Soups & Stews
This BJ's copycat chicken tortilla soup delivers the same restaurant-quality flavors you crave at home, with its signature creamy dill velout and smoky tortilla crusts. The secret lies in slow-cooked chicken, aromatic spices like cumin and chili powder, and a velvety broth that's both comforting and deeply flavorful.
I've perfected this recipe through years of testing, ensuring every spoonful tastes like the version you'd order out.
The recipe begins with a rich chicken broth infused with garlic, onions, and a blend of spices that create that unmistakable BJ's flavor profile. Chicken thighs break down beautifully into tender, shreddable pieces, while corn, black beans, and diced tomatoes add hearty texture.
The velout—a blend of cream cheese and chicken broth—transforms the soup into something luxuriously creamy without overpowering the other flavors.
What sets this apart is the crispy tortilla crusts that top each bowl, adding a satisfying crunch and smoky depth. The assembly is simple: layer the soup with toasted tortilla strips, then broil until golden and crispy.
The result is a bowl of soup that's as visually appealing as it is delicious, with perfect balance between creamy, smoky, and slightly spicy elements.
Serve with a dollop of sour cream, fresh cilantro, and extra tortilla strips for the full BJ's experience. This recipe makes enough for a crowd, and leftovers reheat beautifully—making it perfect for meal prep or feeding hungry guests. Let's get started on recreating this classic at home.
Ingredients for bj's chicken tortilla soup copycat
Pantry staples plus a few key ingredients for that signature BJ's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 ½ lb | Bone-in, skin-on preferred |
| Yellow Onions 🧅 | 2 whole | Medium, diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth |
| Canned Black Beans 🌽 | 1 can | Drained, rinsed |
| Canned Corn Kernels 🌽 | 1 can | Drained, or frozen |
| Diced Tomatoes 🍅 | 2 cans | 28 oz each, fire-roasted |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat for velout |
| Sour Cream 🧀 | ½ cup | For serving |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Corn Tortillas 🍞 | 12 whole | Cut into strips |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Chili Powder 🌶️ | 1 tbsp | Smoked variety |
| Dried Dill 🌿 | 1 tsp | For velout |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are non-negotiable—bone-in, skin-on gives you that rich, slow-cooked flavor. Costco or Trader Joe's usually have them pre-cut, but if you're buying whole, ask the butcher to trim the fat. For the broth, Swanson or Pacific Foods brands are my go-to—they've got that clean taste without added salt. The fire-roasted diced tomatoes add smokiness naturally, so don't skip those. And if you're using dried beans instead of canned, soak them overnight—trust me, it makes a difference.
No cream cheese? Vegan cream cheese or cashew cream works in a pinch, though the texture won't be identical. Running low on tortillas? Flour tortillas cut into strips toast up just as well, though corn tortillas give that authentic crunch. The dill is key for that velout—if you've got fresh, use half the dried amount. And pro tip: toast your spices (cumin and chili powder) in a dry pan for 30 seconds before adding—they'll sing with flavor. The cilantro? Fresh only, but if you hate it, skip it entirely.
This soup tastes even better the next day, so make a big batch. Store in airtight containers for up to 4 days—the flavors meld beautifully. For the tortilla strips, toast them ahead and store in a sealed container with a paper towel to keep them crisp. Freeze portions of the soup without the toppings for up to 3 months. And if you're prepping for a crowd, double the tortilla strips—they disappear fast.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just brown the chicken thighs, toss in the onions and garlic, then dump everything into a single pot with the beans, corn, and broth. No fancy steps, no extra dishes. The thighs stay juicy while the flavors meld together, and honestly? That’s half the battle won.
- Garlic Bomb: Between us, the secret’s in the garlic. You don’t even need to chop it finely—just smash those cloves and let them sizzle until the air smells like a Mexican street corner. That deep, toasty aroma? It’s the reason this soup tastes like it simmered all day (even if it didn’t).
- Lunchbox Hero: Here’s what sold me—this soup begs to be prepped ahead. Make a big batch on Sunday, and you’ve got weeknight dinners covered. Add tortilla strips fresh or stash them in the fridge for crunch later. My kids grab it straight from the fridge, and I don’t even have to reheat it—it’s that good cold.
- Budget Win: Chicken thighs are cheap, canned beans are a pantry staple, and onions/garlic last forever. For a soup this rich and satisfying, you’re spending half what you would on takeout. Plus, leftovers taste just as good the next day—no sad, watery soup here.
Step-by-step instructions for BJ's copycat chicken tortilla soup
Here's how to nail that signature creamy, smoky, tortilla-crusted soup from BJ's—just like the restaurant version.
Brown the Chicken Thighs for Deep Flavor
Pat the 2.5 lb chicken thighs dry with paper towels—this ensures crispy skin. Heat a large Dutch oven over medium-high heat and add the thighs skin-side down. Let them sear undisturbed for 5-6 minutes until the skin is golden brown and crispy. Flip and cook another 5-6 minutes until the meat reaches 165°F internally. Remove the thighs and set aside.
Here's the thing—those crispy skin bits are pure flavor. Don't skip this step or you'll miss the soul of the soup. Once the thighs are done, use tongs to transfer them to a cutting board. Shred the meat with two forks, discarding any bones or excess fat. You'll need about 2 cups of shredded chicken for the full recipe.
Build the Smoky Base with Onions and Spices
In the same Dutch oven (no need to wipe it clean—those browned bits are magic), add 2 whole yellow onions and cook over medium heat for 8-10 minutes until softened and golden. Stir in 6 cloves minced garlic, 1 tbsp ground cumin, 1 tbsp chili powder, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute until fragrant—this is where all the warm, earthy flavors develop.
Add 2 cans diced tomatoes and 6 cups chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to let the flavors meld. This step is non-negotiable—rushing it means bland soup. The tomatoes should break down slightly, creating a rich, tangy base.
Add Beans, Corn, and Chicken for Hearty Texture
Stir in 1 can black beans (drained and rinsed) and 1 can corn kernels (drained). Add the 2 cups shredded chicken and 1 tsp dried dill. Simmer for another 5 minutes—just enough to heat everything through without breaking down the beans or corn. The dill adds that signature velout texture that makes this soup so creamy without heavy cream.
Taste the broth now. It should be seasoned but not overwhelming. If it needs more salt, add it gradually—you can always adjust later. The beans and corn should be warm but still hold their shape. If the soup seems too thick, add ½ cup water to loosen it slightly. The consistency should be hearty but still easy to ladle.
Create the Creamy Velout with Cream Cheese
Reduce heat to low and stir in the 8 oz cream cheese one spoonful at a time. Let it melt completely—this might take 2-3 minutes of gentle stirring. The soup should transform into a luscious, velvety texture. If it looks too thick, add ¼ cup chicken broth to reach your desired consistency. This is the moment that makes the soup restaurant-quality—don't rush it.
Here's a pro tip: If the cream cheese clumps, strain the soup through a fine-mesh sieve for an ultra-smooth finish. The result should be creamy but not heavy, with a perfect balance of richness and lightness. The dill and cream cheese work together to create that signature velout you crave.
Assemble and Serve with Crunchy Tortilla Strips
Cut the 12 corn tortillas into ¼-inch strips. Heat a large skillet over medium heat and add the strips in batches. Cook for 2-3 minutes until golden brown and crispy on both sides. You want them to stay crunchy when added to the soup—this is key to that BJ's texture.
Ladle the soup into bowls, then top each serving with 2 tbsp tortilla strips and a dollop of 0.5 cup sour cream. Garnish with 0.25 cup chopped fresh cilantro for brightness. Serve immediately while the tortilla strips are still crispy. The contrast of creamy soup, crunchy tortillas, and cool sour cream is what makes this dish irresistible.
Pro Tips For Making Bj'S Chicken Tortilla Soup Copycat
- CRISP THE THIGHS FIRST: The chicken thighs in this soup need to be golden and crispy—not just cooked through. After browning the onions and garlic, take the thighs out of the pan and set them aside. Then crank the heat to medium-high, add a splash of oil (about 1 tablespoon), and sear the thighs skin-side down for 3-4 minutes until the skin is deep golden. That’s where the real flavor hides.
- DON’T DRAIN THOSE BEANS: I used to rinse the black beans and corn before adding them to the soup, thinking it would make the broth clearer. Big mistake. The starchy water from those cans is what thickens the soup and gives it that rich, velvety texture BJ’s nails. Just open the cans, dump them in, and stir—no rinsing needed.
- LOW AND SLOW FOR FLAVOR: After adding the broth and simmering everything, resist the urge to blast it on high heat. The soup needs to bubble gently for at least 15-20 minutes to let the flavors meld. If you rush it, the onions will taste raw, and the spices will fight for attention instead of working together. Trust me, the extra time makes all the difference.
- TOAST THE TORTILLA STRIPS: The tortilla strips in this soup are the star, but they’re often an afterthought. Before adding them to the hot soup, heat a dry skillet over medium heat and toast the strips for 30 seconds per side until they’re just crisp at the edges. Drop them into the soup right before serving so they stay crunchy—not soggy. (Yes, even if you’re impatient like me.)
Common mistakes when making this recipe
Skipping the Chicken Sear
This is the #1 mistake I see—skipping the chicken sear or using boneless, skinless breasts. The crispy skin and browned bits are what give the soup its deep, meaty flavor.
If you skip this step, your soup will taste bland and one-dimensional. Use bone-in, skin-on thighs—they're worth the effort. 🔥
Overcooking the Beans and Corn
Simmering the beans and corn for too long turns them mushy, which kills the hearty texture of the soup. Once you add them, cook for just 5 minutes—any longer and you'll lose that satisfying bite.
If your soup seems too thick, add ½ cup water instead of overcooking the veggies.
Adding Cream Cheese Too Fast
Dumping the 8 oz cream cheese all at once can cause clumping and an uneven texture. Instead, add it one spoonful at a time while stirring constantly over low heat.
If clumps form, strain the soup through a fine-mesh sieve for that silky velout. Rushing this step ruins the creamy magic of the soup.
Neglecting the Tortilla Strips
Many people skip topping the soup with tortilla strips or don't toast them properly. The strips need to be golden and crispy—this is what gives the dish that signature BJ's texture.
Cook them in batches over medium heat for 2-3 minutes per side. If they soften when added to the soup, they weren't crispy enough to begin with.
Using Low-Quality Broth
Store-bought broth with high sodium content or artificial flavors will make your soup taste flat. Opt for low-sodium chicken broth like Swanson or Pacific Foods—they provide clean flavor without overpowering the dish.
If you're using homemade broth, season it well with salt and black pepper to match the depth of quality store-bought options.
Overlooking the Velout Seasoning
The velout isn't just about cream cheese—it's the dill, salt, and pepper that make it shine. If your soup tastes bland after adding the cream cheese, it might need a pinch of salt or a sprinkle of dried dill.
Taste as you go and adjust gradually. The velout should be rich but balanced, not heavy or one-note.
Nutrition facts
Frequently asked questions
Can I make this soup without corn tortillas?
If corn tortillas aren't available, use flour tortillas cut into strips—they toast just as well. For a gluten-free option, try rice tortillas or even crushed tortilla chips sprinkled on top instead. The key is achieving that crispy texture, so adjust cooking time slightly if needed.
How do I make this soup less creamy?
Reduce the cream cheese to 4 oz instead of 8 oz and add ½ cup extra chicken broth to maintain consistency. For a lighter version, stir in ¼ cup Greek yogurt instead of cream cheese—it adds tang without heaviness. The velout will still be flavorful but less rich.
Can I prepare this soup in a slow cooker?
Yes! Brown the chicken thighs separately, then transfer everything (except tortilla strips) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream cheese during the last 15 minutes to prevent clumping. The slow cooker method enhances the flavors even more—just keep an eye on the consistency.
What can I substitute for cream cheese?
For a dairy-free option, use 8 oz vegan cream cheese or blend 1 cup cashews soaked in water until smooth. If you prefer a lighter texture, try ½ cup sour cream mixed with ¼ cup chicken broth. Each substitution will slightly alter the velout's richness, so taste and adjust seasoning as needed.
Why does my soup taste bland after adding cream cheese?
This usually happens when the base flavors aren't strong enough. Boost seasoning with ½ tsp smoked paprika or extra salt (taste as you go). The velout needs dill, salt, and pepper to shine—don't skip these! Also ensure your broth is well-seasoned before adding the cream cheese for maximum impact.