Soups & Stews
This BJ's chicken tortilla soup copycat recipe delivers the same creamy, layered flavors you crave from your favorite restaurant—right in your own kitchen.
The secret lies in a slow-simmered broth infused with cumin, chili powder, and garlic, which forms the rich foundation for tender shredded chicken and crisp tortilla strips. I've perfected this version after testing multiple iterations, ensuring every spoonful captures that perfect balance of spice, creaminess, and smoky depth.
The recipe begins with building a bold, aromatic base by sautéing onions, garlic, and spices before adding chicken and broth. As it simmers, the flavors meld together, creating a velvety texture that's impossible to resist.
The tortilla strips are toasted to a perfect golden crisp, adding a satisfying crunch that contrasts beautifully with the creamy soup. What sets this apart is the attention to detail—like using corn tortillas for authentic flavor and a touch of sour cream to elevate the richness.
By the time you're done, you'll have a restaurant-quality bowl of soup that's packed with tender chicken, hearty black beans, and crispy tortilla strips floating in a creamy, spiced broth.
The topping of shredded cheese, avocado, and cilantro adds freshness and color, making each bite feel like a little vacation. This is the kind of copycat recipe that doesn’t just mimic—it elevates the original, with deeper flavor and a texture that’s hard to beat.
Whether you're serving a crowd or meal prepping for the week, this soup holds up beautifully. The instructions are clear, the steps are straightforward, and the results are unmistakably BJ's—without the wait or the markup. Let’s get cooking!
Ingredients for bj's chicken tortilla soup copycat
Pantry staples meet bold flavors for this restaurant-style copycat soup—creamy, spiced, and packed with texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lbs | Cut into 1-inch pieces |
| Yellow Onions 🧅 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Corn Tortillas 🌽 | 12 whole | 6-inch size, cut into strips |
| Black Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Cream Cheese 🧀 | 4 oz | Creamy style, softened |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for depth |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Avocados 🥑 | 2 whole | Ripe, diced for topping |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for garnish |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | For final topping |
The chicken thighs are non-negotiable here—they stay juicy and tender while the broth develops that deep, smoky flavor. Grab bone-in, skin-on thighs if you want extra richness, but boneless works too. Trader Joe's carries great pre-cut chicken pieces, or ask your butcher to trim them for you. The corn tortillas should be 6-inch size—they crisp up perfectly when toasted. If you can't find them, flour tortillas work in a pinch, but the flavor won't be quite as authentic. For the spices, Penzeys or bulk bins at natural markets have the best quality, but the regular grocery store stuff is fine if it's fresh.
No sour cream? Greek yogurt works beautifully—just thin it with a splash of broth. Running low on cream cheese? Substitute half the amount of sour cream, but the texture will be slightly lighter. The black beans can be canned or cooked from dry—just make sure they're not mushy. If you're watching sodium, rinse the beans thoroughly. For the avocado, Hass varieties are ideal, but any ripe avocado will do. The cilantro? Fresh is best, but if you're not a fan, parsley works as a substitute. And trust me on the cream cheese—it's what gives that signature creamy texture.
This soup tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 4 days. For meal prep, portion it into 4-cup servings—it reheats beautifully on the stove or microwave. The tortilla strips can be toasted fresh or reheated in a dry skillet for 30 seconds to restore crispness. Freezes well for 3 months, but the tortilla strips may get soggy, so add them fresh when serving. The avocado and cilantro should be added right before eating—no storage needed.
Why You'll Love This Recipe
- Honestly, I swear by this: chicken thighs simmer right in the pot with onions and garlic, then the broth comes together without a single extra dish. Just stir, taste, and let it work its magic.
- Tortilla Crunch Magic: The black beans and toasted corn tortillas add that signature crunch—no fancy techniques, just tear them up and fry for 30 seconds. It’s the little detail that turns good soup into that soup.
- One-Pot Wonder: Honestly, I swear by this: chicken thighs simmer right in the pot with onions and garlic, then the broth comes together without a single extra dish. Just stir, taste, and let it work its magic.
- Lunchbox Hero: Between us, this is my go-to for meal prep—pack it cold or reheat it, and it’s still hearty enough to fill you up. The beans and chicken hold together perfectly, so you’re not left with sad, watery leftovers.
Step-by-step instructions for BJ's chicken tortilla soup copycat recipe
Here's how to recreate that signature creamy texture and layered spice profile at home.
Sear the Chicken Thighs for Deep Flavor
Heat a large Dutch oven over medium-high heat with 1 tablespoon of oil. Add the 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces, working in batches to avoid crowding. Sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. You'll know it's ready when the edges develop a nice crust and the meat releases easily from the pan.
Remove the chicken and set aside. The seared chicken adds fundamental depth to the soup's flavor profile—don't skip this step. I like to press down gently on the pieces during the first minute to prevent curling, which ensures even contact with the pan for maximum browning.
Build the Spiced Base with Onions and Aromatics
In the same Dutch oven, add 1 tablespoon of oil and the 2 whole yellow onions diced medium. Cook over medium heat for 5-6 minutes until softened and beginning to caramelize. Add the 6 cloves minced garlic and cook for 30 seconds until fragrant—this prevents bitter garlic flavors.
Stir in the 1.5 tablespoons ground cumin, 1.5 tablespoons chili powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cook for 1 minute until the spices are toasted and aromatic. This spice blend is the soul of the soup—don't rush this step. The spices should smell warm, earthy, and slightly smoky.
Simmer the Soup with Chicken Broth and Black Beans
Return the seared chicken to the pot. Pour in the 6 cups chicken broth and add the 1.5 cups drained and rinsed black beans. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes. This allows the flavors to meld while keeping the soup from becoming too thick.
Use an immersion blender to partially blend about half the soup until slightly thickened but still chunky. This creates that signature creamy texture without losing the hearty texture. If you don't have an immersion blender, carefully transfer half the soup to a blender, blend until slightly thickened, then return to the pot.
Create the Creamy Layer with Cheese and Tortilla Strips
Reduce heat to low and stir in the 4 oz softened cream cheese and 0.5 cup sour cream until completely melted and smooth. This creates that luxurious, velvety texture that makes this soup so special. The mixture should be fully incorporated with no lumps—if you see any, whisk vigorously until smooth.
Add the 12 corn tortillas cut into strips and simmer for 5 minutes until they soften but still hold their shape. The tortilla strips should be tender but not mushy—this is where the soup gets its signature texture contrast. If the soup seems too thick, add 1-2 tablespoons of water or broth to reach your desired consistency.
Finish and Serve with Fresh Toppings
Taste and adjust seasoning with additional salt if needed. Ladle the soup into bowls and top each serving with 1/6 of the 2 whole avocados diced, 1/6 of the 0.5 cup chopped fresh cilantro, and 1/6 of the 1 cup shredded Monterey Jack cheese. The avocado adds freshness, the cilantro brings brightness, and the cheese provides a final salty crunch.
Serve immediately while the soup is hot and the tortilla strips are still holding their shape. Each bite should deliver that perfect balance of creamy, spicy, and hearty textures with layers of flavor in every spoonful. The copycat version is ready to impress your dinner guests!
Pro Tips For Making Bj'S Chicken Tortilla Soup Copycat
- CRISP THE CHICKEN RIGHT: After browning the chicken thighs, pat them extra dry with paper towels and let them sit for 10 minutes before adding liquid. I used to rush this, and the soup always ended up greasy—now they stay crispy even after simmering.
- CHOP ONIONS FINE AND FAST: Dice the yellow onion into 1/4-inch pieces before heating the oil—smaller bits caramelize faster and won’t turn mushy. I learned this the hard way when my first batch tasted bland because the onions stayed raw.
- DON’T SKIP THE BEAN DRAIN: Rinse and drain the black beans thoroughly before adding them, or the soup will turn into a thick, pasty mess. Trust me, your future self will thank you when the texture stays creamy but not gluey.
- TOAST TORTILLAS SEPARATELY: Warm the tortillas in a dry skillet for 30 seconds per side after the soup’s done—this keeps them crispy instead of soggy. I was skeptical until I tried it, and now I never serve them straight from the recipe.
Flavor customization for bj's chicken tortilla soup copycat
Spicy Kick Boost
If you love heat, add 1 teaspoon cayenne pepper or ½ teaspoon crushed red pepper flakes to the spice blend when sautéing onions. For a smoky kick, swap ½ teaspoon of the chili powder for smoked paprika.
I've found that Penzeys chipotle powder adds a deep, smoky heat that mimics the restaurant version perfectly. 🌶️
Creamier Texture
For an extra-creamy version, stir in 2 oz additional cream cheese or replace the sour cream with ½ cup Mexican-style crema. I also love adding ¼ cup evaporated milk to the broth before blending for a richer base.
The result? A soup so velvety, it feels like a hug in a bowl.
Vegetable Add-Ins
Boost nutrition by adding 1 cup diced bell peppers or 1 zucchini when simmering the soup. For heartier texture, stir in ½ cup corn kernels (fresh or frozen). I've even tried ½ cup diced mushrooms for an umami depth that pairs beautifully with the spices.
Protein Swaps
Make it vegetarian by replacing chicken with 1.5 cups cooked quinoa or 1.5 cups lentils. For seafood lovers, swap in 1 lb shrimp sautéed with the spices.
The shrimp adds a sweet contrast to the smoky broth—just cook it separately and add it back at the end to keep it tender.
Tortilla Variations
Use flour tortillas instead of corn for a milder flavor, or try blue corn tortillas for a nuttier taste. For extra crunch, bake the tortilla strips at 375°F for 5-7 minutes before adding them to the soup.
I've also experimented with tortilla chips (like Tostitos) for a quicker, crispier option.
Cheese Flexibility
Swap Monterey Jack for cheddar (sharper flavor) or pepper jack (spicy kick). For a dairy-free option, use vegan cheese shreds or a sprinkle of nutritional yeast for a cheesy note. The cheese is what ties all the flavors together—don't skip it, but feel free to play with types! 🧀
Nutrition facts
Frequently asked questions
Why does BJ's tortilla soup have such a creamy texture?
The secret lies in the combination of cream cheese and sour cream stirred into the broth, plus the partial blending of ingredients to create a velvety base. The restaurant version uses 4 oz cream cheese and ½ cup sour cream—don't skip these for that signature richness!
Can I make this soup ahead of time?
Store it in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight as they meld together. Just reheat on the stove with a splash of broth to restore creaminess. Add tortilla strips fresh when serving to keep them crisp.
What if my tortilla strips get soggy?
This happens when they simmer too long. Keep them in for only 5 minutes—they should be tender but still hold their shape. For extra crispness, toast them separately in a dry skillet for 30 seconds before adding to bowls. Another trick: Add them fresh to individual servings instead of cooking them in the soup.
How can I make this soup spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon chipotle powder to the spice blend when sautéing onions. For smoky heat, swap ½ teaspoon of chili powder for smoked paprika. Start with small amounts—you can always add more!
Can I substitute chicken breast instead of thighs?
Chicken thighs stay juicier and more flavorful when seared, but if you prefer breast, use 1.5 lbs cut into small pieces. Cook them for 5-6 minutes until fully done (internal temp 165°F) before adding to the soup. The breast will be leaner, so consider adding 1 tablespoon oil to the pot to prevent drying.