Yard House Tortilla Soup Recipe
This delightful dish combines hearty chicken, zesty spices, and crispy tortilla strips for a comforting yet exciting bowl of soup.You’ll love how the smoky paprika and fresh cilantro add layers of flavor to every bite.One trick I swear by: make your own tortilla strips by baking them until they’re perfectly golden and crunchy.Using fresh jalapeños gives the soup a subtle kick that elevates its taste.
Ingredients
- 14 cups Water
- 3/4 Onion
- 1/2 Garlic clove
- 1 handful Cilantro
- 2 Bay Leaves
- 1 tsp Whole Pepper
- 5 tsp Chicken Bouillon
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 Jalapeno Pepper diced
- 1 tsp Smoked Paprika
- 3 cups Chicken Breast cooked and shredded
- 1 can Tomatoes 14.5 oz., diced
- 1 cup Corn frozen or fresh
- 1 cup Black Beans canned, drained
- 4 cups Chicken Broth
- Corn Tortillas cut into strips
- Salt to taste
Instructions
- Preheat your oven to 400°F.
- Cut corn tortillas into thin strips.
- Toss them with light olive oil, smoked paprika, and salt.
- Spread the tortilla strips on a lined baking sheet.
- Bake them until crispy and golden brown, then set aside.
- This should take about 10 minutes.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, minced garlic, and diced jalapeno pepper.
- Sauté until onions are translucent and peppers soften, about 5 minutes.
- Pour 14 cups of water into the large pot.
- Add three-quarters of an onion, half of the garlic, a handful of cilantro, two bay leaves, whole pepper, and chicken bouillon.
- Bring to a boil.
- Add the shredded chicken, diced tomatoes, corn, black beans, and chicken broth to the pot.
- Simmer for about 20 minutes.
- Ensure the chicken is fully cooked.
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