The Yard House Chicken Tortilla Soup Recipe
A cozy chicken tortilla soup packed with bold spices, tender chicken, beans, and corn.
Ingredients
- Neutral oil such as avocado oil, 1 tbsp
- Onion diced, 1 small
- Jalapeños seeded and diced, 2
- Garlic minced, 3 cloves
- Chili powder 1 tsp
- Ground cumin 1 tsp
- Chipotle powder ½ tsp
- Black beans rinsed and drained, 1 can (15 oz)
- Sweet corn frozen and thawed or canned and drained, 1 cup
- Fire-roasted crushed tomatoes 1 can (15 oz)
- Chicken stock 4 cups
- White beans blended, 1 can (15 oz)
- Boneless skinless chicken breasts, 2
- Corn or flour tortillas sliced into strips, 3
- Oil for frying tortillas 1 tbsp
- Salt a pinch
- Chili powder optional, a pinch
- Optional Toppings
- Fresh cilantro
- Lime wedges
- Shredded cheese
- Avocado slices
- Sour cream
Instructions
- Sauté the BaseHeat 1 tablespoon of oil in a large pot over medium heat.Add the diced onion, jalapeños, and minced garlic. Cook for 5–6 minutes,stirring occasionally, until the onions are soft and translucent. Seasonlightly with a pinch of salt.
- Bloom the SpicesAdd chili powder, cumin, and chipotle powder tothe pot. Stir constantly for about 30 seconds to let the spices bloom in theoil, releasing their full flavor
- Build the SoupAdd black beans, corn, fire-roasted crushedtomatoes, and chicken stock. Stir thoroughly to combine all ingredients
- Blend the White BeansIn a food processor or using an immersionblender, puree the white beans (including the liquid) until smooth. Add them tothe soup to naturally thicken the broth, creating a creamy texture withoutcream
- Cook the ChickenPlace the chicken breasts directly into the soup. Bring themixture to a simmer, cover, and cook for 15–20 minutes, or until the chicken isfully cooked (internal temperature: 165°F / 74°C)
- Make the Tortilla StripsWhile the chicken cooks, toss the slicedtortillas with 1 tablespoon of oil, a pinch of salt, and optional chili powder.Spread them evenly on a baking sheet and bake at 375°F (190°C) for 10–12minutes, or until crispy and golden
- Shred and FinishRemove the cooked chicken from the pot, shred itwith two forks, and return it to the soup. Stir gently to combine and heat through
- ServeLadle the soup into bowls and top with crispytortilla strips, shredded cheese, avocado slices, fresh cilantro, and a squeezeof lime. This combination ensures each bite has the perfect balance of creamy,smoky, and fresh flavors
Notes
For extra depth of flavor, use fire-roasted tomatoes and low-sodium chicken stock so you can control the salt.
• Adjust heat by adding more or less jalapeño or chipotle powder to taste.
• Blended white beans help thicken the soup naturally without cream.
• Chicken breasts can be swapped with rotisserie chicken—just stir it in during the last 10 minutes.
• Fry tortilla strips until golden and crispy for the best texture.
• Leftovers taste even better the next day as the flavors continue to develop.
• Adjust heat by adding more or less jalapeño or chipotle powder to taste.
• Blended white beans help thicken the soup naturally without cream.
• Chicken breasts can be swapped with rotisserie chicken—just stir it in during the last 10 minutes.
• Fry tortilla strips until golden and crispy for the best texture.
• Leftovers taste even better the next day as the flavors continue to develop.