This homemade Outback Steakhouse Chicken Tortilla Soup is a brothy, slightly spicy chicken soup that’s loaded with flavor and easy to throw together. It’s warm, filling, and honestly? Pretty budget-friendly. Good for slow nights when takeout’s just not it.

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Quick Summary

Prep time: 15 mins
Cook time: 40 mins
Flavor: Bold, brothy, a little smoky
Great for: Cozy dinners, leftovers, meal prep

Why I Like This Recipe

Didn’t plan this one. Just had some leftover rotisserie chicken and needed something hot. Soup felt right. You dump stuff in, it simmers, it smells good. I’ve made it enough now I don’t measure anything (but I will for you). And yeah—it always hits.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 jalapeño, seeded and chopped
2 cups shredded cooked chicken (rotisserie or leftovers)
1 can diced tomatoes (don’t drain)
1 can enchilada sauce
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper
1 cup frozen corn
½ cup chopped cilantro
1 cup shredded cheddar cheese
Handful of tortilla strips (or crushed chips if that’s what you’ve got)

How To Make Chicken Tortilla Soup

Start with the veg: Heat olive oil in a big pot. Toss in onion, garlic, bell pepper, jalapeño. Cook till soft — like, 5-6 mins.
Add the meat + cans: Stir in chicken, diced tomatoes (with juice), and enchilada sauce. Mix it up like you know what you’re doing.
Pour and season: Add chicken broth, cumin, chili powder, salt, pepper. Stir again. Bring to a boil, then turn it down and simmer 20 mins.
Toss in the final bits: Add corn and cilantro. Simmer 10 more mins. It starts to feel like actual soup here.
(Optional) Blend a bit: If you like it thicker, scoop out a cup, blend, pour it back in. Totally fine to skip this step.
Top and serve: Ladle into bowls. Top with shredded cheddar and tortilla strips. That’s the move.

Chicken Tortilla Soup– Easy Outback Steakhouse Copycat

Tips for Success

Use cooked chicken — saves a ton of time.
Enchilada sauce is non-negotiable. That’s where the depth comes from.
Don’t skip toppings. The cheese and crunch make it feel like a full meal.
Add hot sauce if you want heat. The jalapeño’s pretty chill.

Storage and Reheating

Fridge: Store in a sealed container up to 4 days. It gets better the next day.
Freezer: Cool it completely, freeze in batches. Good for 2 months. Defrost overnight in the fridge.
Reheat: Stovetop on low with a splash of broth. Or microwave — but stir halfway through.

Frequently Asked Questions

Can I make it vegetarian?
Yep, swap the chicken for black beans or extra veggies, and use veggie broth.
What kind of enchilada sauce?
Honestly? Canned red works fine. Homemade if you’re feeling extra.
Too spicy for kids?
Leave out the jalapeño and use mild enchilada sauce. You’ll be fine.
Can I add rice or beans?
Totally. Just toss ‘em in at the end so they don’t go mushy.
Do I need tortilla strips?
No, but they do make it better. Even crushed tortilla chips work in a pinch.

Common Mistakes and How to Dodge Them

Adding cheese too early: It’ll melt into the soup and disappear. Add it on top — trust.
Overcooking the veggies: You want soft, not soggy. Watch that onion and pepper at the start.
Using bland chicken: Rotisserie is great, but if you’re using plain boiled chicken, season it a bit first.
Forgetting to taste: Check the salt before serving. Every broth’s a little different.
Skipping the toppings: I know I said it already, but don’t skip the toppings. They really pull it together.

Nutrition Facts (Per Serving)

Calories: 350 kcal
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 980mg
Potassium: 620mg
Total Carbohydrate: 24g
Dietary Fiber: 4g
Sugars: 4g
Protein: 22g

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