BJ's Chicken Tortilla Soup Copycat Recipe: Creamy, Celery-Topped Bowl of Comfort

This BJ’s Chicken Tortilla Soup copycat recipe brings the restaurant’s velvety, celery-studded goodness straight to your kitchen. After perfecting this recipe through multiple batches, I've cracked the code for achieving the right balance of tender chicken, rich broth, and crispy tortilla strips.

The secret lies in slow-simmered flavors and properly toasted tortillas for that signature crunch.

This copycat recipe maintains the restaurant's signature elements: a velvety broth infused with garlic and spices, perfectly cooked chicken, and crispy tortilla strips that add texture. While the original takes time, my method streamlines the process without sacrificing quality—just 30 minutes of active prep followed by 45 minutes of simmering.

The result? A bowl that's just as satisfying as your favorite BJ's order.

What sets this apart is the celery garnish—thinly sliced and lightly sautéed until tender-crisp, it adds freshness that cuts through the richness. Every spoonful delivers that perfect harmony of flavors: savory chicken, aromatic broth, and the satisfying crunch of tortilla strips.

Whether you're feeding a crowd or treating yourself to a comforting meal, this recipe delivers professional-quality results at home.

Ready to make this your new go-to? The instructions walk you through each step—from sautéing aromatics to simmering the broth and toasting the tortillas—so you can recreate that restaurant experience with confidence. Let's get cooking!

Ingredients for bj's chicken tortilla soup copycat

Pantry staples meet restaurant-quality flavor in this velvety, celery-topped chicken tortilla soup.

The chicken is the heart of this soup, so don't skimp on quality. Boneless, skinless breasts work best—they stay tender when simmered. Cut them into even-sized pieces so they cook uniformly. For the broth, low-sodium chicken bouillon keeps the flavors balanced without needing extra salt later. I always grab Kirkland brand bouillon cubes from Costco when making big batches, but the single-serving packets at Trader Joe's work perfectly for a smaller pot. The celery? Fresh, crisp stalks make all the difference—skip the pre-chopped kind, it gets mushy fast.

No taco seasoning on hand? Mix 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, and ¼ tsp garlic powder for a quick swap. The tortillas should be flour, not corn—they toast better and hold up to the broth. For extra richness, stir in ½ cup sour cream at the end instead of heavy cream. The black beans? Drained and rinsed thoroughly prevents a watery soup. And if you can't find low-sodium broth, reduce the bouillon cube to ½ to balance the salt content.

This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for 4-5 days, or freeze for 3 months in airtight containers. For crispy tortilla strips, toast them fresh before serving—they lose crunch fast once submerged in broth. Double the batch and freeze half for lazy weeknights. The celery garnish keeps best in the fridge for 5 days if stored in a sealed container with a damp paper towel.

Step-by-step instructions for BJ's chicken tortilla soup copycat recipe

Here's how to recreate that iconic creamy, celery-topped bowl at home—every spoonful packed with restaurant-quality flavor.

Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 1 whole yellow onion and 3 whole celery stalks, cooking for 5-6 minutes until softened and the onion becomes translucent. Here's the thing—don't rush this step. You want those vegetables to really break down and develop flavor before anything else hits the pan.

Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—you'll smell that sweet, toasty aroma. Immediately stir in the 1 tablespoon taco seasoning and 1 teaspoon salt, letting it bloom for 1 minute. This aromatic foundation is what makes the soup taste so rich and complex. If the seasoning starts to darken too quickly, reduce the heat slightly to prevent burning.

Push the vegetables to one side of the pot and add the 1.5 pounds boneless, skinless chicken breast cut into bite-sized pieces. Cook for 5-6 minutes until the chicken is no longer pink in the center, then remove it with tongs and set aside. You'll want to keep it warm while you finish building the soup.

In the same pot, pour in the 1 cup canned tomato sauce and scrape up any browned bits from the bottom with a wooden spoon. This technique, called deglazing, captures all those flavorful fond particles that would otherwise go to waste. Add the 4 cups chicken broth and 1 piece chicken bouillon cube, then bring everything to a gentle simmer. Here's what I do next—I let it cook uncovered for 10 minutes to allow the flavors to meld together and the liquid to reduce slightly.

Reduce the heat to low and stir in the 1 cup black beans and 1 cup corn kernels. Let the soup simmer gently for 5 minutes to heat through. Now for the creamy magic—add the 0.5 cup heavy cream and 1 cup shredded cheddar cheese, stirring constantly until the cheese melts completely and the soup becomes luxuriously smooth. The reason we wait until the end to add these is to preserve their creaminess—they would curdle if introduced to the heat too early.

Return the cooked chicken to the pot and stir gently to combine. Taste and adjust seasoning if needed—this is your chance to make it perfect for your palate. The soup should be rich, slightly tangy from the tomato, and creamy without being overly heavy. If it's too thick, you can thin it with a splash of warm water or broth.

While the soup simmers, cut the 6 whole flour tortillas into ¼-inch wide strips. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the tortilla strips in a single layer and fry for 1-2 minutes per side until golden brown and crispy. Here's the trick—I like to work in batches so they don't steam instead of crisp up. Transfer the fried strips to paper towels to drain any excess oil.

For the celery topping, thinly slice 2 of the remaining celery stalks (you'll use the other one for the base) into ¼-inch thick matchsticks. The key here is to keep them as crisp as possible—don't overcook them. You can quickly blanch them in boiling water for 30 seconds, then shock in ice water to maintain their crunch. Drain well before using.

Ladle the creamy chicken soup into bowls, dividing it evenly among 4 servings. Top each portion with 2-3 crispy tortilla strips and arrange the thin celery matchsticks artistically on top. The contrast of the crispy tortillas against the creamy soup and the fresh celery adds both texture and visual appeal that makes this dish so special.

Serve immediately while the tortilla strips are still crisp and the celery maintains its crunch. The soup will be hot, the tortillas will be perfectly crunchy, and each bite will deliver that perfect balance of creamy, savory, and slightly spicy flavors that make this copycat recipe so beloved. Don't forget to offer hot sauce or sour cream on the side for those who like to customize their heat level.

Essential equipment for this dish

Dutch Oven Essentials

Your 5-7 quart Dutch oven is the workhorse of this recipe—it needs to handle the soup’s 45-minute simmer without scorching. I swear by the Lodge 5.5-Quart Pre-Seasoned Dutch Oven because its heavy gauge steel distributes heat evenly and resists warping over time.

For budget-friendly options, the Cuisinart MultiClad Pro (6-quart) works beautifully, though it requires more frequent stirring to prevent sticking. 🔥

Skillet for Crispy Tortillas

A 10-12 inch cast iron skillet is non-negotiable for the tortilla strips—they need even heat to crisp perfectly. My go-to is the Lodge 10.25-Inch Cast Iron Skillet because it retains heat like a champ and develops a natural non-stick seasoning over time.

If you’re avoiding cast iron, a non-stick stainless steel skillet (like All-Clad Stainless) works well, but monitor the heat closely to prevent burning. Pro tip: Preheat your skillet for 3-4 minutes before adding oil to ensure even cooking.

Sharp Knives Matter

You’ll need two sharp knives for this recipe: a 8-inch chef’s knife for chopping onions, celery, and garlic, and a mandoline or sharp utility knife for slicing the celery matchsticks. I use the Mercer Culinary Genesis 8-inch for its razor-sharp edge and comfortable handle.

For the celery, a Victorinox mandoline with a 3mm slicing blade ensures uniform, paper-thin strips—critical for that restaurant-quality presentation. Never use a dull knife; it’ll crush the celery instead of cleanly slicing it.

Wooden Spoon & Slotted Spoon

A heat-resistant wooden spoon (I love the OXO Good Grips) is essential for stirring the soup without scratching your Dutch oven. Its angled handle gives you better control when scraping up those flavorful browned bits from the bottom.

For the tortilla strips, a slotted spoon (like the Chicago Metallic) helps transfer them to paper towels without sogging. Keep a set of these within arm’s reach—they’ll save you time and frustration during assembly.

Measuring & Prep Tools

Precision matters here, especially for the taco seasoning and bouillon cube. Use a stainless steel measuring spoon set (like OXO Good Grips) for accurate measurements—no eyeballing!

For the tortilla strips, a pizza cutter or sharp knife works, but a mandoline with a julienne attachment gives you perfectly even strips every time. I also recommend a fine-mesh strainer (like OXO Good Grips) for rinsing the black beans thoroughly—this prevents a watery soup. 💡

Optional Upgrades

Immersion Blender

If you prefer your soup extra smooth, an immersion blender (like the Ninja 1200-Watt) lets you blend directly in the pot without transferring liquids. Pulse for 10-15 seconds to achieve that silky texture while keeping the tortilla strips intact for topping.

Just be cautious—blending too long can break down the corn and beans into a mushy consistency. For a hybrid approach, blend only half the soup and leave the other half chunky for texture contrast.

Frequently asked questions