Yard House Chicken Tortilla Soup Recipe

A well-presented, creamy soup doesn’t just taste amazing—it enhances the entire dining experience. The Yard House Chicken Tortilla Soup Recipe is a perfect example of this.

A bowl of chicken tortilla soup is pure comfort. Smoky, slightly spicy, and packed with bold flavors, it combines tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn in a rich, well-seasoned broth. The deep, complex flavors come from a blend of chili powder, cumin, smoked paprika, and a hint of jalapeño. Each bite offers the perfect balance of textures—smooth, hearty, and crunchy.

If you love this soup or want to make at home, just follow the simple steps below. Let’s learn how to make this delicious soup, step by step!

What Ingredients Are in Chicken Tortilla Soup?

Protein

• Rotisserie Chicken (1 whole): Remove skin, bones, and cartilage, then cut into bite-sized pieces.

Vegetables

• Red Onion (1 large): Dice into small, even pieces (about 1/4 inch).
• Garlic (4 cloves): Finely chopped (or 1 1/2 tablespoons minced garlic).
• Jalapeño Pepper (1, optional): Remove seeds and stem, then dice finely.
• Corn Kernels (1 cup): Fresh or frozen, adds sweetness.
• Black Beans (1 can, 15 oz): Drained and rinsed for thickness and protein.

Seasonings

• Ancho Chili Powder (1/2 teaspoon): Mild heat and smoky flavor.
• Smoked Paprika (1 teaspoon): Adds a deep smoky taste.
• Oregano (1 tablespoon): Mexican oregano is best, but regular works too.
• Ground Cumin (1 tablespoon): Essential earthy spice.
• Salt (1 teaspoon): Start with this, then adjust to taste.
• Better Than Bouillon Chicken Base (1 teaspoon): Boosts chicken flavor.
• All-Purpose Seasoning (1 tablespoon): A mix of salt, pepper, garlic, and onion powder.
• Garlic Pepper Seasoning (1 teaspoon): Enhances overall flavor.

Liquids and Creamy Elements

• Low-Sodium Chicken Broth (5 cups): The base of the soup.
• Diced Tomatoes (1 can, 14.5 oz): Adds flavor and thickness.
• Chipotle Peppers in Adobo Sauce (2-3 peppers): Adds smokiness and heat.
• Heavy Cream (1/2 cup): Makes the soup creamy and balances spice.
• Oil: For frying.

Toppings (For Serving)

• Corn Tortillas (6): Cut into strips and fried until crispy.
• Shredded Cheese (1 cup): Mexican blend or pepper jack.
• Avocado (1): Sliced or diced for creaminess.
• Sour Cream (1/4 cup): Cools and balances spice.
• Fresh Cilantro: Roughly chopped for a fresh finish.

Substitutions & Variations

1. Chicken Options: Use leftover cooked chicken, shredded boiled chicken breast, or turkey.
2. Vegetable Swaps: Swap red onion with white or yellow onion; use bell pepper instead of jalapeño for less heat.
3. Bean Varieties: Pinto or kidney beans work well instead of black beans.
4. Dairy Alternatives: Substitute heavy cream with half-and-half, whole milk, or coconut milk.
5. Broth Options: Use vegetable broth if you’re out of chicken broth.
6. Tortilla Alternatives: Crush store-bought tortilla chips instead of frying your own strips.

Kitchen Appliances Needed

• Large pot or Dutch oven – Essential for simmering the soup and developing rich flavors.
• Sharp knife & cutting board – For chopping onions, garlic, jalapeños, and shredding chicken.
• Blender or immersion blender – Helps create a creamy texture by blending part of the soup.
• Frying pan – Used to crisp up homemade tortilla strips for the perfect crunchy topping.

How to Make Yard House Chicken Tortilla Soup

Step 1 | Prepare the Chicken

Remove the skin and bones from the rotisserie chicken. Then shred the chicken into bite-sized pieces and set aside.

Step 2 | Sauté the Vegetables

Heat a little oil in a large pot over medium heat. Add the chopped red onion, garlic, and jalapeño (if using). Sauté for 3-4 minutes until softened and fragrant.

Step 3 | Build the Flavor Base

Stir in cumin, smoked paprika, oregano, salt, and pepper. Add diced tomatoes and chipotle peppers with some adobo sauce. Cook for 2-3 minutes, stirring occasionally, to blend the flavors.

Step 4 | Simmer the Soup

Pour in the chicken broth and add the black beans. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.

Step 5 | Blend for a Creamy Texture

Transfer about 30% of the soup (including beans and tomatoes) to a blender. Blend until smooth, then return to the pot.

Step 6 | Add the Chicken and Final Ingredients

Add the shredded chicken and corn, and stir well. Let the soup simmer for another 15-20 minutes.

Step 7 | Finish with Cream

Pour in the heavy cream and stir well. Cook for another 5 minutes until everything is heated through.

Step 8 | Make Crispy Tortilla Strips

While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips. Heat about ½ inch of oil in a frying pan over medium-high heat.

Fry the tortilla strips in small batches for about 1-2 minutes or until golden brown and crispy. Transfer them to a paper towel-lined plate and sprinkle with salt.

Step 9 | Serve and Garnish

Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro. Serve immediately and enjoy!

Tips and Tricks for the Best Chicken Tortilla Soup

• Use rotisserie chicken for maximum flavor and convenience.
• Fry tortilla strips fresh for the best crunch and texture.
• Adjust seasoning gradually to suit your taste preferences.
• Let the soup simmer longer for deeper, more developed flavors.

How to Serve Chicken Tortilla Soup

1. Salad: A fresh green salad or a Mexican-style salad adds a nice crunch.
2. Quesadillas: Cheese or chicken quesadillas make a tasty side.
3. Cornbread: A warm slice of cornbread is great for dipping in the soup.
4. Guacamole and Chips: A side of guacamole with tortilla chips is perfect for scooping.
5. Mexican Rice: A small serving of Mexican rice makes the meal more filling.

How to Store Chicken Tortilla Soup

Refrigerator Storage

Store the soup in an airtight container to keep it fresh. This keeps the soup fresh and prevents it from picking up smells from other foods in the fridge. The soup will last for up to 4 days when stored properly. Make sure to let it cool down before putting it in the fridge.

Freezer Storage

Use freezer-safe containers or resealable plastic bags, and try to remove as much air as possible. The soup can stay in the freezer for up to 3 months. Don’t forget to label the containers with the date.

Yard House Chicken Tortilla Soup Recipe FAQs

1. Can I make this soup ahead of time?

Yes, you can make the soup ahead! It actually tastes even better the next day because the flavors have more time to mix together.

2. Can I use chicken breast instead of rotisserie chicken?

Absolutely! You can cook and shred boneless, skinless chicken breasts instead. The soup will still be delicious, and the shredded chicken will give it a nice texture.

3. How do I make this soup spicier?

To make it spicier, add more jalapeños or chipotle peppers. You can also sprinkle in some cayenne pepper for an extra kick.

4. Can I make it without blending?

Yes, you can skip the blending step. If you like a chunkier soup, feel free to leave it out.

5. How do I thicken the soup naturally?

Blending some of the beans and tomatoes will naturally thicken the soup, giving it a creamy texture. It’s an easy way to get a nice, thick soup without using flour or cornstarch.

6. Can I make this in a slow cooker?

Yes, you can make this soup in a slow cooker! Cook it on low for 6 hours or high for 3 hours. The slow cooking will help the flavors come together for a rich, hearty soup.

Conclusion

I hope you’re as excited to try this Yard House Chicken Tortilla Soup Recipe as I am to share it! It’s creamy, full of flavor, and so comforting. Making it at home is easier than you think, and the results are just as delicious as the restaurant version.

Give it a try and let me know how it turns out—I’d love to hear from you! Don’t forget to follow me on Pinterest for more fun and tasty recipes. Happy cooking!