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Bj's Restaurant Chicken Tortilla Soup Recipe
Emma

Bj's Restaurant Chicken Tortilla Soup Recipe

5 from 1 vote
Wanna know what hits the spot every single time? A big ol’ bowl of warm, cozy soup. And not just any soup-I’m talkin’ about Bj’s Restaurant Chicken Tortilla Soup Recipe. Oh boy, it’s something special.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Starter
Cuisine: American
Calories: 448
Ingredients Method Video Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 14.5 oz can diced tomatoes with green chilies
  • 1 cup frozen corn or canned
  • 2 cups cooked shredded chicken white meat preferred
  • ¼ cup chopped fresh cilantro
  • 1 avocado diced
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese
  • Tortilla strips or crushed tortilla chips for topping
  • Optional: sour cream and lime wedges for serving

Method
 

  1. Sauté the Base:In your soup pot, heat the olive oil over medium heat. Toss in the diced onion and cook until it’s soft and translucent-about 3 to 4 minutes. Add in the minced garlic and cook for another 30 seconds
  2. Season It Up:Sprinkle in your cumin, chili powder, smoked paprika, salt, and pepper. Stir it all around and let the spices toast a little-this is where the flavor magic begins!
  3. Build the Soup:Pour in the chicken broth and canned tomatoes (juice and all). Bring it all to a simmer.
  4. Add the Good Stuff:Stir in the corn and shredded chicken. Let everything simmer together for 10–15 minutes, so the flavors can get to know each other real good.
  5. Final Touch:Right before serving, mix in the chopped cilantro. Taste and adjust seasoning if needed.
  6. Serve It Right:Ladle the soup into bowls and pile on your toppings-chunks of avocado, both cheeses, and those golden, crispy tortilla strips. A dollop of sour cream and a squeeze of lime never hurt anybody either!

Video

Notes

Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. If freezing, skip the avocado and toppings-just freeze the base. It’ll stay good for up to 3 months. Reheat gently on the stove or in the microwave, and top fresh right before serving.