Yard House Chicken Tortilla Soup Recipe

Yard House chicken tortilla soup is one of those menu items that surprises you every time. It’s bold without being heavy, spicy without being overwhelming, and layered with flavor in a way that feels carefully thought out rather than rushed.

The first time I tried recreating it at home, I assumed it was just another chicken soup with tortillas thrown on top. I was wrong. What makes this soup stand out is the depth built from slow-simmered broth, smoky spices, tender chicken, and the balance between tomato richness and gentle heat.

After a few test runs and a couple of batches that were either too bland or too spicy, this version finally captured that Yard House feel. It’s hearty, comforting, and restaurant-worthy, but still very doable in a home kitchen.

Ingredients

For the 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, adjust to taste)

For the Soup

• 1 pound boneless, skinless chicken breasts or thighs
• 6 cups chicken broth (halal-certified or homemade)
• 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 (fresh, frozen, or canned)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• Juice of 1 lime

For the Tortilla Strips

• 2 corn tortillas, sliced into thin strips
• Vegetable oil for frying or baking spray

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Sliced avocado
• Fresh cilantro
• Sour cream or Greek yogurt
• Lime wedges

Preparation and Cooking Time

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Servings: 6

Building the Flavor Base

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4 minutes until soft and translucent.

Stir in the red and green bell peppers and cook for another 3–4 minutes until slightly tender. Add the garlic and cook for 30 seconds, just until fragrant.

Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne. Stir constantly for about a minute. This step is important because blooming the spices in oil unlocks their flavor. Skipping this step was one of my early mistakes, and the soup tasted flat because of it.

Cooking the Chicken

Add the chicken breasts or thighs directly into the pot. Pour in the chicken broth, diced tomatoes with their juices, and tomato sauce. Stir gently to combine.

Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for 25–30 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

This slow simmering is what gives the soup that Yard House depth. Rushing this step results in good soup, but not great soup.

Finishing the Soup

Add the black beans and corn to the pot and simmer uncovered for another 10 minutes. Season with salt and black pepper, then stir in the fresh lime juice.

Taste and adjust seasoning. If it needs more warmth, add a pinch more chili powder. If it needs brightness, another squeeze of lime does wonders.

The soup should be rich but not thick, with visible layers of vegetables, chicken, and broth.

Making the Tortilla Strips

For fried strips, heat about ½ inch of oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1–2 minutes per batch. Drain on paper towels and sprinkle lightly with salt.

For a lighter option, bake the tortilla strips at 375°F for 8–10 minutes, flipping once, until crisp.

Freshly made tortilla strips make a noticeable difference compared to store-bought chips. They hold their crunch longer and soak up just enough broth without turning soggy.

Serving the Soup

Ladle the hot soup into bowls and top generously with crispy tortilla strips. Add cheese, avocado, cilantro, and a dollop of sour cream if desired.

Serve with lime wedges on the side so everyone can adjust brightness to taste.

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Flavor Tips and Variations

For extra smoky flavor, add a small amount of chipotle in adobo sauce, finely minced.

If you prefer a thicker soup, mash a small portion of the beans before adding them.

For a spicier version, increase cayenne or add sliced jalapeños with the bell peppers.

If you want a richer broth, replace one cup of chicken broth with bone broth.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over medium-low heat. Add a splash of broth if needed, as the soup thickens slightly as it sits.

Avoid storing tortilla strips with the soup. Keep them separate so they stay crisp.

This soup also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup ahead of time?

Yes. In fact, the flavors deepen after a day. Make the soup ahead and add tortilla strips just before serving.

Can I use rotisserie chicken?

Yes. Add shredded cooked chicken during the last 10 minutes of simmering.

Is this soup very spicy?

It has mild to medium heat. You can easily adjust the spice level by reducing or increasing cayenne.

Can I make it dairy-free?

Absolutely. The soup itself contains no dairy. Just skip cheese and sour cream toppings.

What’s the best way to thicken it?

Mash some beans or let them simmer uncovered longer to reduce the broth slightly.

Final Thoughts

Yard House chicken tortilla soup is all about balance. It’s comforting without being heavy, bold without being overpowering, and satisfying without relying on complicated techniques. Once you make it at home, you’ll realize how flexible and forgiving it is, while still delivering that restaurant-style flavor.

This is the kind of soup that works just as well for a casual weeknight dinner as it does for serving guests. With crispy tortilla strips, tender chicken, and a deeply flavored broth, it’s a recipe that earns a permanent spot in the rotation.