded cheese, and 1 cup crushed tortilla chips.

Combining the creamy avocado and melted cheese with the crunchy tortilla chips offers a delightful contrast in textures. The soup’s rich flavor profile, enhanced by the lime and cilantro, makes it a standout dish that’s perfect for any occasion.

Southwestern Style Chicken Tortilla Soup

When the craving for something hearty yet vibrant hits, this Southwestern Style Chicken Tortilla Soup is your go-to. It’s a perfect blend of smoky, spicy, and savory flavors, all coming together in a comforting bowl.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed
• 1 cup frozen corn
• 1/2 cup chopped cilantro
• 1 lime, juiced
• 1 cup tortilla chips, crushed
• 1/2 cup shredded cheese
• 1/2 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb diced chicken breast, 1 tsp ground cumin, and 1 tsp chili powder. Cook until chicken is no longer pink, about 5 minutes.
5. Pour in 4 cups chicken broth and bring to a boil.
6. Reduce heat to low and add 1 can diced tomatoes, 1 can black beans, and 1 cup frozen corn. Simmer for 20 minutes.
7. Stir in 1/2 cup chopped cilantro and juice of 1 lime just before serving.
8. Ladle soup into bowls and top with crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Zesty and satisfying, this soup boasts a delightful contrast of textures from the creamy broth to the crunchy tortilla chips. Serve it with extra lime wedges on the side for an added burst of freshness.

Healthy Low-Carb Chicken Tortilla Soup

Preparing a delicious and healthy meal doesn’t have to be complicated, and this Low-Carb Chicken Tortilla Soup is proof. Perfect for beginners, this recipe walks you through each step to ensure a flavorful result every time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb chicken breasts to the pot, then pour in 4 cups chicken broth and 1 can diced tomatoes.
5. Season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
7. Remove chicken from the pot, shred it with two forks, then return it to the soup.
8. Divide the soup among bowls and top with 1 diced avocado, 1/4 cup chopped cilantro, and a lime wedge for squeezing.

Velvety chunks of avocado and fresh cilantro brighten this hearty soup, while a squeeze of lime adds a zesty finish. Serve it with a side of crisp lettuce for an extra crunch.

One-Pot Chicken Tortilla Soup

Here’s a straightforward guide to making a comforting One-Pot Chicken Tortilla Soup, perfect for any home cook looking to master this classic dish. Follow these steps carefully to ensure a delicious outcome every time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups tortilla chips
• 1/2 cup shredded cheese
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 lb cubed chicken breast, cooking until no longer pink, about 5 minutes.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes, bringing to a boil.
6. Reduce heat to low, then add 1 can black beans, 1 cup corn, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 20 minutes.
7. While simmering, crush 2 cups tortilla chips slightly for garnish.
8. Ladle soup into bowls, topping with crushed tortilla chips, 1/2 cup shredded cheese, 1/4 cup chopped cilantro, and diced avocado.
9. Serve with lime wedges on the side for squeezing over the soup.

With its rich broth and hearty ingredients, this soup offers a satisfying texture and a burst of flavors. For a creative twist, try serving it in hollowed-out bread bowls for an extra special touch.

Fiery Habanero Chicken Tortilla Soup

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in color. This recipe is perfect for those who appreciate a bit of heat in their meals, combining the smoky depth of roasted chicken with the fiery kick of habanero peppers.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 habanero pepper, seeded and minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken broth
• 1 cup diced tomatoes
• 2 cups shredded cooked chicken
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 1/4 cup chopped cilantro
• 1 lime, juiced
• Salt to taste
• 1 cup crushed tortilla chips
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 minced habanero pepper, cooking for 1 minute until fragrant.
4. Mix in 1 tsp ground cumin and 1 tsp chili powder, toasting the spices for 30 seconds.
5. Pour in 4 cups chicken broth and 1 cup diced tomatoes, bringing the mixture to a boil.
6. Reduce heat to low and simmer for 15 minutes to meld flavors.
7. Add 2 cups shredded cooked chicken, 1 cup corn kernels, and 1 cup black beans, simmering for an additional 5 minutes.
8. Stir in 1/4 cup chopped cilantro and the juice of 1 lime, adjusting salt to taste.
9. Ladle the soup into bowls and top with 1 cup crushed tortilla chips, 1/2 cup shredded Monterey Jack cheese, and a dollop of sour cream.

As you savor each spoonful, the crunch of tortilla chips contrasts beautifully with the creamy soup, while the habanero’s heat is balanced by the cool sour cream. For an extra touch, serve with lime wedges on the side to brighten the flavors even more.

Creamy Coconut Chicken Tortilla Soup

Gathering around the table for a warm, comforting bowl of soup is one of life’s simple pleasures, and this Creamy Coconut Chicken Tortilla Soup is no exception. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 1 cup tortilla chips, crushed
• 1/2 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb diced chicken breast, cooking until no longer pink, about 5 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, sautéing until soft, about 3 minutes.
4. Mix in 1 tsp ground cumin and 1 tsp chili powder, cooking for 1 minute to toast the spices.
5. Pour in 4 cups chicken broth and 1 can coconut milk, bringing to a gentle boil.
6. Reduce heat to low, simmering for 15 minutes to meld flavors. Tip: Simmering gently prevents the coconut milk from separating.
7. Add 1 cup corn kernels and 1 cup black beans, cooking for 5 minutes until heated through.
8. Remove from heat, stirring in 1/2 cup chopped cilantro and juice of 1 lime. Tip: Adding lime juice at the end brightens the soup’s flavors.
9. Serve hot, garnished with 1 cup crushed tortilla chips for crunch.

Lusciously creamy with a hint of spice, this soup’s texture is beautifully balanced by the crunch of tortilla chips. For a festive twist, serve in hollowed-out bread bowls or alongside a crisp, green salad.

Garlic Herb Chicken Tortilla Soup

Here’s how to make a comforting bowl of Garlic Herb Chicken Tortilla Soup that’s bursting with flavors. Follow these steps carefully to ensure a delicious outcome every time.

Ingredients

– 2 tbsp olive oil
– 1 lb chicken breast, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 4 cups chicken broth
– 1 cup diced tomatoes
– 1 cup corn kernels
– 1 cup black beans, rinsed
– 1/2 cup chopped cilantro
– 1 lime, juiced
– 1 tsp salt
– 1/2 tsp black pepper
– 4 corn tortillas, cut into strips

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb diced chicken breast to the pot, cooking until no longer pink, about 5 minutes.
3. Stir in 3 cloves minced garlic, 1 tsp dried oregano, and 1 tsp dried thyme, cooking for 1 minute until fragrant.
4. Pour in 4 cups chicken broth, 1 cup diced tomatoes, 1 cup corn kernels, and 1 cup rinsed black beans, bringing the mixture to a boil.
5. Reduce heat to low, simmering for 20 minutes to meld flavors.
6. Add 1/2 cup chopped cilantro, the juice of 1 lime, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
7. While the soup simmers, preheat your oven to 375°F and bake 4 corn tortilla strips on a baking sheet for 10 minutes, or until crispy.
8. Ladle the soup into bowls, topping each with crispy tortilla strips before serving.
Now you’ve got a soup with a perfect balance of tangy, herby, and savory notes, topped with a satisfying crunch. Try garnishing with avocado slices or a dollop of sour cream for extra richness.

Cornbread-Topped Chicken Tortilla Soup

One of the most comforting dishes you can make on a chilly evening is a hearty soup topped with a golden, buttery cornbread crust. This recipe combines the spicy, savory flavors of chicken tortilla soup with the sweet, crumbly texture of cornbread for a meal that’s sure to warm you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1 large egg
• 4 tbsp melted butter

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and 2 cloves minced garlic; sauté until translucent, about 5 minutes.
3. Add 1 lb boneless, skinless chicken breasts; cook until no longer pink, about 10 minutes, turning once.
4. Remove chicken from pot; shred with two forks.
5. Return shredded chicken to the pot; add 4 cups chicken broth, 1 can black beans, 1 can diced tomatoes, 1 cup corn kernels, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp salt.
6. Bring to a boil; reduce heat and simmer for 20 minutes.
7. Preheat oven to 375°F.
8. In a bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp baking soda.
9. In another bowl, mix 1 cup buttermilk, 1 large egg, and 4 tbsp melted butter.
10. Combine wet and dry ingredients; stir until just mixed.
11. Pour soup into an oven-safe dish; spoon cornbread batter over the top.
12. Bake for 20-25 minutes, until cornbread is golden and a toothpick inserted comes out clean.

Rich in flavor and texture, this Cornbread-Topped Chicken Tortilla Soup offers a delightful contrast between the spicy, hearty soup and the sweet, fluffy cornbread topping. Serve it straight from the oven for a comforting meal that’s as visually appealing as it is delicious.

Sweet Potato Chicken Tortilla Soup

Just when you thought soup couldn’t get any heartier, this Sweet Potato Chicken Tortilla Soup comes along to prove you wrong. Perfect for those chilly evenings when you crave something warming yet nutritious, this recipe is a delightful twist on the classic tortilla soup.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 2 cups diced sweet potato
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 cup shredded cheese
• 1/2 cup tortilla strips

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds, until fragrant.
4. Add 1 lb cubed chicken breast and cook for 5 minutes, until no longer pink.
5. Mix in 2 cups diced sweet potato, 4 cups chicken broth, 1 can black beans, 1 can diced tomatoes, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, until sweet potatoes are tender.
7. Stir in 1/4 cup chopped fresh cilantro just before serving.
8. Ladle the soup into bowls and top with 1 diced avocado, 1/2 cup shredded cheese, and 1/2 cup tortilla strips.

Unbelievably rich in flavor, this soup boasts a perfect balance of sweetness from the potatoes and a slight kick from the spices. Serve it with extra tortilla strips on the side for added crunch, or a dollop of sour cream for a creamy contrast.

Pumpkin Spice Chicken Tortilla Soup

Creating a comforting bowl of Pumpkin Spice Chicken Tortilla Soup is easier than you might think, especially with this step-by-step guide designed for beginners. Combine the warmth of pumpkin spice with the heartiness of chicken tortilla soup for a unique twist on a classic.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup pumpkin puree
• 1 tsp pumpkin spice
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup corn kernels
• 1 cup black beans, rinsed
• 1/2 cup heavy cream
• 2 cups tortilla chips
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup shredded cheese
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast and cook until no longer pink, about 6 minutes.
5. Pour in 4 cups chicken broth, 1 cup pumpkin puree, 1 tsp pumpkin spice, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
7. Add 1 cup corn kernels and 1 cup black beans. Simmer for another 5 minutes.
8. Stir in 1/2 cup heavy cream and heat through for 2 minutes.
9. Serve the soup hot, topped with 2 cups tortilla chips, 1/4 cup chopped cilantro, 1 diced avocado, 1/2 cup shredded cheese, and lime wedges on the side.

With its creamy texture and a perfect balance of spice and sweetness, this soup is a fall favorite. Try serving it with a side of warm cornbread for an extra cozy meal.

Mexican Street Corn Chicken Tortilla Soup

Whisking together the vibrant flavors of Mexican street corn and the comforting warmth of chicken tortilla soup, this recipe is a delightful twist on two classics. Perfect for beginners, it guides you through each step to ensure a flavorful outcome.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 4 cups chicken broth
• 1 cup corn kernels
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1 lime, juiced
• 1 avocado, diced
• 1/2 cup crumbled cotija cheese
• 1/2 cup crushed tortilla chips

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb diced chicken breast, cooking until no longer pink, about 5 minutes.
5. Pour in 4 cups chicken broth and bring to a simmer.
6. Mix in 1 cup corn kernels, 1/2 cup heavy cream, 1/4 cup chopped cilantro, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp smoked paprika.
7. Simmer for 15 minutes, stirring occasionally.
8. Remove from heat and stir in the juice of 1 lime.
9. Ladle into bowls and top with 1 diced avocado, 1/2 cup crumbled cotija cheese, and 1/2 cup crushed tortilla chips.

The soup boasts a creamy texture with a smoky, tangy flavor profile. Serve it with extra lime wedges on the side for an added zing.

BBQ Chicken Tortilla Soup with Crispy Tortilla Strips

Mastering the art of BBQ Chicken Tortilla Soup with Crispy Tortilla Strips begins with understanding the balance of smoky, spicy, and savory flavors. This recipe guides you through each step to achieve a comforting bowl of soup that’s perfect for any season.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 1 cup BBQ sauce
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed
• 1 can (15 oz) corn, drained
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 4 corn tortillas, cut into strips
• 1 tbsp vegetable oil
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1/2 cup shredded cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 5 minutes.
5. Pour in 1 cup BBQ sauce, 4 cups chicken broth, 1 can black beans, 1 can corn, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
7. While soup simmers, preheat oven to 375°F. Toss 4 corn tortilla strips with 1 tbsp vegetable oil and bake for 10 minutes until crispy.
8. Ladle soup into bowls and top with crispy tortilla strips, 1/4 cup chopped cilantro, 1 diced avocado, and 1/2 cup shredded cheese.

Savory and satisfying, this soup boasts a rich BBQ flavor complemented by the crunch of homemade tortilla strips. Serve it with a side of lime wedges for an extra zesty kick.

Conclusion

With 20 creamy, spicy twists on Outback’s Chicken Tortilla Soup, there’s a perfect bowl for every taste! Whether you crave bold heat or rich comfort, these recipes make it easy to bring restaurant magic home. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the warmth—pin it on Pinterest for fellow soup lovers to enjoy!