Soups & Stews
This BJ's chicken tortilla soup copycat recipe delivers the restaurant's signature crispy celery crowns and creamy cumin-tomato swirls in your own kitchen. The secret lies in perfectly seasoned chicken, slow-simmered broth, and crispy tortilla strips that stay crunchy even when submerged.
I've replicated the exact flavor balance—savory, slightly spicy, and rich with layers of cumin and garlic—that makes this soup so addictive.
The process starts with golden-brown chicken thighs that stay juicy while developing deep flavor, then moves to a tomato-based broth infused with cumin, chili powder, and a touch of cinnamon for warmth.
While the soup simmers, we'll crisp up celery and tortilla strips separately to maintain that signature texture contrast. Every spoonful delivers tender chicken, hearty beans, and crispy toppings that add satisfying crunch.
What sets this copycat version apart is the attention to detail—properly browning the chicken, balancing spices for authentic depth, and achieving that perfect crisp on the tortilla strips without turning them soggy.
The result is a bowl of soup that tastes like you ordered it straight from BJ's, complete with all the comforting flavors and textures you love.
Ready in about 45 minutes, this recipe serves a crowd and reheats beautifully, making it perfect for meal prep or feeding hungry guests. The instructions walk you through each step to ensure you achieve that restaurant-quality texture and flavor at home.
Ingredients for bj's chicken tortilla soup copycat
Find these ingredients at your grocery store—most are pantry staples with a few specialty touches.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 ½ lb | Trimmed of excess fat |
| Celery Stalks 🧅 | 4 whole | Thick-cut for crispy crowns |
| Large Yellow Onions 🧅 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Diced Tomatoes (28 oz can) 🍅 | 1 can | San Marzano if available |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Flour Tortillas 🌯 | 6 whole | Medium size, cut into strips |
| Black Beans (15 oz can) 🌱 | 1 can | Drained and rinsed |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Ground Cinnamon 🌿 | ½ tsp | For subtle warmth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | ½ cup | For browning chicken |
| Sour Cream 🥛 | ½ cup | For serving, full-fat |
| Shredded Cheese (Monterey Jack) 🧀 | 1 cup | For topping, sharp flavor |
The chicken thighs are non-negotiable here. Bone-in, skin-on stays juicier than breasts, but boneless works too. Look for thighs with good marbling at the meat counter—they'll give you that rich, tender texture. For the celery crowns, thick-cut stalks (about 3 inches long) are key—they crisp up perfectly. I grab mine from the produce section and trim the leaves off before cutting. The tortillas? Flour, not corn, and medium size—thinner ones burn faster. If you can't find San Marzano tomatoes, any good-quality diced tomatoes will do.
No cumin? Smoked paprika at half the amount gets you close, but the toasted cumin is what makes this taste like BJ's. The chili powder can be swapped for 1 tbsp of ancho chili powder if you want more depth. Running short on chicken broth? Water plus 1 tbsp bouillon powder works in a pinch. For the tortilla strips, cut them into 1-inch-wide strips—they crisp best that size. And if you don't have sour cream, Greek yogurt thinned with a splash of milk is a great stand-in. The cheese? Monterey Jack or pepper jack both work, but skip pre-shredded—it gets clumpy.
This soup tastes even better the next day—reheats beautifully in the microwave or on the stove. Store leftovers in the fridge for 4-5 days, or freeze portions for up to 3 months. I like to make a double batch and freeze half—perfect for lazy weeknights. For crispy tortilla strips, fry them fresh before serving. They lose their crunch if added to the soup too early. The celery crowns? Make them ahead and store in the fridge—they stay crisp for up to 3 days.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just dump the chicken thighs, onions, celery, and garlic into a pot, add the diced tomatoes, and let it simmer. No fancy techniques, no extra bowls, and the flavors meld together like they’ve been cooking all day.
- Garlic Bomb Flavor: Between us, that minced garlic and onions caramelizing in the pot? Chef’s kiss. The chicken thighs get so tender they practically fall apart, and the canned tomatoes add that tangy depth that makes it taste like you spent hours on it.
- Lunchbox Hero: This soup is my go-to for meal prep—pack it in jars or thermoses, and it stays warm and delicious for days. Honestly, I make a double batch on Sundays and eat it all week, even on days when I’m too tired to think.
- Budget Win: Chicken thighs are cheap, celery lasts forever, and a can of tomatoes stretches this into multiple servings. I’ll be real: my grocery bill stays sane, and my freezer stays stocked with a freezer-friendly version that’s just as good reheated.
Step-by-step instructions for BJ's chicken tortilla soup copycat recipe
Here's how to recreate that signature BJ's flavor with crispy celery crowns and rich, spiced broth.
Brown the Chicken and Prepare the Base
Heat the 0.5 cup olive oil in a large Dutch oven over medium-high heat. Pat the 2.5 lb boneless chicken thighs completely dry with paper towels—this ensures maximum browning. Add the chicken in a single layer and cook for 8-10 minutes per side until the skin is deep golden brown and crispy. You want that rich, caramelized flavor that forms the soup's foundation.
Once browned, remove the chicken and set it aside. In the same pot, add the 2 whole large yellow onions and 4 whole celery stalks, cut into thick slices for those signature crispy crowns. Cook for 5-6 minutes until softened but still holding their shape. Add the 6 cloves minced garlic and stir for 30 seconds until fragrant—this prevents burning while infusing flavor.
Build the Spiced Tomato-Broth Mixture
Stir in the 1.5 tbsp ground cumin, 1.5 tbsp chili powder, 0.5 tsp ground cinnamon, 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute to toast the spices and deepen their flavor. Pour in the 1 can diced tomatoes (with juices) and 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. These bits pack serious flavor—don't miss them!
Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 20 minutes. This allows the spices to meld and the flavors to develop fully. The soup should smell rich and aromatic—like a warm hug in a bowl.
Shred the Chicken and Add Beans
Return the browned chicken to the pot and let it simmer for 10-12 minutes until the meat is fork-tender and easily shreds. Use two forks to pull the chicken apart directly in the pot—this keeps all those flavorful juices incorporated. Discard any large bones or connective tissue.
Add the 1 can drained and rinsed black beans to the pot and stir gently. Simmer for another 5 minutes to heat through. The beans should be warm but still hold their shape—overcooking turns them mushy, and we want that satisfying bite in every spoonful.
Prepare the Crispy Tortilla Strips
While the soup simmers, cut the 6 whole flour tortillas into ½-inch wide strips. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Fry the tortilla strips in batches for 1-2 minutes per side until they're golden brown and crispy. Drain on paper towels to remove excess oil—these should be crunchy enough to stand up to the creamy soup.
Here's the thing—don't skip this step. The crispy tortilla strips are what make this soup special. They add texture contrast and that signature BJ's crunch. If they soften too quickly in the soup, fry them fresh just before serving.
Finish and Serve
Ladle the hot soup into bowls, leaving room at the top. Top each serving with crispy tortilla strips, then dollop with 0.5 cup sour cream and sprinkle with 1 cup shredded Monterey Jack cheese. The cheese should melt slightly from the heat of the soup, creating a creamy blanket over the rich broth.
Serve immediately while the tortilla strips are still crispy and the cheese is just beginning to melt. The contrast of creamy soup, crispy tortilla strips, and tender chicken creates the perfect balance of textures and flavors that make this copycat recipe so beloved.
Pro Tips For Making Bj'S Chicken Tortilla Soup Copycat
- Sear the Chicken Hard: I learned this the hard way—rushing the chicken browning means flavorless soup. Get those thighs golden in a hot skillet with 1 tablespoon of oil (about 4-5 minutes per side), or the soup will taste like it’s missing something. The crust locks in moisture and depth.
- Julienne That Celery: Skip the rough chop—BJ’s version uses thin, matchstick celery. It cooks faster, blends smoother, and adds a professional texture. Take an extra 30 seconds to slice it uniformly, or you’ll end up with chewy bits lurking in every spoonful.
- Salt the Tomatoes First: This isn’t just about seasoning—it’s about balance. Sprinkle ½ teaspoon of salt over the diced tomatoes before adding them to the pot, then let it sit for 5 minutes. It draws out excess water and mellows the acidity, so the soup doesn’t turn tangy later.
- Don’t Skip the Onion Sweat: Low and slow is the name of the game here. Cook the onions for 8–10 minutes until they’re translucent and just starting to caramelize. Rushing this step means your soup will taste raw and sharp—like you’re eating onion juice, not comfort food.
Essential equipment for this dish
Dutch Oven Essentials
The large Dutch oven is your secret weapon for this recipe—it's deep enough to handle the soup's volume while providing even heat distribution. I recommend a 5-6 quart Dutch oven like the Lodge Pre-Seasoned Cast Iron Dutch Oven (about $40) for its durability and heat retention.
If you don’t have cast iron, a stainless steel Dutch oven (like All-Clad) works too, but monitor heat more closely. 🌡️
Skillet for Crispy Strips
A 10-12 inch heavy-bottomed skillet is perfect for frying the tortilla strips—it ensures even cooking and prevents oil splatter. I use a stainless steel skillet (like Made In) because it heats up quickly and maintains consistent temperatures.
Avoid non-stick—it can’t handle the high heat needed for crispy results. For extra safety, use a silicone spatula to flip the strips without sticking. 🔥
Precision Tools
Invest in a sharp chef’s knife (like Victorinox Fibrox) for chopping onions and celery into even slices—they’ll crisp perfectly. A microplane (for garlic) and measuring spoons (for spices) ensure accuracy.
Don’t skip the instant-read thermometer (like ThermoWorks) to check chicken temp—it should reach 165°F for safety. A fine-mesh strainer also helps drain beans without breaking them. 💡
Optional Upgrades
For celery crowns, a mandoline slicer (like OXO Good Grips) makes even cuts in seconds. If you love batch cooking, a slow cooker (like Instant Pot) can hold the soup while you fry toppings—just transfer to a pot to crisp the tortilla strips fresh.
A ladle with a deep bowl (like OXO Good Grips) makes serving easier without spills. 🍲
Budget-Friendly Swaps
No Dutch oven? A large pot with a tight-fitting lid works—just stir more frequently to prevent sticking. Skip the skillet and bake tortilla strips on a wire rack in the oven at 400°F for 8-10 minutes for a lighter crunch.
A wooden spoon (like Oomi) helps stir without scratching your pot. Every tool matters, but these swaps keep the recipe achievable. 💪
Nutrition facts
Frequently asked questions
Why does BJ's tortilla soup use chicken thighs instead of breasts?
The thighs stay juicier and develop richer flavor during cooking—key for that signature BJ's taste! Chicken thighs have more fat and connective tissue, which melts into the broth for deeper flavor. Breasts would dry out and lack that satisfying richness in every spoonful.
Can I make this soup in a slow cooker?
Yes, but with adjustments! Brown the chicken and veggies first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the tortilla strips fresh before serving—they won't crisp properly in the slow cooker. Fry them separately just before eating.
How do I keep the tortilla strips crispy when adding them to the soup?
Fry them fresh just before serving—that's the secret! If you add them too early, they'll soften. For extra crunch, toss the fried strips in a tiny bit of cornstarch before adding to the soup. Another trick: Use a slotted spoon to place them directly on top of each serving.
What if I don't have cumin or chili powder?
No problem! For cumin, use 1 tbsp smoked paprika plus ½ tsp coriander. For chili powder, substitute 1 tbsp ancho chili powder or ½ tsp cayenne plus 1 tsp paprika. The spices create the soup's signature warmth—just adjust to taste. Toasting the spices in the pot helps bring out their flavors even with substitutes.
Can I make this soup ahead of time?
Make the soup base (without toppings) up to 3 days ahead and store it in the fridge. Reheat gently on the stove, then add the crispy tortilla strips fresh. For freezing, package the soup (without toppings) in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.