BJ’s Restaurant Chicken Tortilla Soup Recipe (Copycat)

BJ’s Chicken Tortilla Soup is one of those menu items I never skip. It’s bold, comforting, and layered with flavor in a way that feels restaurant-quality but still familiar. When I first tried recreating it at home, I assumed it was just a basic chicken soup with tortillas tossed in. I was wrong.

My early versions were thin, under-seasoned, and missing that deep, slightly smoky richness BJ’s gets so right. The real secret turned out to be building flavor in stages, letting the spices bloom, and not rushing the simmer. Once I slowed down and tasted as I went, this soup finally came together the way I remembered it.

Ingredients

Soup Base

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced

Protein

• 1 pound boneless, skinless chicken breasts or thighs

Broth and Tomatoes

• 6 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tablespoons tomato paste

Beans and Corn

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn

Seasonings

• 1½ teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Finishing Touches

• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Toppings (Highly Recommended)

• Crispy tortilla strips
• Shredded cheddar or Monterey Jack cheese
• Sour cream
• Diced avocado
• Jalapeño slices

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: About 55 minutes
• Servings: 6 generous bowls

Instructions

Build the Flavor Base

• Heat olive oil in a large soup pot over medium heat
• Add onion and bell peppers, cooking until softened
• Stir in garlic and cook for 30 seconds until fragrant

This step matters more than you’d think. Undercooking the vegetables leaves the soup tasting flat.

Bloom the Spices

• Stir in chili powder, cumin, smoked paprika, oregano, and cayenne
• Cook for about 30 seconds, stirring constantly

Letting the spices bloom in oil deepens their flavor and prevents that raw spice taste I struggled with early on.

Add Liquids and Chicken

• Stir in tomato paste until combined
• Add diced tomatoes and chicken broth
• Nestle the chicken breasts into the soup

Bring to a gentle boil, then reduce the heat to a simmer.

Simmer and Cook the Chicken

• Cover and simmer for 18–22 minutes
• Chicken should be cooked through and tender

Overcooking here dries the chicken out, which I learned the hard way.

Shred the Chicken

• Remove chicken from the pot
• Shred using two forks
• Return shredded chicken to the soup

Add Beans and Corn

• Stir in black beans and corn
• Simmer uncovered for another 10–15 minutes

This allows the soup to thicken slightly and lets all the flavors meld.

Finish the Soup

• Stir in lime juice and cilantro
• Season with salt and pepper to taste

Taste at this stage and adjust. A little more lime or salt can completely wake the soup up.

@/spendpennies

Tips for Getting That BJ’s Flavor

• Use fire-roasted tomatoes for subtle smokiness
• Don’t skip blooming the spices
• Simmer gently, never boil aggressively
• Finish with fresh lime juice
• Add toppings just before serving

Serving Suggestions

This soup is filling on its own, but it pairs well with:

• Warm flour tortillas or tortilla chips
• A simple green salad
• Mexican rice
• Quesadillas or grilled cheese

At BJ’s, it’s all about the toppings, so don’t hold back.

Storage and Reheating

Storage

• Refrigerate in an airtight container
• Keeps well for up to 4 days

Reheating

• Reheat gently on the stovetop or microwave
• Add a splash of broth if thickened
• Stir well before serving

The flavor actually deepens overnight, making leftovers even better.

Custom Variations

Spicier Version

Add extra cayenne or a chopped jalapeño with the onions.

Creamy Version

Stir in ½ cup heavy cream or a few spoonfuls of sour cream at the end.

Slow Cooker Option

Cook on low for 6–7 hours, shred chicken, then add beans and corn during the last 30 minutes.

Gluten-Free

Naturally gluten-free if tortillas are served on the side.

FAQs

Is this the exact BJ’s recipe?

No, the original recipe is proprietary, but this copycat version closely matches the flavor and texture.

Can I use rotisserie chicken?

Yes. Add shredded rotisserie chicken during the last 15 minutes of simmering.

Can I make this ahead of time?

Absolutely. It tastes even better the next day.

How do I thicken the soup?

Simmer uncovered longer or mash a small portion of beans before stirring back in.

Can I freeze chicken tortilla soup?

Yes. Freeze without toppings for up to 3 months. Thaw overnight before reheating.

What’s the best way to make tortilla strips?

Slice corn tortillas, toss with oil and salt, and bake at 375°F until crispy.

Can I make this dairy-free?

Yes. Just skip cheese and sour cream toppings.

There’s something incredibly satisfying about nailing a restaurant-style soup at home. This BJ’s Chicken Tortilla Soup is hearty, bold, and comforting, and once you get the spice balance right, it becomes one of those recipes you keep in regular rotation. Every time I make it, I’m reminded that a great soup isn’t about complicated ingredients, it’s about patience, layering flavors, and tasting as you go.