Soups & Stews
This BJ's chicken tortilla soup copycat recipe delivers the restaurant's signature creamy, spiced perfection at home—rich broth, tender shredded chicken, and crispy tortilla strips all in one bowl. 🔥 The secret lies in a carefully balanced blend of cumin, chili powder, and chicken base that creates that unmistakable BJ's flavor profile. I've tested this recipe dozens of times to ensure every spoonful tastes like the original, from the velvety texture to the perfect balance of spices.
What sets this copycat version apart is the attention to detail in each component—starting with a deep, savory broth infused with garlic and onion, then building layers of flavor through sautéed vegetables and spices. The chicken cooks until fork-tender, while the tortilla strips achieve that signature crispiness without turning soggy. This isn't just a soup; it's a comforting, restaurant-quality meal that comes together in one pot for minimal cleanup.
The result is a bowl of soup that's creamy yet not heavy, packed with protein from the shredded chicken, and topped with crispy tortilla strips that add satisfying texture. The spices come through in every bite—warm cumin, earthy chili powder, and just the right amount of heat. What makes this recipe truly special is how it captures BJ's signature taste while being adaptable to your preferences.
Whether you're serving this to a crowd or meal prepping for the week, this copycat version delivers the same satisfaction as the restaurant original. The best part? You can customize it with optional toppings like avocado, sour cream, or fresh cilantro to make it your own. Let's get started on recreating this restaurant favorite at home.
Ingredients for bj's chicken tortilla soup copycat
Rich broth, tender chicken, and crispy tortilla strips—this copycat recipe nails BJ's signature flavors at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 ½ whole | Medium-sized, diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Chicken Base 🍲 | 2 tbsp | Powdered or paste form |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for richer aroma |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Canned Black Beans 🫘 | 1 can | 15 oz, drained and rinsed |
| Canned Corn Kernels 🌽 | 1 can | 15 oz, drained |
| Diced Tomatoes 🍅 | 1 can | 28 oz, fire-roasted preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Corn Tortillas 🌯 | 8 whole | Cut into thin strips |
| Vegetable Oil 🫒 | 2 tbsp | For frying tortilla strips |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sour Cream 🥛 | ½ cup | For serving, optional |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The chicken base and spices are non-negotiable for that authentic BJ's taste. Penzeys or the bulk section at Whole Foods have the best quality spices. For the chicken, boneless, skinless breasts work best—cut them into even pieces so they cook uniformly. The corn tortillas? Mission brand from the store is perfect for this. If you can't find Mexican oregano, regular dried oregano works, but it won't have that same depth. The fire-roasted diced tomatoes add a smoky touch that's key for the copycat flavor.
No chicken base? Two tbsp of beef bouillon powder works in a pinch, but you'll lose some of that signature taste. Short on cumin? Substitute half with coriander, but it won't be identical. The tortilla strips can be baked instead of fried—toss them in 1 tbsp oil and 0.5 tsp chili powder, then bake at 400°F for 8-10 minutes. For extra creaminess, stir in 0.5 cup of coconut milk at the end, but traditional BJ's flavor comes from the spices and broth, not dairy. The beans and corn can be swapped for pinto beans and frozen corn—just thaw the corn first.
This soup tastes even better the next day once all the flavors meld together. Keeps for 4-5 days in the fridge, but the tortilla strips will get soggy after day two, so make those fresh if serving later. Freezes beautifully for 3 months—just reheat the soup portion separately from the tortilla strips. For meal prep, I portion the soup into containers and keep the tortilla strips in a separate bag to add fresh when serving. The sour cream and cilantro should always be added fresh—they're the finishing touches that make it restaurant-quality.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot—no chopping boards, no extra pans. Just dice that onion, toss in the chicken base, and let the cumin and garlic work their magic while you stir. (Yes, even on a Tuesday night.)
- Cumin-Kissed Magic: That ground cumin? It’s the secret weapon here—warm, earthy, and just spicy enough to make your taste buds sit up. The chicken base deepens the flavor without tasting like a can, and the garlic? Oh, it’s there, but not overpowering. Honestly, it’s the kind of soup that makes you want to eat it straight from the pot.
- Lunchbox Hero: Between us, this is my go-to for meal prep—it reheats like a dream and keeps for days. Pack it in thermoses for work or toss it in a thermos for a picnic. (My kids still beg for leftovers, and that’s saying something.)
- Budget-Friendly Flex: You’re getting restaurant-quality flavor for a fraction of the cost. Chicken breast is lean, onions are cheap, and that chicken base? It’s the MVP that turns simple ingredients into something that feels like a treat. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for BJ's chicken tortilla soup copycat recipe
Here's how to recreate that iconic creamy, spiced tortilla soup with tender shredded chicken.
🔥 Step 1: Brown the Chicken and Sauté Aromatics
Cut the 2.5 lb boneless, skinless chicken breast into bite-sized pieces and season generously with 1.5 tsp salt and 0.5 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Working in batches if needed, add the chicken and cook for 5-6 minutes until the pieces are lightly browned and cooked through. Remove the chicken and set aside.
In the same pot, add the 1.5 whole yellow onion (diced) and cook for 4-5 minutes until softened. Add the 6 cloves garlic (minced) and cook for 30 seconds until fragrant. Stir in the 2 tbsp chicken base, 1.5 tbsp ground cumin, 2 tbsp chili powder, and 1 tbsp dried oregano, cooking for 1 minute to toast the spices and deepen their flavor. This step builds the rich, complex base that makes the soup taste authentic.
🥘 Step 2: Build the Flavorful Base
Pour in the 4 cups chicken broth and scrape up any browned bits from the bottom of the pot. Add the 1 can diced tomatoes (with juices), 1 can black beans (drained and rinsed), and 1 can corn kernels (drained). Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld together. The soup should be thick and flavorful—this is where the magic happens.
Return the cooked chicken to the pot and simmer for another 5 minutes to heat through and infuse the chicken with the rich broth. Use two forks to shred the chicken directly in the pot, breaking it into small, tender pieces. Taste and adjust seasoning with additional salt or chili powder if needed. This is your flavor checkpoint—you want a balance of smoky, spicy, and savory notes.
🍳 Step 3: Fry the Tortilla Strips
While the soup simmers, cut the 8 whole corn tortillas into thin strips (about ¼-inch wide). Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering. Fry the tortilla strips in batches for 1-2 minutes per side until they're golden brown and crispy. Drain on a paper towel-lined plate and set aside. The strips should be crisp enough to stand up to the creamy soup without getting soggy.
Here's the thing—don't overcrowd the pan when frying. If you pile them in, they'll steam instead of crisp up. Work in small batches and keep the oil at a consistent temperature for even cooking.
🥘 Step 4: Finish and Serve
Reduce the heat to low and stir in the crispy tortilla strips, letting them soften slightly in the warm broth for 1-2 minutes. Ladle the soup into bowls and top each serving with 2 tablespoons of sour cream and 1 tablespoon of chopped fresh cilantro. The contrast of creamy, spicy, and crispy elements is what makes this soup so addictive.
Serve immediately with extra tortilla strips on the side if desired. The soup should be creamy from the beans and broth, spiced from the cumin and chili powder, and packed with tender shredded chicken. Each spoonful delivers that perfect balance of textures and flavors that makes this copycat recipe so beloved.
Pro Tips For Making Bj'S Chicken Tortilla Soup Copycat
- Cook Chicken Low: Skip the high-heat sear—simmer the chicken breasts at a gentle boil for 12-15 minutes instead of rushing them. I learned this the hard way after shredding rubbery chicken; slow cooking keeps it tender while letting the broth absorb all the flavor.
- Toast the Cumin: Bloom the ground cumin in oil for 30 seconds before adding onions—it deepens the earthy flavor and prevents that dull, raw taste. Sounds weird, but it works: my soup now has that warm, toasty kick BJ’s nails.
- Slice Onions Thin: Use a mandoline or sharp knife to cut onions into ⅛-inch slices—they’ll soften faster and sweeten the broth without turning mushy. I used to chop them roughly, and they’d either burn or sit like rocks.
- Strain the Base: After dissolving the chicken base in broth, strain it through a fine-mesh sieve to remove any grit or clumps—it makes the soup silky smooth. I skipped this once and got a weird texture; now I never forget.
Storing and reheating this bj's chicken tortilla soup copycat
Fridge Storage Tips
Let your soup cool to room temperature (about 30-60 minutes) before transferring to airtight containers. I use glass Pyrex containers with snap-on lids—they keep the soup fresh and prevent odors from seeping in. Store for up to 4 days at 40°F or below, but the tortilla strips will lose crispness after 2 days, so make them fresh when reheating. The flavors actually deepen overnight as the spices meld together. 💫
Freezer-Friendly Method
This soup freezes beautifully for up to 3 months—just store the soup portion and tortilla strips separately. Use quart-sized freezer bags for the soup (leave 1 inch headspace for expansion) and a separate bag for the tortilla strips. Thaw overnight in the fridge before reheating. For best results, reheat the soup and tortilla strips separately to maintain texture. ❄️
Reheating on Stovetop
My preferred method is stovetop reheating—it preserves the creamy texture better than microwaving. Pour the soup into a pot over medium-low heat and add ¼ cup water or broth to prevent sticking. Bring to a gentle simmer and heat for 5-7 minutes, stirring occasionally. For extra creaminess, stir in 1-2 tbsp sour cream at the end. The tortilla strips can be quickly reheated in a dry skillet over medium heat for 1-2 minutes until crispy again. 🔥
Microwave Shortcuts
For quick meals, transfer soup to a microwave-safe bowl, cover loosely with a damp paper towel, and heat on 70% power for 2-3 minutes. Stir well and continue in 30-second intervals until reaching 165°F internal temperature. Add a splash of water if it looks too thick. The tortilla strips can be reheated in the microwave for 20-30 seconds, but they won't be as crispy—save those for fresh batches. 💡
Reviving Tortilla Strips
If your tortilla strips lose crispness, don't toss them! Toss them in 1 tbsp oil and ½ tsp chili powder, then bake at 400°F for 5-7 minutes until crispy again. This works perfectly for leftovers or meal prep. For extra flavor, add ¼ tsp smoked paprika to the oil before baking. The strips will taste like they just came out of the fryer. 🌯
Nutrition facts
Frequently asked questions
Why does my copycat tortilla soup taste different from BJ's?
The authentic BJ's flavor comes from their specific blend of spices and chicken base. Use toasted cumin and medium-heat chili powder—don't skip the 1-minute spice toast in Step 1. For extra depth, try adding 1 tsp smoked paprika to the broth. Also, their tortilla strips are fried in a specific oil blend—vegetable oil works, but some swear by canola for crispiness.
Can I make this soup in a slow cooker?
Brown the chicken and sauté aromatics as directed, then transfer everything (except tortilla strips) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken in the pot, then stir in the tortilla strips just before serving to keep them crispy. The slow cooker makes the broth even more flavorful!
How do I make the tortilla strips extra crispy?
Fry them in small batches over medium heat (not high) with just enough oil to coat the pan. Use ¼-inch wide strips and fry for 1-2 minutes per side—they'll crisp faster than you think! For oven-baked strips, toss them in 1 tbsp oil + ½ tsp chili powder and bake at 400°F for 8-10 minutes, flipping halfway. Keep them separate from the soup until serving.
What can I substitute if I don't have corn tortillas?
Flour tortillas work in a pinch, but they won't be as authentic. For best results, use corn tortillas—they're the key to that signature texture. If you must substitute, try low-carb tortillas or even thinly sliced sweet potatoes (baked at 400°F for 15 minutes with chili powder). The strips should be ¼-inch wide and crispy to mimic the restaurant version.
Can I make this soup dairy-free?
Yes! Skip the sour cream and use dairy-free yogurt or cashew cream as a topping. For extra richness, stir ½ cup coconut milk into the soup at the end. The original recipe gets its creaminess from the beans and broth, so no dairy is needed—but it's delicious with it! Just omit the sour cream and serve with avocado or lime wedges instead.