Soups & Stews
BJ’s Brewhouse tortilla soup recipe delivers that perfect balance of smoky, savory broth and crispy tortilla strips that make every spoonful irresistible. The secret lies in slow-simmered chicken broth infused with garlic, onions, and spices, topped with perfectly toasted tortilla strips that add satisfying crunch.
I’ve recreated this restaurant favorite at home—rich, hearty, and packed with all the classic toppings you crave.
This recipe starts with a deep, flavorful base where chicken, tomatoes, and spices meld together over 30 minutes of simmering. The key to that signature crispy texture?
Toasting the tortilla strips in oil until golden and slightly charred—just like they do at BJ’s. Black beans, corn, and melted cheese add substance, while avocado and sour cream bring the fresh, creamy contrast that makes this soup unforgettable.
By the time you assemble it, you’ll have a bowl that’s as visually appealing as it is delicious—warm, smoky broth topped with crispy strips, melted cheese, and all the fixings piled high.
The combination of textures and flavors is what makes this dish so addictive, and it’s easier to recreate at home than you might think.
Serve with warm cornbread or a side salad for the full BJ’s experience. Let’s get cooking—this soup is perfect for feeding a crowd or meal prepping for the week.
Ingredients for bj's brewhouse tortilla soup
Six servings of restaurant-style tortilla soup—crispy, smoky, and packed with all the fixings you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced into small pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano preferred, undrained |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Black Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, thawed |
| Tortilla Chips 🍟 | 1 package | Blue corn or regular, crushed |
| Vegetable Oil 🫒 | ¼ cup | For crisping tortilla strips |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp or mild |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Avocado 🥑 | 1 whole | Ripe, sliced or diced |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Minced, for smoky flavor |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken breast is your flavor anchor here. Look for plump, boneless pieces at the meat counter—Costco or Trader Joe's usually have great cuts. For the tortilla chips, blue corn adds that signature BJ’s color, but regular chips work fine if that’s what you’ve got. The San Marzano tomatoes? Worth the splurge if you can find them—they’re sweeter and less acidic, which keeps the soup from tasting canned. If you can’t, no worries: just pick a good-quality brand with minimal seasoning. The chipotle peppers in adobo are key for that smoky depth—Penzeys sells them in small jars perfect for this recipe.
No chipotle peppers? Smoked paprika at double the amount gets you close. Short on chicken broth? Low-sodium beef broth works too. The corn can be fresh, frozen (thawed), or even canned—just drain it well. For the tortilla strips, if you can’t find pre-crushed chips, pulse them in a food processor until they’re small pieces. The black beans? Canned is fine, but if you’re prepping ahead, cook your own for better texture. And the avocado? Add it last so it stays fresh and vibrant—no one likes sad, brown avocado in their soup.
This soup tastes even better the next day—3-4 days in the fridge if you store it right. Keep the tortilla strips separate until serving so they stay crispy. Freezes beautifully for up to 3 months, though the avocado and sour cream are best added fresh when reheating. For meal prep, portion the broth and toppings separately—assemble bowls just before eating so everything’s at its best. Leftovers? Double the batch and freeze half—this is the kind of soup that disappears fast.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s literally one pot—no chopping mountains of veggies, no last-minute cleanup. Just dice an onion, shred some chicken, and toss it all in with the broth and tomatoes. The broth does most of the work while you stir occasionally.
- Garlic Bomb Flavor: Between us, the garlic here isn’t subtle—it’s bold. Those cloves caramelize just enough to give the soup this deep, savory punch that lingers. Honestly, I’ve tried lighter versions, but this one? It’s the kind of dish that makes you go back for seconds without even thinking.
- Game for Any Day: This soup is my secret weapon for lazy Sundays, rushed weeknights, or when friends drop by unannounced. Serve it with tortilla chips for crunch, or let it sit overnight—it tastes even better the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: I make this at least twice a month because it’s cheap but never feels cheap. Chicken breast stretches far with broth and tomatoes, and the onion and garlic add layers of flavor without breaking the bank. Plus, leftovers freeze like a dream—just reheat and enjoy.
Step-by-step instructions for BJ's Brewhouse tortilla soup
Here's how to recreate that signature smoky, hearty soup with restaurant-quality crispy tortilla strips.
Sear and Cook the Chicken Breast
Heat a large Dutch oven over medium-high heat and add the 2 lb chicken breast cut into bite-sized pieces. Season immediately with ½ tsp salt and ¼ tsp black pepper. Cook for 6-8 minutes until the chicken is lightly browned and cooked through to 165°F internal temperature.
Remove the chicken and set aside. You'll shred it later, but don't skip this searing step—it adds deep flavor to the soup. If the pan starts smoking too much, reduce heat slightly, but don't walk away. Chicken burns quickly when left unattended.
Build the Smoky Tomato Base
In the same Dutch oven, add ¼ cup vegetable oil and heat over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Add the 6 cloves minced garlic and 2 tbsp minced chipotle peppers in adobo, cooking for 1 minute until fragrant.
Stir in the 2 cups canned diced tomatoes (with juices), 4 cups chicken broth, 1 tsp ground cumin, 1 tsp salt, and ¼ tsp black pepper. Bring to a simmer and cook for 10 minutes to let the flavors meld. This is where that signature smoky depth comes from—don't rush this step.
Add Beans, Corn and Simmer
Return the shredded chicken to the pot and stir to combine. Add the 1.5 cups black beans and 1 cup corn kernels. Simmer for 5-7 minutes until everything is heated through. Taste and adjust seasoning if needed—this is your flavor checkpoint. The soup should be well-seasoned but not salty.
Here's the thing—BJ's version keeps the soup hearty but not overly thick. If it's too thick after simmering, add a splash of water or broth to reach your desired consistency. The soup should coat the back of a spoon but still be spoonable.
Prepare the Crispy Tortilla Strips
While the soup simmers, crush the 1 package tortilla chips into small pieces. Heat ¼ cup vegetable oil in a separate skillet over medium-high heat until shimmering. Add the crushed chips in batches and fry for 2-3 minutes per batch until deep golden brown and crispy.
This is the moment that matters: crispy tortilla strips make or break the dish. Don't overcrowd the pan or they'll steam instead of crisp. Drain on paper towels and keep warm. If they lose crispiness while you finish the soup, reheat them in the oven at 350°F for 2-3 minutes.
Assemble and Serve
Ladle the hot soup into bowls. Top each serving with ¼ cup crispy tortilla strips, ¼ cup shredded cheddar cheese, 2 tbsp diced avocado, and 1 tbsp sour cream. The contrast of warm soup with cool avocado and creamy sour cream is what makes this dish so satisfying.
Serve immediately while the tortilla strips are still crispy. If you wait too long, they'll soften and lose that satisfying crunch. Garnish with additional black pepper if desired. This soup is even better the next day when flavors have time to meld, but the tortilla strips will need reheating.
Pro Tips For Making Bj'S Brewhouse Tortilla Soup
- Sear Chicken in Batches: Thinly sliced chicken breast cooks faster and stays juicier when you work in small groups—no one likes rubbery chunks. Heat your oil until it shimmers, add half the chicken, and cook undisturbed for 2-3 minutes per side. Crowd the pan, and you’ll steam the meat instead of sear it.
- Char the Onion Low: That deep, caramelized flavor in BJ’s soup comes from slow cooking the onions. After sautéing them until soft, turn the heat down to medium-low and let them cook uncovered for 10-15 minutes. Stir occasionally—yes, it’s tedious, but skipping this step leaves the soup tasting flat.
- Deglaze with Broth, Not Water: The browned bits stuck to your pot are flavor gold. After removing the chicken, pour in ½ cup of the chicken broth instead of water to scrape them up. Those bits dissolve into the soup, adding richness that water just can’t match.
- Toast the Tortilla Strips: Crispy tortilla strips are the soul of this soup. After simmering the broth and tomatoes, drain the tortillas well, then toss them in a dry skillet over medium-high heat for 1-2 minutes until they’re golden and slightly puffed. Wet tortillas steam instead of crisp—don’t skip the dry run.
Creative variations of this dish
Spicy Chipotle Twist
Want to kick up the heat? Add an extra 1 tbsp chipotle peppers in adobo to the soup base for a smoky, fiery kick. For even more depth, mix ½ tsp smoked paprika into the 1.5 cups black beans before adding them to the pot.
This variation keeps the dish smoky but adds a subtle heat that pairs perfectly with the creamy avocado and sour cream. 🌶️
White Bean Swap
Swap the black beans for 1.5 cups cannellini beans for a creamier texture and milder flavor. Cannellini beans hold their shape better when heated and add a subtle nuttiness that complements the smoky broth.
Just be sure to rinse them well before adding to the soup. This variation works especially well if you’re serving the soup to kids or guests who prefer a milder taste.
Cheesy Loaded Version
Take it to the next level with extra cheese! Sprinkle ¼ cup shredded Monterey Jack or pepper jack cheese on top of the regular cheddar for a sharper, creamier finish. For a baked option, broil the assembled soup for 2-3 minutes until the cheese is bubbly and golden.
This creates a crispy cheese crust that adds a whole new texture to the dish. 🧀
Avocado Lime Dressing
Brighten up the soup with a quick avocado-lime dressing. Blend ½ avocado, 2 tbsp sour cream, 1 tbsp lime juice, salt, and pepper until smooth.
Drizzle this over the top of the soup just before serving for a tangy, creamy contrast. This adds freshness and balances the smoky flavors beautifully.
Protein-Packed Additions
Boost the protein by adding ½ cup cooked shredded chicken or ½ cup blackened shrimp on top. For a vegetarian option, stir in ½ cup cooked quinoa or ½ cup roasted chickpeas for extra substance.
These additions keep the soup hearty and satisfying while adding new textures and flavors. Perfect for meal prep or feeding a crowd!
Slow Cooker Adaptation
Make this soup hands-off by using a slow cooker. Sauté the chicken, onion, garlic, and chipotle peppers as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
The slow cooking enhances the flavors even more, making it ideal for busy days. Just crisp the tortilla strips separately before serving. ⏰
Nutrition facts
Frequently asked questions
Can I make this tortilla soup ahead of time?
Yes! Store the broth and toppings separately in airtight containers for 3-4 days in the fridge. Reheat the broth until steaming hot, then crisp the tortilla strips fresh in oil just before serving. For freezing, keep the broth and toppings (except avocado/sour cream) for up to 3 months. Add fresh toppings when reheating.
What if I don't have chipotle peppers in adobo?
Use 1 tsp smoked paprika plus ½ tsp cayenne pepper for a smoky kick, or 1 tbsp hot sauce (like Cholula) mixed with 1 tsp brown sugar to balance. For milder flavor, just double the cumin to 2 tsp—it'll still taste delicious but lose some smokiness.
How do I keep the tortilla strips crispy?
Fry them in small batches until deep golden brown—don't overcrowd the pan! Drain on paper towels and keep warm in a 200°F oven while finishing the soup. For extra crunch, sprinkle with ¼ tsp baking powder before frying (it helps absorb moisture).
Can I make this soup vegetarian?
Swap the chicken for 1.5 cups cooked lentils or extra beans, use vegetable broth, and add 1 tbsp soy sauce for umami. For a cheesy version, top with ¼ cup vegan cheese and skip the sour cream (use coconut yogurt instead). The smoky chipotle flavor still shines!
Why does my soup taste too salty?
Low-sodium broth and canned tomatoes often have hidden salt. Taste as you go—if it's too salty, add ½ cup water or broth to dilute. For beans, rinse them well before adding. The key is balancing the salt with acid (lime juice) and sweetness (corn/tomatoes).