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BJ’s Restaurant Chicken Tortilla Soup (Copycat)

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 generous bowls

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

Instructions
 

  • Heat olive oil in a large soup pot over medium heat.
  • Add onion and bell peppers; cook until softened.
  • Stir in garlic; cook 30 seconds until fragrant.
  • Stir in chili powder, cumin, smoked paprika, oregano, and cayenne; cook 30 seconds to bloom spices.
  • Stir in tomato paste until combined.
  • Add diced tomatoes and chicken broth.
  • Nestle chicken breasts into the soup; bring to a gentle boil, then reduce to a simmer.
  • Cover and simmer for 18–22 minutes until chicken is cooked through.
  • Remove chicken and shred with two forks; return to soup.
  • Stir in black beans and corn; simmer uncovered for 10–15 minutes.
  • Stir in lime juice and cilantro; season with salt and pepper to taste.
  • Serve hot with desired toppings (tortilla strips, cheese, sour cream, avocado, jalapeños).

Notes

Use fire-roasted tomatoes for subtle smokiness.
Blooming spices in oil deepens flavor.
Simmer gently; avoid boiling aggressively to keep chicken tender.
Assemble toppings just before serving to maintain texture.
Can substitute rotisserie chicken added during the last 15 minutes.
Leftovers taste better the next day; store soup in airtight container in fridge for up to 4 days.
Freeze without toppings for up to 3 months; thaw overnight before reheating.
For gluten-free, serve tortillas on the side.
For dairy-free, skip cheese and sour cream toppings.
Optional variations: add extra cayenne for spicier soup, stir in heavy cream for creamy version, or use slow cooker on low 6–7 hours.