Go Back

Yard House Chicken Tortilla Soup Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • Soup
  • 1 pound boneless skinless chicken breasts or thighs
  • 6 cups chicken broth halal-certified
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 cup tomato sauce
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Juice of 1 lime
  • Tortilla Strips
  • 2 corn tortillas thinly sliced
  • Vegetable oil for frying or cooking spray (for baking)

Instructions
 

  • Heat olive oil in a large pot over medium heat
  • Add onion and cook until soft, about 4 minutes
  • Add red and green bell peppers and cook 3–4 minutes
  • Add garlic and cook 30 seconds until fragrant
  • Stir in cumin, chili powder, smoked paprika, oregano, and cayenne
  • Add chicken, chicken broth, diced tomatoes, and tomato sauce
  • Bring to a gentle boil, then reduce heat and simmer 25–30 minutes
  • Remove chicken, shred it, and return it to the pot
  • Add black beans and corn and simmer uncovered for 10 minutes
  • Season with salt, black pepper, and lime juice
  • Fry tortilla strips in hot oil 1–2 minutes until crispy or bake at 375°F for 8–10 minutes
  • Serve soup hot topped with tortilla strips

Notes

Blooming spices in oil enhances flavor
Adjust cayenne for heat level
Tortilla strips should be added just before serving
Soup thickens slightly as it rests
Freezes well without tortilla strips