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Yard House Chicken Tortilla Soup Recipe
Emma

Yard House Chicken Tortilla Soup Recipe

5 from 1 vote
Looking for the perfect cold-weather comfort food? This Yard House Chicken Tortilla Soup Recipe is exactly what you need. Packed with tender shredded chicken, creamy beans, fire-roasted tomatoes, and just the right amount of spice, this homemade version captures everything you love about the restaurant favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Starter
Cuisine: American
Calories: 224
Ingredients Method Video Notes

Ingredients
  

  • 1 tbsp neutral oil e.g. avocado oil
  • 1 small onion diced
  • 2 jalapeños seeded and diced
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp chipotle powder
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup sweet corn frozen and thawed or canned and drained
  • 1 can 15 oz fire-roasted crushed tomatoes
  • 4 cups chicken stock
  • 1 can 15 oz white beans, blended
  • 2 boneless skinless chicken breasts
  • 3 corn or flour tortillas sliced into strips
  • 1 tbsp oil
  • Pinch of salt

Method
 

  1. Heat oil in a large pot over medium heat. Add diced onion, jalapeño, and garlic. Sauté for 5–6 minutes until onions are soft and translucent. Season with a pinch of salt.
  2. Add chili powder, cumin, and chipotle powder. Stir for 30 seconds to let the spices bloom in the oil, enhancing their flavor.
  3. Add black beans, corn, crushed fire-roasted tomatoes, and chicken stock. Stir well to combine.
  4. In a food processor or with an immersion blender, blend the white beans (including the liquid from the can) until smooth. Add to the soup for natural thickening.
  5. Add the chicken breasts directly into the soup. Bring the soup to a simmer, cover, and cook for 15–20 minutes or until the chicken is cooked through (internal temp: 165°F/74°C).
  6. While the chicken cooks, toss sliced tortillas with oil, salt, and optional chili powder. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes or until crispy.
  7. Remove cooked chicken, shred with forks, then return it to the pot. Stir and warm through.
  8. Ladle soup into bowls and top with crispy tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.

Video

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. Keep tortilla strips separate so they stay crisp.