Yard House Chicken Tortilla Soup Recipe

Craving that bold, smoky flavor from your favorite Yard House meal? This Yard House chicken tortilla soup recipe brings the restaurant experience straight to your kitchen.

Packed with tender shredded chicken, fire-roasted tomatoes, black beans, and a medley of warming spices, this chicken tortilla soup Yard House style is the ultimate comfort food. You can also switch it up with the barefoot contessa black bean soup recipe for a rich, hearty vegetarian option or enjoy the savory depth of the turkey drumstick soup recipe for a protein-packed twist.

Whether you’re meal prepping for the week or hosting a cozy dinner, this Yard House tortilla soup delivers authentic Southwestern flavors with every spoonful. The secret? Blended white beans for that signature creamy texture and homemade crispy tortilla strips that add the perfect crunch. Let’s recreate this beloved classic!

What Does It Taste Like?

This yard house chicken tortilla soup is a flavor explosion in every bite. The soup base is savory and slightly smoky from chipotle powder, with bright notes from fire-roasted tomatoes and a gentle kick from jalapeños.

The cumin and chili powder add warm, earthy depth, while the creamy blended white beans create a velvety texture without heavy cream. Sweet corn balances the heat, and tender shredded chicken makes it hearty and satisfying.

Each spoonful delivers layers of complexity smoky, spicy, tangy, and rich all crowned with crispy tortilla strips that add textural contrast and a subtle corn sweetness.

Ingredients You’ll Need

For the Soup Base:

• 1 tbsp neutral oil (avocado or vegetable oil)
• 1 small onion, diced
• 2 jalapeños, seeded and diced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground 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 with liquid (for blending)
• 2 boneless, skinless chicken breasts

For the Tortilla Strips:

• 3 corn or flour tortillas, sliced into thin strips
• 1 tbsp oil
• Pinch of salt
• Optional: pinch of chili powder

Optional Toppings:

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Diced avocado
• Fresh cilantro
• Lime wedges
• Sour cream or Mexican crema

Kitchen Utensils You’ll Need

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Food processor or immersion blender
• Baking sheet
• Measuring cups and spoons
• Wooden spoon or spatula
• Two forks (for shredding chicken)
• Ladle
• Can opener

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Difficulty Level: Easy

Step-by-Step Recipe Instructions

Step 1: Sauté the Aromatics
Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the diced onion, jalapeños, and minced garlic. Sauté for 5–6 minutes, stirring occasionally, until the onions become soft and translucent. Season with a pinch of salt to help release moisture and build flavor.

Step 2: Bloom the Spices
Add the chili powder, cumin, and chipotle powder to the pot. Stir continuously for about 30 seconds. This technique, called “blooming,” toasts the spices in the oil and releases their essential oils, intensifying the flavor of your yard house tortilla soup recipe.

Step 3: Build the Soup Base
Add the black beans, corn, fire-roasted crushed tomatoes, and chicken stock to the pot. Stir well to combine all ingredients evenly. The fire-roasted tomatoes are key to achieving that authentic chicken tortilla soup yard house smoky depth.

Step 4: Create the Creamy Thickener
In a food processor or using an immersion blender, blend the entire can of white beans (including the liquid) until completely smooth. Pour this creamy mixture into the soup. This is the secret to that luscious, creamy texture without using heavy cream a signature element of the yard house chicken tortilla soup.

Step 5: Cook the Chicken
Gently nestle the chicken breasts directly into the simmering soup. Bring the soup to a gentle simmer, cover the pot, and cook for 15–20 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). Cooking the chicken directly in the soup infuses it with all those beautiful flavors.

Step 6: Make Crispy Tortilla Strips
While the chicken cooks, preheat your oven to 375°F (190°C). Slice the tortillas into thin strips. Toss them with 1 tablespoon of oil, a pinch of salt, and optional chili powder for extra kick. Spread the strips in a single layer on a baking sheet and bake for 10–12 minutes until golden and crispy. Watch closely in the last few minutes to prevent burning.

Step 7: Shred and Return the Chicken
Carefully remove the cooked chicken breasts from the soup using tongs or a slotted spoon. Place them on a cutting board and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir to incorporate.

Step 8: Serve and Garnish
Ladle the hot chicken tortilla soup yard house recipe into bowls. Top generously with crispy tortilla strips, shredded cheese, diced avocado, fresh cilantro, and a squeeze of fresh lime juice. The toppings add freshness, richness, and that signature restaurant presentation.

Customization and Pairing Ideas for Serving

1. Protein Variations
While chicken is traditional, you can easily swap in rotisserie chicken for a quicker version, or use shredded turkey for a post-Thanksgiving twist. For a vegetarian yard house tortilla soup, omit the chicken entirely and add extra beans, diced zucchini, or poblano peppers. The blended white beans provide enough heartiness to keep it satisfying.

2. Heat Level Adjustments
Control the spice by adjusting the jalapeños and chipotle powder. For a milder version, use only one jalapeño and reduce chipotle to ¼ teaspoon. For heat lovers, leave some jalapeño seeds in, add a diced serrano pepper, or finish with hot sauce and cayenne pepper. The beauty of homemade soup is customizing it to your perfect heat level.

3. Topping Bar for Gatherings
Turn your yard house chicken tortilla soup into an interactive meal by setting up a topping bar. Offer shredded cheese varieties (cheddar, pepper jack, cotija), diced avocado, sour cream, fresh cilantro, sliced radishes, pickled jalapeños, lime wedges, and multiple hot sauce options. Guests can customize their bowls to their taste preferences.

4. Make It Creamy
For an even richer version, swirl in ¼ cup of heavy cream or Mexican crema just before serving. This creates a soup similar to white chicken chili but with tortilla soup’s characteristic flavors. Top with crumbled queso fresco for an extra creamy, indulgent experience.

5. Bread Pairings
Serve your soup alongside warm cornbread, jalapeño cheddar biscuits, or crusty artisan bread for dipping. Quesadillas also make an excellent companion try cheese quesadillas or chicken and bean quesadillas that complement the soup’s Southwestern flavors perfectly.

6. Grain Bowl Transformation
Transform leftovers into a hearty grain bowl. Serve the chicken tortilla soup yard house over cilantro-lime rice, quinoa, or cauliflower rice. Add extra toppings like black bean salsa, corn, and guacamole for a complete, filling meal that’s perfect for lunch prep.

7. Seasonal Variations
In summer, add fresh corn cut from the cob and diced fresh tomatoes for brightness. In fall and winter, incorporate roasted butternut squash cubes or sweet potato for earthy sweetness. These seasonal additions keep the recipe interesting year-round while maintaining the core yard house tortilla soup recipe flavors.

Expert Tips for Perfect Results

1. Don’t Skip Blooming the Spices
Those 30 seconds of toasting spices in oil make an enormous difference. Blooming releases aromatic compounds that create deeper, more complex flavors throughout your yard house chicken tortilla soup. If you skip this step, the spices will taste flat and one-dimensional rather than rich and vibrant.

2. Use Fire-Roasted Tomatoes
Regular canned tomatoes won’t deliver the same smoky depth that defines authentic chicken tortilla soup yard house flavor. Fire-roasted varieties add a charred, slightly sweet complexity that’s essential to the recipe. Brands like Muir Glen or San Marzano fire-roasted work beautifully.

3. Blend White Beans with Liquid
Including the bean liquid (aquafaba) when blending creates a silkier, creamier thickener. This liquid contains starches and proteins that help emulsify the soup naturally. If you drain the beans first, you’ll miss out on that luxurious texture. This technique is a game-changer for dairy-free creamy soups.

4. Prevent Mushy Tortilla Strips
Add tortilla strips right before serving, never in advance. If they sit in the soup, they’ll become soggy and lose their satisfying crunch. For meal prep, store tortilla strips separately in an airtight container at room temperature and add them fresh to each reheated bowl.

5. Shred Chicken While Hot
Chicken shreds most easily when it’s still warm. If you let it cool completely, the fibers tighten and shredding becomes more difficult. Use two forks in opposite directions for perfectly pulled chicken that absorbs all the delicious yard house tortilla soup broth flavors.

6. Layer Your Garnishes Strategically
Add toppings in the right order for the best experience: cheese first (so it melts slightly), then avocado, cilantro, and tortilla strips on top. Finish with lime juice squeezed over everything. This layering ensures each spoonful has balanced flavors and textures in every bite.

7. Adjust Consistency to Preference
The blended white beans create a medium-thick soup. If you prefer it brothier, reduce the white beans to half a can or add an extra cup of chicken stock. For an even thicker, stew-like consistency, blend additional black beans or add a slurry of masa harina (corn flour) mixed with water. Taste and adjust seasoning after changing consistency, as dilution affects flavor intensity.

Storage and Reheating Guidance

Store leftover yard house chicken tortilla soup in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or warm on the stovetop over medium heat, stirring occasionally. The soup freezes beautifully for up to 3 months thaw overnight in the fridge before reheating. Always store tortilla strips separately to maintain crispness.

Common Queries and FAQs

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Boneless, skinless chicken thighs add even more flavor and stay incredibly moist. They may need an extra 5 minutes of cooking time. Thighs make the yard house chicken tortilla soup even richer and more succulent.

Q: What can I substitute for chipotle powder?

A: If you don’t have chipotle powder, use smoked paprika for smokiness or add a finely chopped chipotle pepper in adobo sauce. Start with half a pepper and adjust to taste. Regular paprika works but won’t provide the same smoky depth.

Q: Is this soup gluten-free?

A: Yes, when made with corn tortillas and gluten-free chicken stock. Always check your spice labels, as some chili powders contain additives. This chicken tortilla soup yard house recipe is naturally gluten-free friendly with corn tortillas.

Q: Can I make this in a slow cooker?

A: Yes! Sauté the aromatics and bloom the spices first, then transfer everything (including raw chicken) to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred chicken, make tortilla strips in the oven, and serve as directed.

Q: Why is my soup too thin?

A: The blended white beans are crucial for thickening. Make sure you blend them completely smooth with their liquid. If still too thin, simmer uncovered for 10 minutes to reduce, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

Q: Can I make the tortilla strips in an air fryer?

A: Definitely! Toss strips with oil and seasonings, then air fry at 350°F for 5-7 minutes, shaking the basket halfway through. They’ll be perfectly crispy with less oil and faster cooking time than the oven method.

Q: How do I make this soup spicier?

A: Add diced serrano peppers, increase chipotle powder to 1 teaspoon, include jalapeño seeds, or finish with your favorite hot sauce. You can also add cayenne pepper or crushed red pepper flakes while blooming the spices for deeper heat throughout the soup.

This Yard House chicken tortilla soup recipe proves you don’t need a restaurant kitchen to create bold, complex flavors that satisfy your Southwestern food cravings.

With simple pantry ingredients, straightforward techniques, and endless customization options, this soup becomes a weeknight staple that tastes like it took hours to prepare.

The combination of tender chicken, creamy beans, smoky spices, and crispy toppings delivers restaurant-quality results every single time.

Give this recipe a try, and you’ll have a new family favorite that rivals any yard house tortilla soup you’ve ever had!

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