Yard House Chicken Tortilla Soup Recipe
Homemade chicken tortilla soup is the perfect dish to warm you up on a cold day or to enjoy with friends and family. This flavorful and comforting soup is packed with delicious ingredients that come together to create a mouth-watering dish.
Print
Pin
Rate
Servings: 2
Calories: 454kcal
Equipment
- Stirrer
Ingredients
- A generous portion of black or pinto beans adds earthy depth and hearty texture to your creation.
- 1/2 Chile ancho offering a deeper, slightly fruity flavor with a gentle spicy kick.
- 2 succulent pieces of chicken breast with rib imparting a savory and meaty flavor.
- Chicken bouillon enriches the broth with savory chicken goodness.
- 10 soft and pliable corn tortillas perfect for wrapping and absorbing the rich flavors of the dish.
- A delightful portion of sweet corn provides bursts of sweetness and a touch of crunch in every bite.
- 2-3 New Mexico or guajillo Chile pods delivering a mild, smoky heat to your dish.
- 1/2 tsp cumin enhancing the overall warmth and depth of your dish.
- A modest handful of fresh cilantro infuses your dish with vibrant herbaceous notes.
- A few aromatic garlic cloves release their pungent and fragrant essence into your creation.
- 1/2 tbsp whole black pepper providing a mild but distinct heat and aroma.
- 1 bay leaf infusing the dish with a subtle, earthy aroma, even if using a full one.
- 7 cups of water form the foundation of your flavorful broth, ensuring a rich and satisfying texture throughout your dish.
- 2-3 ripe Roma tomatoes bursting with juicy goodness and a hint of acidity.
- 1/2 onion contributing a subtle sweetness and depth to your dish’s flavor profile.
- Salt to taste, balancing and intensifying the flavors as needed.
Instructions
- Begin by removing the stems and seeds from the dried peppers using a sharp pair of kitchen scissors or your hands. Carefully discard them, making sure not to leave any behind. Rinse the peppers thoroughly under cool running water to remove any excess dust or dirt that may be present on the surface. Once clean, transfer the dried peppers to a medium-sized pot and cover them with 3 cups of water.
- On the stove, set the pot containing the dried peppers on medium-high heat and bring it to a roaring boil. Once boiling, reduce the heat to low and allow it to simmer for approximately 10 minutes.
- Meanwhile, prepare your other ingredients. Finely chop the onions, mince the garlic, and cube the chicken breast into bite-sized pieces. When the peppers are finished simmering, remove the pot from heat and let it cool for a few minutes. Once cooled, carefully pour the pepper mixture into a blender and blend until smooth.
- Using the same pot, add an additional cup of water along with your blended pepper mixture, chopped onions, minced garlic, cubed chicken breast, and remaining ingredients. Return the pot to medium-high heat and bring it to a boil. Once boiling, reduce the heat to low and let the soup simmer for approximately 20 minutes.
- After 20 minutes of cooking time, check if the chicken is fully cooked by cutting into one of the pieces. If not, continue to cook for a few more minutes until fully cooked and the desired consistency of the soup is reached. To serve, ladle the soup into bowls and top with fresh cilantro or any other toppings of your choosing.
Notes
- To make the soup vegetarian, simply omit the chicken and use vegetable bouillon in place of chicken bouillon.
- For a spicier version, add more dried peppers or some cayenne pepper to the soup.
- Experiment with different toppings such as shredded cheese, diced avocado, or crushed tortilla chips to add even more flavor and texture to your soup.