Outback Chicken Tortilla Soup Recipe
Outback Chicken Tortilla Soup is like a special treat for your taste buds. You'll find tender chicken pieces, colourful veggies, and crispy tortilla strips.
Ingredients
- 2 tablespoons Olive Oil
- 1 Medium Size White Onion (Diced)
- 1 Medium Size Red Bell Pepper (Diced)
- 5 Cloves Garlic (Minced)
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 4 cups Chicken Broth
- 3 Chicken Breasts (boneless and Skinless )
- 15 Ounces Tomato Sauce Can
- 15 Ounces Fire-roasted Diced Tomatoes Can
- 15 Ounces Black Beans Can
- 7 Ounces Dice Green Chills Can
- 1 ½ cups Frozen Corn (Or Use Canned)
- 1/2 Teaspoon Salt
- 1/2 Cup Freshly Chopped Cilantro
- 1/4 Cup Lime Juice
Instructions
- Gather and chop ingredients. Use a blender for quick preparation.
- Place a large pot (for 4 servings) on the burner.
- Use 2 tbsp olive oil, diced onion, and red bell pepper. Sauté.
- Heat for 5 mins, and spread smoothly with a spoon.
- Include minced garlic, chilli powder, paprika, and cumin. Sauté 60 seconds.
- Pour 4 cups of chicken broth and 3 chicken breasts. Boil for 15-20 mins.
- Remove, and shred on a board with forks.
- Place shredded chicken back in the pot.
- Combine diced tomatoes, tomato sauce, black beans, green chillies, and corn.
- Heat on high, stirring for 5 minutes.
- Before serving, mix in 1/2 cup chopped cilantro.
- Squeeze in 1/4 cup lime juice, season to taste.
- Give the soup a final stir.
For The Tortillas:
- Use a pan, 1 tbsp vegetable oil. Heat on medium-high.
- Fry round tortillas for 30 secs on each side. Cut when hot.
- Place cut tortillas back into the pot.
Notes
- Use chicken broth for a yummy taste.
- Change the spice level – make it a little or a lot.
- Let it simmer slowly to make it really special.