Outback Walkabout Soup Easy Copycat Recipe

 

Ingredients

• 6 tablespoon butter divided use
• 2 cups thinly sliced sweet yellow onions
• 14.5 ounces chicken broth
• 2 cubes chicken bouillon
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt divided use
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup Velveeta cheese
• Shredded cheddar cheese to garnish

Instructions

• Place 3 tablespoons of butter and the onions in a 2-quart saucepan and cook over medium-low heat, stirring frequently, until the onions are soft and translucent but have not browned. Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until heated through.
  
  
  2. Melt 3 tablespoons of butter in a 1-quart saucepan over medium heat. Add the flour and cook until it thickens and comes away from the sides of the saucepan. Add the milk a little at a time, stirring constantly. Then add 1/4 teaspoon of salt. Keep stirring to prevent any lumps from forming as the mixture thickens to the consistency of thick pudding. Remove from the heat and set aside until ready to use.
  
  
  3. Transfer the contents of the smaller saucepan to the larger saucepan along with the Velveeta cheese. Simmer on medium-low heat, stirring constantly, until the cheese melts and all the ingredients are blended. Turn the temperature to warm and cook for an additional 30 to 45 minutes.
  4. Serve with a garnish of shredded cheddar cheese and a few slices of warm, dark Russian bread.

Burrito bowl - chicken

 For the Burrito Bowls:

• 2 boneless, skinless chicken breastsabout 1 pound
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 lime zest and juice
• 1 small red onion diced
• 1 cup quinoa
• ½ cup chopped fresh cilantro plus additional for serving
• 1 (14-ounce) can black beans rinsed and drained
• 1 (14-ounce) can corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
• 2 cups halved cherry tomatoesabout 1 pint
• 1 jalapeño seeded and diced

For the Dressing:

• ¼ cup extra-virgin olive oil
• ¼ cup freshly squeezed lime juiceplus additional for serving
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper use less or omit if sensitive to spice
• ¼ teaspoon ground black pepper

For Serving (optional):

• Diced avocado or Best Guacamole Recipe
• Shredded cheese
• Non-fat plain Greek yogurt or sour cream
• Salsa

• Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
• Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
  

  • Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
  • Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
  • To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. 
  • Drizzle over the warm quinoa, then add cilantro, and toss to combine
    

    • Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
    • Cut into bite-sized pieces and add to the bowl with the quinoa.
    • Drain the red onion, then add to the bowl with the quinoa.

Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings