Yard House Chicken Tortilla Soup Recipe

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.

But here’s the twist: We’re making it simple, healthy, and thick-without using any flour. We’ll thicken it naturally by blending white beans, which melt right into the broth. And yes, we’re making crispy homemade tortilla strips too-so much better than store-bought!

This soup is the ultimate winter meal. Cozy, smoky, satisfying, and completely customizable with toppings like avocado, cheese, lime, and cilantro. Let’s make the soup that warms you from the inside out.

What Makes This Yard House Chicken Tortilla Soup So Delicious?

This soup is deeply flavorful and comforting. The fire-roasted tomatoes and chipotle powder bring a subtle smokiness, while jalapeños and chili powder add a gentle heat that builds warmth with every bite.

You’ll taste the richness of sautéed onions, garlic, and spices right from the first spoonful. The blended white beans give it a creamy texture without adding dairy or flour, making it hearty yet clean.

And when you top it off with crunchy tortilla strips, fresh lime, cilantro, and cheese, it turns into a customizable bowl of happiness. Each bite delivers layers of texture and bold flavor-perfect for any soup lover.

Ingredients Required for Yard House Chicken Tortilla Soup Recipe

Here’s the list of Ingredients you’ll need to make this Yard House Chicken Tortilla Soup

• 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
• Optional: pinch of chili powder

Optional Toppings:

• Fresh cilantro
• Lime wedges
• Shredded cheese
• Avocado slices
• Sour cream

Kitchen Tools You’ll Need

• Large soup pot
• Knife and cutting board
• Immersion blender or food processor
• Baking sheet
• Mixing bowl
• Tongs or spatula

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 bowls

Copycat Yard House Chicken Tortilla Soup Recipe

Simply follow the steps given below to make your Yard House Chicken Tortilla Soup at home

1. Sauté the Base:
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. Bloom the Spices:
Add chili powder, cumin, and chipotle powder. Stir for 30 seconds to let the spices bloom in the oil, enhancing their flavor.

3. Build the Soup:
Add black beans, corn, crushed fire-roasted tomatoes, and chicken stock. Stir well to combine.

4. Blend the White Beans:
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. Cook the Chicken:
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. Make Tortilla Strips:
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. Shred and Finish:
Remove cooked chicken, shred with forks, then return it to the pot. Stir and warm through.

8. Serve:
Ladle soup into bowls and top with crispy tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.

Some Tasty Ways To Customize and Serve This Yard House Chicken Tortilla Soup

1. With Yard House Brussels Sprouts for a Flavor Kick
We love pairing this soup with crispy Brussels sprouts. That slight caramelization and hint of soy glaze from the Yard House Brussels Sprouts adds a bold contrast to the soup’s smoky, cozy flavors. It’s a match that turns your dinner into a gourmet comfort feast.

2. Topped With All the Fixings (Make It a Bar!)
Sometimes we set up a little topping bar when serving this. Think: shredded cheese, avocado, lime wedges, tortilla strips, sour cream, even jalapeño slices. Everyone customizes their bowl, and honestly-it’s fun and makes dinner feel like a mini party.

3. Served with Yard House Poke Nachos for a Surf & Turf Twist
You might not think soup and poke go together-but trust us. The cool, fresh bite of the Yard House Poke Nachos contrasts beautifully with the warmth of the tortilla soup. It’s an unexpected combo, but one that totally works.

4. With a Side of Warm Cheese Quesadillas
We’ve done this plenty of times-just grill up some cheesy quesadillas and slice them into wedges. Dip them right into the soup or just enjoy them on the side. It’s the perfect move when you’re extra hungry (or feeding teens).

5. Paired With a Light Yard House Edamame Appetizer
On nights when we want to keep things light, we’ll warm up some Yard House Edamame as a starter. It’s salty, satisfying, and makes the meal feel complete without going overboard. Great for a wholesome lunch too!

6. Topped With Crushed Blue Corn Tortilla Chips
Here’s a little trick we picked up-crushed blue corn chips on top add a pop of color and crunch that’s just… next level. It’s simple, but it makes the bowl feel special.

7. Next to a Yard House Steak Bowl for a Feast
Soup and a protein bowl? Yes, please. The hearty richness of the Yard House Steak Bowl balances perfectly with the smokiness of the tortilla soup. When we’re hosting or really want to impress, this is the combo we go with.

8. With Fresh, Buttered Cornbread
We’ve tried pairing it with crusty bread, but a slice of warm cornbread-slightly sweet and buttery-is unbeatable. Let it soak in the broth a bit? Game over.

9. Poured Over Rice or Quinoa for a One-Bowl Meal
If we have leftovers, we often stretch it out by pouring the soup over a scoop of white rice or cooked quinoa. It bulks it up and turns it into a heartier meal without losing the soup’s magic.

10. With a Cold Mexican Lager or Lime Sparkling Water
And of course-don’t forget the drink! We’ve served this with a cold Mexican-style lager, and that crisp refreshment alongside the warm, spicy broth is chef’s kiss. For a non-alcoholic vibe, a lime or chili-flavored sparkling water hits the same notes.

Some Tips on This Yard House Chicken Tortilla Soup Recipe

1. Cut your onion small.
Little onion pieces cook faster and mix better into the soup. No big bites of onion!

2. Take out the seeds from the jalapeños.
The seeds are super spicy! Removing them helps keep the soup just a little warm, not too hot.

3. Cook the spices in oil.
Before adding the soup stuff, mix the chili, cumin, and chipotle powder into the hot oil. It makes everything taste better!

4. Blend white beans to make soup thick.
Blending the beans is a fun trick! It makes the soup nice and creamy-no flour needed.

5. Use fire-roasted tomatoes for more flavor.
They taste smoky and yummy! Way better than plain ones.

6. Don’t forget to season as you go.
A little salt while cooking helps build good flavor step by step.

7. Check if the chicken is fully cooked.
Use a food thermometer or cut it open. If it’s white inside, it’s ready!

8. Bake the tortilla strips until crispy.
Toss them in oil, sprinkle a little salt, and bake them flat. Crunchy is the goal!

9. Add toppings at the end.
Cheese, lime, avocado, and cilantro make every bowl extra special and fun to eat.

10. Let the soup sit a little before serving.
Just a few minutes of rest helps the flavors come together. Then it’s super tasty!

Storage Guide and Reheating Instructions for Yard House Chicken Tortilla Soup

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.

Common Queries on This Yard House Chicken Tortilla Soup Recipe

Here, we’ve got you covered with some common questions about the Yard House Chicken Tortilla Soup that people often ask.

1. What is the secret ingredient in chicken tortilla soup?

From our kitchen to yours-blended white beans are our secret weapon! Instead of using flour or cream, blending canned white beans adds natural thickness and a silky texture to the soup. Plus, it keeps the soup hearty and healthy without overpowering the flavor.

2. What are the ingredients in chicken tortilla soup?

At its core, it’s all about simple, wholesome ingredients: sautéed onions, jalapeños, garlic, fire-roasted tomatoes, black beans, corn, chicken stock, spices like cumin and chipotle powder, and of course-tender shredded chicken. We also blend white beans to thicken the soup and top it with crispy homemade tortilla strips.

3. How many carbs are in Yard House chicken tortilla soup?

While we don’t have the exact Yard House numbers, our homemade version comes in around 20–25 grams of carbs per serving, depending on toppings and how many tortilla strips you add. Using fewer beans or tortillas can reduce the carbs if needed.

4. What makes chicken tortilla soup creamy?

Here’s the magic: no dairy needed. Instead of cream or cheese, we blend a can of white beans into the broth. It melts right in and gives the soup a smooth, creamy texture-without changing the flavor or adding unnecessary fat.

5. Can I use rotisserie chicken instead of cooking raw chicken in the soup?

Yes, absolutely! We’ve done this many times when short on time. Just shred the rotisserie chicken and stir it in at the end. You’ll still get all that hearty goodness, and it cuts down cooking time by at least 15 minutes.

6. Is this soup spicy?

It has a gentle, warming heat-nothing too intense. The jalapeños and chipotle powder bring depth without overwhelming the soup. If you’re heat-sensitive, you can reduce or remove the seeds from the jalapeños or cut back on the chipotle.

7. Can I make this soup in a crock pot or slow cooker?

Yes, and we’ve done it! We recommend sautéing the onion, garlic, and jalapeños first, then adding everything to the slow cooker. Let it cook on low for 6–8 hours or high for 3–4 hours, then shred the chicken and serve.

8. What toppings go best with chicken tortilla soup?

This is where you make it your own! We love adding crispy tortilla strips, shredded cheese, avocado slices, fresh cilantro, and a big squeeze of lime. Sour cream or hot sauce are great too, depending on your vibe.

9. How long does chicken tortilla soup last in the fridge?

It lasts up to 4 days in an airtight container. We’ve even frozen portions for up to 2 months. Just be sure to store the tortilla strips separately so they don’t get soggy.

10. Can I freeze this soup?

Yes, it freezes beautifully. Just let it cool completely and store in freezer-safe containers. When reheating, add fresh toppings and tortilla strips to bring it back to life-it’s just as good the second time around.

If you’re craving something warm, hearty, and healthy, this Yard House Chicken Tortilla Soup recipe is a must-try. It’s quick, full of flavor, and easy to customize for the whole family. Don’t forget the crispy tortilla strips-they make every bite better!

Try this recipe tonight and share it with someone who needs a bowl of comfort. Happy cooking!

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