BJ’s Restaurant has a menu filled with many favorites, but one dish always gets extra attention – the chicken tortilla soup.
This recipe has become a comfort bowl for so many people who enjoy visiting the restaurant.
The reason people enjoy the BJ’s chicken tortilla soup is the way simple ingredients blend into a deep, flavorful bowl. The broth is rich, the chicken is tender, and the toppings bring freshness and crunch.
At the restaurant, it often feels like one bowl is never enough, and that’s what inspired many people to try it at home.
Making this recipe at own kitchen gives you the chance to add as many toppings as you like. It’s the recipe that makes dinner feel special without being hard to prepare.
Why Is It Called Chicken Tortilla Soup
The name “chicken tortilla soup” comes from two key parts: the chicken that forms the base of the dish and the tortillas that are added for texture. Some people also call it tortilla soup or sopa de tortilla.
Over time, the name stuck because those tortilla strips became just as important as the chicken itself.
The soup also has roots in Mexican cooking, where tortillas are a big part of meals.
When you make this BJ’s restaurant chicken tortilla soup, you are making a dish with deep cultural history. The tortilla strips soak up the flavorful broth and add texture.

BJ’s Restaurant Chicken Tortilla Soup Ingredients
For the Chicken Broth
- 3 lb Chicken: This whole chicken creates the base for your flavorful broth that makes the soup rich. You can use chicken pieces instead.
- 2 Celery Stalks: These vegetables add good flavor and depth to the homemade broth you’re building. Carrots work as a substitute too.
- 1 Carrot: The carrot brings natural sweetness and color to your stock while cooking with other vegetables. Parsnips can replace carrots here.
- 1 Onion: This onion provides aromatic base flavor that makes your broth taste full and complete. Yellow or white onions both work fine.
- 5 Garlic Cloves: Garlic adds a savory punch to the broth and builds layers of taste. You can use pre-peeled cloves to save time.
- Thyme: Fresh or dried thyme brings an herbal note that pairs well with chicken and vegetables. Rosemary can substitute in small amounts.
- Parsley: This herb adds freshness and a mild flavor that balances the other strong ingredients. Cilantro can replace it for different taste.
- 10 Peppercorns: Whole peppercorns give gentle spice to the broth without making it too hot or overwhelming. Ground pepper works but less is needed.
- Salt: Salt enhances all the flavors and brings out the natural taste of each ingredient. Start light and add more later as needed.
- 3 Bay Leaves: These dried leaves add subtle complexity and depth to your homemade chicken stock. Skip them only in a pinch situation.
For the Soup
- 1 Onion: Diced onion creates the flavor base for your soup and adds texture when cooked down. Use what you have on hand readily available.
- 1 Green Bell Pepper: This pepper adds sweetness and color to your soup while providing nice texture and crunch. Red bell peppers work great too here.
- 2 Garlic Cloves: Chopped garlic brings bold flavor to the soup and makes everything taste more complete. Garlic powder can substitute in emergencies only.
- 1 tsp Cumin: This warm spice is essential for authentic taste and gives the soup its signature flavor. Ground coriander can replace in a pinch.
- 1 tbsp Oregano: Oregano provides earthy, slightly bitter notes that balance the sweetness from other ingredients. Mexican oregano is best but regular works.
- 1 tsp Chili Powder: This spice blend adds mild heat and depth without making the soup too spicy. Ancho chili powder gives smoky flavor instead.
- 1 tsp Paprika: Paprika brings color and a subtle sweet pepper flavor to the soup base. Smoked paprika adds an extra layer of depth.
- 14 oz Fire Roasted Tomatoes: These tomatoes provide rich, smoky flavor and thickness to the soup broth. Regular diced tomatoes can work as substitute.
- 14 oz Canned Black Beans: Black beans add protein, fiber, and hearty texture to make the soup more filling. Pinto beans can replace black beans easily.
- 3 Corns on the Cob: Fresh corn gives sweet pops of flavor and nice texture throughout the soup. Frozen corn kernels work when fresh isn’t available.
- 1 Lime (juice): Fresh lime juice adds bright acidity that wakes up all the other flavors. Lemon juice can substitute but tastes slightly different.
- ¼ Cup Cilantro: This herb adds fresh, bright flavor that cuts through the richness of the soup. Parsley works for those who dislike cilantro taste.
- 5 Corn Tortillas: Cut into strips and fried, these become crispy chips for topping the soup. Store-bought tortilla chips save time and work fine.
For Garnish
- Sour Cream: Creamy topping that cools down spice and adds richness to each spoonful of soup. Greek yogurt or Mexican crema work as alternatives.
- Avocado: Cubed avocado adds creamy texture and healthy fats that make the soup more satisfying. Skip it only when unavailable or too expensive.
- Radish: Sliced radish gives a crisp, peppery bite that contrasts with the warm, soft soup. Thinly sliced red onion can replace it here.
- Jalapeno: Fresh sliced jalapeno adds heat for those who want extra spice in their bowl. Serrano peppers work for even more heat and flavor.
- Cayenne Pepper: A sprinkle adds quick heat and spice to individual bowls without cooking it in. Red pepper flakes can substitute with similar results here.
- Lime: Extra lime wedges let each person add more acidity to their own taste preference. Keep them fresh and cut just before serving time.
- Mexican Cheese: Shredded cheese melts slightly into the hot soup and adds salty, creamy richness. Monterey Jack, queso fresco, or cotija cheese all work.
Recommended Equipment
- Large Stockpot – for making chicken broth
- Medium Pot or Dutch Oven – for cooking the soup
- Cutting Board and Sharp Knife – essential prep tools
- Large Bowl – for collecting chopped vegetables
- Strainer or Fine Mesh Sieve – to strain the broth
- Frying Pan or Skillet – for making tortilla chips
- Two Forks – for shredding the chicken
- Ladle – for serving the soup
- Paper Towels – for draining fried chips
- Measuring Spoons and Cups – for accurate measurements
How To Make BJ’s Restaurant Chicken Tortilla Soup
Step 1 | Make the Chicken Broth
Put the celery, carrot, onion, and garlic into your large stock pot. Pour in 3 quarts of cold water. Place the whole chicken into the pot. Add the bay leaves, thyme, parsley, and peppercorns.
Add a little salt. Place the pot on the stove. Let it heat up until it starts to boil.
Then, turn the heat down to low. Let it cook gently for about an hour and a half.

Step 2 | Prep the Vegetables and Chicken
While the broth cooks, chop your second onion and the green bell pepper. Cut the corn off the cobs. Chop the garlic finely. Cut the corn tortillas into thin strips.

Step 3 | Fry the Tortilla Strips
Pour about half an inch of vegetable oil into a frying pan. Heat it on medium. When the oil is hot, add a few tortilla strips. Do not crowd the pan. Fry them until they turn golden and crisp.
Use tongs to take them out. Place them on a plate with a paper towel to drain the oil. Sprinkle a little salt on them right away. Repeat until all strips are fried.

Step 4 | Shred the Chicken
After the broth has cooked, carefully remove the chicken out of the pot. Let it cool until you can touch it. Then, pull the meat off the bones.
Use two forks to shred all the chicken into small pieces. Throw away the skin and bones.

Step 5 | Strain the Broth
Set a strainer over a large bowl. Pour the broth through the strainer to remove all the vegetables and spices. You can also use a spoon to remove any fat from the top.

Step 6 | Make the Soup
Pour a little oil into the clean stock pot. Heat it on medium-high. Add the chopped onion and bell pepper. Cook until they become soft. Add the chopped garlic and cook for one more minute.
Now, add the fire-roasted tomatoes, cumin, oregano, chili powder, and paprika. Stir everything together.
Pour fresh chicken broth into the pot. Add the rinsed black beans and the corn. Then, add all of the shredded chicken.
Squeeze the juice from one lime into the soup. Add salt and black pepper to your taste. Stir well.

Step 7 | Simmer and Finish
Let the soup come to a boil. Then, turn the heat down to medium-low. Let it cook for about 10 more minutes so all the flavors can mix together. Turn off the heat. Stir in the chopped cilantro.

Step 8 | Serve
Ladle soup into bowls and top with your choice of garnishes – sour cream, avocado, radish, jalapeño, cheese, and a big handful of tortilla strips. Serve with lime wedges on the side.

Pro Tips & Chef Techniques
- Crispy Toppings: Always add tortilla strips right before serving so they stay crunchy instead of getting soggy in the pot.
- Spice Control: The soup base is mild. Keep the heat in the toppings—jalapeños, cayenne, or even a serrano pepper if you love spice.
- Rotisserie Shortcut: Short on time? Use a pre-cooked rotisserie chicken with a good quality broth. It still tastes great with less work.
- Easy Shredding: For super-fast shredded chicken, pop the cooked chicken into a stand mixer with a paddle attachment on low speed. It shreds in seconds.
What to Serve with Chicken Tortilla Soup
This soup is a full meal in a bowl, but it is nice to have something on the side. A simple side salad with a lime vinaigrette goes very well.
You can also serve warm cheese quesadillas for dipping. Some creamy refried beans or Mexican rice are also great choices.
At BJ’s restaurant, they often serve this soup with warm bread or a small side of chips and salsa.
At home, I like to keep it simple with extra tortilla chips and a big bowl of guacamole for everyone to share.
Make-Ahead and Storage
Make-Ahead Tips: Chicken tortilla soup is perfect for prepping ahead. The broth and chicken can be cooked a day before.
How to Store: Keep leftovers in an airtight container in the fridge. The soup will stay fresh for 3–4 days. Store tortilla strips separately to keep them crispy.
How to Reheat: Warm soup on the stove over medium heat. Stir occasionally until hot. For a quick option, microwave in 1–2 minute bursts, stirring in between. Avoid reheating tortilla strips – add them fresh.
Freezing: This soup freezes well without the toppings. Store cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
BJ’s Restaurant Chicken Tortilla Soup Recipe FAQs
1. Can I use rotisserie chicken instead of cooking a whole chicken?
Yes, rotisserie chicken is a great shortcut. Simply shred the meat and use store-bought broth instead of making it from scratch. It won’t be as rich as homemade, but it’s still tasty and saves time.
2. Are tortilla chips the same as tortilla strips?
Not exactly. Tortilla strips are usually fried at home from cut tortillas, while chips are pre-made and thicker. Chips are easier to use, but strips give a fresher, more authentic flavor.
3. Can I make this in a slow cooker?
Yes, it works great in a slow cooker. After you make the broth and shred the chicken, add everything (except the cilantro and garnishes) to the slow cooker. Cook it on low for 6-7 hours or on high for 3-4 hours. Stir in the cilantro right before serving.
4. How can I thicken the soup?
Mash some of the beans or blend a small portion of the soup, then stir it back in. This gives a naturally thicker texture without cream.
5. Why is the broth so important in this recipe?
The broth is the base of the whole dish. It holds all the spices and flavors together. A homemade broth from chicken and vegetables will give the deepest taste, but store-bought broth is a faster option.

BJ's Restaurant Chicken Tortilla Soup Recipe
Make and enjoy BJ’s Restaurant Chicken Tortilla Soup recipe with tender chicken, rich broth, and crispy tortilla strips for a comforting homemade meal.
Ingredients
For the Chicken Broth
- 3 lb whole chicken (or chicken pieces)
- 2 celery stalks
- 1 carrot
- 1 onion
- 5 garlic cloves
- 3 bay leaves
- 1 tsp thyme (fresh or ½ tsp dried)
- 2 tbsp parsley (or cilantro)
- 10 peppercorns
- 1 ½ tsp salt (adjust to taste)
- 3 quarts cold water
For the Soup
- 1 onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tbsp oregano (preferably Mexican)
- 1 tsp chili powder
- 1 tsp paprika (smoked or sweet)
- 14 oz can fire-roasted tomatoes
- 14 oz can black beans, rinsed and drained
- 3 ears corn, kernels cut off (or 2 cups frozen corn)
- 1 lime, juiced
- ¼ cup chopped cilantro
- 5 corn tortillas, cut into strips and fried
Garnish (Optional)
- Sour cream or Mexican crema
- Cubed avocado
- Sliced radish
- Fresh jalapeño slices
- Pinch of cayenne pepper or red pepper flakes
- Lime wedges
- Shredded Mexican cheese (cotija, queso fresco, or Monterey Jack)
Instructions
- Put the celery, carrot, onion, and garlic into your large stock pot. Pour in 3 quarts of cold water. Place the whole chicken into the pot. Add the bay leaves, thyme, parsley, and peppercorns. Add a little salt. Place the pot on the stove. Let it heat up until it starts to boil. Then, turn the heat down to low. Let it cook gently for about an hour and a half.
- While the broth cooks, chop your second onion and the green bell pepper. Cut the corn off the cobs. Chop the garlic finely. Cut the corn tortillas into thin strips.
- Pour about half an inch of vegetable oil into a frying pan. Heat it on medium. When the oil is hot, add a few tortilla strips. Do not crowd the pan. Fry them until they turn golden and crisp. Use tongs to take them out. Place them on a plate with a paper towel to drain the oil. Sprinkle a little salt on them right away. Repeat until all strips are fried.
- After the broth has cooked, carefully remove the chicken out of the pot. Let it cool until you can touch it. Then, pull the meat off the bones. Use two forks to shred all the chicken into small pieces. Throw away the skin and bones.
- Set a strainer over a large bowl. Pour the broth through the strainer to remove all the vegetables and spices. You can also use a spoon to remove any fat from the top.
- Pour a little oil into the clean stock pot. Heat it on medium-high. Add the chopped onion and bell pepper. Cook until they become soft. Add the chopped garlic and cook for one more minute. Now, add the fire-roasted tomatoes, cumin, oregano, chili powder, and paprika. Stir everything together.
- Pour your fresh chicken broth into the pot. Add the rinsed black beans and the corn. Now, add all of your shredded chicken. Squeeze the juice from one lime into the soup. Add salt and black pepper to your taste. Stir well.
- Let the soup come to a boil. Then, turn the heat down to medium-low. Let it cook for about 10 more minutes so all the flavors can mix together. Turn off the heat. Stir in the chopped cilantro.
- Ladle soup into bowls and top with your choice of garnishes—sour cream, avocado, radish, jalapeño, cheese, and a big handful of tortilla strips. Serve with lime wedges on the side.
Nutrition Information:
Serving Size: (per serving, based on 8 servings)Amount Per Serving: Calories: 385Total Fat: 16gSaturated Fat: 4gCholesterol: 85mgSodium: 700mgCarbohydrates: 31gSugar: 5gProtein: 29g
This BJ’s restaurant chicken tortilla soup recipe is filled with juicy chicken, a rich broth, and crispy tortilla strips.
At home, you can make it anytime and choose the toppings you enjoy most. It’s a warm and tasty bowl that feels just right any day of the week.