How to Make The Yard House Creamy Chicken Tortilla Soup Recipe

Yard House, which refers to a chain of American sports bars/restaurants, was founded in southern California in the mid-1990s. The company, which was bought by Darden Restaurants in 2012, is now headquartered in central Florida – Orlando.

Darden Restaurants operates multiple brands of restaurants – two fine dining establishments – The Capital Grille and Eddie V’s, plus six additional casual dining establishments as well – Yard House, Seasons 52, Olive Garden, Cheddar’s Scratch Kitchen, Bahama Breeze, and Longhorn Steakhouse. With more than 1,750 locations, Darden Restaurants, Inc. is among the globe’s largest operators of full-service restaurants.

The Yard House is known for its fusion cuisine restaurant and a selection of draft beers considered to be among the most diverse and comprehensive.

How to Make The Yard House Creamy Chicken Tortilla Soup Recipe

The Chicken Tortilla Soup recipe from The Yard House is a great option for a weekend supper or an afternoon brunch on the weekend.

  • Preparation Time – 20 minutes.
  • Cooking Time – 50 minutes.
  • Total Prep & Cook Time – 1 hour and 10 minutes.
  • Serves – 4.

Cooking Utensils

Grab the following to get started making this excellent Yard House cream Chicken Tortilla Soup recipe –

  • A Large soup pot and sauce or frypan
  • A Strainer – a fine mesh works best
  • A Blender
  • A Meat shredder
  • A Spatula

The List of Ingredients For The Yard House Creamy Chicken Tortilla Soup Recipe

The Yard House’s creamy chicken tortilla soup is quite delicious, with rich and flavorful nutrients and ingredients.

  • 4 Pieces of Chicken Breast – Keep the Rib But Remove the Skin.
  • 20 Corn Tortillas.
  • 2 Cups of Sweet Corn – Fresh or Frozen Will Work.
  • 1 – 2 Cans of Black or Pinto Beans.
  • 5 Roma Tomatoes.
  • 5 New Mexico or Guajillo Chile Pods – Don’t Forget to Remove the Seeds.
    Pro-tip- Chile Guajillo is among the most popular dried red chiles found in Mexico. They offer a unique and wonderful addition to stews, salsas, rubs, and sauces. If chili pods are not available, you can substitute traditional red chiles or, if you prefer to make a spicier soup, use habanero peppers instead.
  • 1 Chile Ancho.
    Pro-tip- an ancho chili pepper is used widely in Mexico/Southwestern U.S. cooking. Ancho translates to wide in Spanish – the shape of the pepper.
  • A handful of Cilantro.
    Pro-tip – Cilantro refers to the leaves of the annual herb – coriander. In China, it is known as Chinese Parsley. Cilantro has high nutritional value and contains both anti-inflammatory and anti-microbial properties.
  • 1 Onion.
  • 6 Garlic Cloves.
  • 2 Bay Leaves.
  • 5 Teaspoons of Chicken Bouillon Powder.
  • 1 Tablespoon of Whole Black Pepper.
  • 1 Teaspoon of Cumin.
    Pro-tip – cumin adds a rich, earthy, and deep flavor to any dish.
  • Salt to Taste.
  • 14 cups of water.

Cooking Instructions for The Yard House Creamy Chicken Tortilla Soup Recipe

Step 1 – Boil the spices in water

  • Pour the 14 cups of water into the large boiler.
  • Add three-quarters of an onion, half of the garlic, a handful of cilantro, two bay leaves, one teaspoon of whole pepper, and five teaspoons of chicken bouillon.
  • Bring to a boil.

Step 2 – Add the chicken to the spice broth.

  • After the spice mixture boils, add the skinless chicken.
  • Bring the chicken/spice mixture to a boil once again.
  • Reduce heat to medium and cook for 25 minutes.

Step 3 – Cut the tortillas into strips.

  • While the broth cooks, stack the tortillas and cut them lengthwise.
  • Then cut the strips in half again.

Step 4 – Fry the tortillas and put them aside.

  • Pour cooking oil to fill the bottom of a frying pan.
  • When the oil is hot, add the tortilla strips.
  • Fry the tortilla strips until their texture is crunchy and their color turns a golden brown.

Step 5 – Remove the chicken from the broth and shred it.

  • After 25 minutes, take the chicken out of the broth.
  • Let the chicken pieces cool to room temperature.
  • Shred the chicken using a meat shredder or use two forks instead.

Step 6 – Cook the tomatoes and Chile pods.

  • Add the Roma tomatoes and Chile pods to the broth.
  • Cook for ten minutes over medium heat.

Step 7 – Blend the tomato and Chile pods.

  • Remove the tomatoes and Chile pods from the broth.
  • Skin them and place them in a blender.
  • Add 2 cups of broth, the remaining quarter of an onion, three garlic cloves, one teaspoon of cumin powder, and one teaspoon of chicken bouillon powder.
  • Blend these ingredients until they combine to a smooth liquid.
  • Add salt according to your taste.

Step 8 – Strain the broth before serving.

Strain the broth using a fine mesh strainer.

The idea is to make sure the spices and excess fats are left in the strainer. This is the key to creating a silky and smooth soup texture.

The Final step

  • Take the large pot and put it over medium heat. Add the strained broth and the pod/tomato blended sauce and return this to a simmer.
  • Add the shredded chicken, beans, and corn.
  • Return to a simmer.


Ladle into soup bowls and top with freshly made tortilla strips. Make sure each serving includes the delicious shredded chicken, beans, and corn. For an interesting twist or finishing touch, add:

  • Sour cream and lime juice.
  • Mexican Cheese.
  • Ancho Chiles for additional heat.


Can chicken legs or chicken thighs be used instead of chicken breasts for this Chicken Tortilla Soup from the Yard House?

Yes, but, like the chicken breast noted in the above recipe, it is important to remove the skin of either the leg or thigh before adding them to the creamy chicken tortilla soup.

Does the Yard House Creamy Chicken Tortilla Soup Recipe store well?

Any soup that consists of meat or vegetables will generally keep well in the refrigerator for 3 to 4 days – if stored in an airtight container. If you think you may need to freeze this creamy chicken tortilla soup, make sure to store it properly and use it within 2 to 3 months. Note certain soup ingredients change texture when frozen, and often the soup will need you to add broth or another liquid when reheating.

Always date and label your frozen items so they are easily identifiable, and you will know by what date you need to use them.

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