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BJ’s Restaurant Chicken Tortilla Soup Recip
Capri Koch

BJ’s Restaurant Chicken Tortilla Soup Recip

Make BJ's Restaurant Chicken Tortilla Soup at home with this easy copycat recipe. Loaded with tender chicken, black beans, corn, fire-roasted tomatoes, avocado, and crispy tortilla strips, this hearty Mexican-inspired soup is perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: American, Mexican, Tex-Mex
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

Soup Base
  • 2 tbsp Chicken Breast Extra virgin preferred
  • 1 medium Garlic Diced
  • 3 cloves Onion Minced
  • 1 lb Chicken Breast Boneless and skinless
  • 1.5 tsp Ground Cumin Fresh preferred
  • 1 tsp Chili Powder Adjust to taste
  • 1 tsp Smoked Paprika Adds smoky flavor
  • 1 tsp Salt Or to taste
  • 0.5 tsp Black Pepper Fresh ground
  • 1 can Fire-Roasted Tomatoes 14 oz
  • 2 tbsp Tomato Paste Adds richness
  • 6 cups Chicken Broth Low sodium preferred
  • 1 can Black Beans Drained and rinsed
  • 1 cup Sweet Corn Frozen or canned
  • 1 tbsp Lime Juice Freshly squeezed
  • 0.25 cup Fresh Cilantro Chopped
Toppings
  • 1 medium Avocado Diced
  • 1 cup Tortilla Strips Diced
  • 0.5 cup Monterey Jack Cheese Diced
  • 0.25 cup Sour Cream Optional
  • 1 whole Lime Cut into wedges

Equipment

  • 1 Dutch Oven Large soup pot
  • 1 Wooden spoon Stirring ingredients
  • 1 Chef Knife Chopping vegetables
  • 1 Sharp knife and cutting board Food preparation
  • 1 Measuring Cup Set Accurate measurements
  • 1 Measuring Spoon Set Spices and seasonings
  • 1 Ladle Serving soup
  • 2 Forks Shredding chicken
  • 1 Small Frying Pan Tortilla strip

Method
 

  1. Add diced onion and cook for 4 minutes until softened.
  2. Stir in garlic and cook for 30 seconds.
  3. Add cumin, chili powder, smoked paprika, salt, and black pepper.
  4. Stir continuously for 1 minute to bloom the spices.
  5. Add chicken breast and coat with the spice mixture.
  6. Add chicken breast and coat with the spice mixture.
  7. Pour in fire-roasted tomatoes, tomato paste, and chicken broth.
  8. Bring to a gentle boil.
  9. Reduce heat and simmer for 20 minutes.
  10. Remove chicken and shred using two forks.
  11. Return shredded chicken to the pot.
  12. Add black beans and corn.
  13. Simmer for another 10 minutes.
  14. Stir in lime juice and fresh cilantro.
  15. Taste and adjust seasoning.
  16. Ladle into serving bowls.
  17. Top with avocado, tortilla strips, cheese, sour cream, and lime wedges.
  18. Serve immediately.

Video

Notes

  • Rotisserie chicken can replace chicken breast for faster preparation.
  • Add jalapeños for extra heat.
  • For a thicker soup, blend 1 cup of the soup and return it to the pot.
  • Fresh lime juice greatly improves the final flavor.
  • Tortilla strips should be added just before serving to maintain crunch.
  • Leftovers can be refrigerated for up to 4 days.