Bold flavors and a hearty texture make this Chicken Tortilla Soup a must-try for any soup lover. Inspired by the Yard House version, this recipe brings the restaurant experience right to your kitchen.
Why This Recipe Works
- The combination of roasted chicken and homemade tortilla strips adds depth and crunch.
- A blend of spices gives it that signature Yard House kick.
- It’s customizable with toppings, making it perfect for any palate.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup corn kernels
- 1 can black beans, rinsed
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
Equipment Needed
- Large pot
- Baking sheet
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Prepare the Tortilla Strips
Preheat your oven to 375°F. Toss the tortilla strips with a bit of olive oil and salt, then spread them out on a baking sheet. Bake for 10 minutes or until crispy, flipping halfway through. Tip: Keep an eye on them to prevent burning.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes. This builds the flavor base of your soup.
Step 3: Add the Spices and Liquids
Stir in the cumin and chili powder, cooking for another minute to toast the spices. Pour in the chicken broth, then add the shredded chicken, corn, and black beans. Bring to a simmer. Tip: For a thicker soup, mash some of the beans before adding.
Step 4: Simmer and Season
Let the soup simmer for 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste. The soup should be flavorful but not overpowering.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with the crispy tortilla strips, along with any other desired toppings like avocado, cheese, or sour cream. Tip: Add a squeeze of lime for a fresh zing.
Tips and Tricks
For an even richer flavor, consider roasting your own chicken and using the bones to make homemade broth. If you’re short on time, a store-bought rotisserie chicken works just fine. To make the soup spicier, add a diced jalapeño with the onions and garlic. For a smoother texture, blend half of the soup before adding the chicken and beans. Always taste and adjust the seasoning before serving.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Spicy Version: Increase the chili powder and add cayenne pepper or hot sauce to taste.
- Creamy Version: Stir in a cup of heavy cream or coconut milk for a richer soup.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic first, then add everything except the tortilla strips to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the tortilla strips just before serving.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. The tortilla strips will soften, so it’s best to add fresh ones when reheating.
Can I freeze this soup?
Yes, but leave out the tortilla strips. Freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding fresh tortilla strips when serving.
Summary
This Chicken Tortilla Soup brings the beloved Yard House flavor to your home with a blend of spices, hearty ingredients, and crispy tortilla strips. It’s a comforting, customizable dish that’s perfect for any day.
