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Yard House Chicken Tortilla Soup Recipe

Yard House Chicken Tortilla Soup Recipe

Shikta Ghosh
Let’s immerse ourselves in the soul-warming embrace of Yard House Chicken Tortilla Soup Recipe.
This exquisite dish is a celebration of vibrant ingredients, harmoniously blended to create a bowl of comfort that transcends the ordinary.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course chicken soup, tortilla soup
Cuisine Mexican
Servings 6
Calories 540 kcal

Ingredients
  

Yard House Chicken Tortilla Soup

  • 14 oz can black beans drained and rinsed
  • 14 oz can corn drained and rinsed
  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 jalapeno pepper seeded and diced
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp Chicken bouillon powder
  • 1 lb chicken breasts 2 medium
  • 20 oz can crush tomatoes
  • 32 oz chicken broth
  • ½ cup cilantro chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime juiced
  • 1 tsp salt or to taste

Homemade Tortilla Strips

  • ¼ cup olive oil
  • 8 corn tortillas 6″ tortillas

Toppings

  • 1 large avocado diced
  • 1 lime cut into wedges to serve

Instructions
 

  • Prepare The Soup Base: Heat olive oil in a large pot over medium heat. Add chopped onions, minced garlic, and diced jalapeno pepper. Saute until the onions turn translucent and the peppers soften about 5 minutes.
  • Spice Infusion: Stir in ground cumin, chilli powder, and Chicken bouillon powder. Let the spices bloom for about a minute, releasing their flavors into the mix.
  • Chicken And Tomatoes: Add the diced chicken breasts to the pot. Cook and stir until the chicken turns white on the outside, for about 5 minutes. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavours to meld.
  • Adding Beans, Corn, And Herbs: Stir in the drained and rinsed black beans, corn, and 3/4 of the chopped cilantro. Let the soup simmer for an additional 10 minutes.
  • Citrus Infusion: Squeeze the juice of one lime into the soup. Season with salt to taste, adjusting as needed.
  • Prepare the Tortilla Strips: While the soup is simmering, preheat the oven to 375°F (190°C). Brush both sides of the corn tortillas with olive oil. Stack the tortillas and cut them into strips. Place the strips on a baking sheet and bake for about 10-12 minutes or until golden and crispy.
  • Serve And Garnish: Ladle the hot soup into bowls. Top each serving with diced avocado, a sprinkle of the remaining chopped cilantro, and a few homemade tortilla strips. Serve with lime wedges on the side.

Notes

Tips For Yard House Chicken Tortilla Soup Recipe

  • Enhance Flavor with Bone Broth: Opt for low-sodium bone broth or whip up your own chicken broth for a taste boost.
  • Customize Spice Levels: Toss in extra jalapeños to suit your spice preference.
  • Quick Fix with Canned Corn and Beans: Save time by using canned corn and beans for an efficient cooking process.
  • Fresh Avocado Finale: To prevent browning, slice the avocado just before serving the soup.
  • Adjust Seasoning: Depending on the tomatoes and broth, fine-tune the salt to taste towards the end of preparation.
Keyword Yard House Chicken Tortilla Soup Recipe