Soups & Stews
BJ's Restaurant tortilla soup recipe delivers that signature combination of crispy tortilla strips floating over a rich, zesty tomato-bacon broth. The secret to restaurant-quality results lies in properly toasting the tortillas for maximum crispiness while maintaining a perfectly balanced broth that's both savory and slightly sweet.
I've refined this recipe over years of testing to ensure every spoonful delivers the perfect harmony of flavors.
What sets this tortilla soup apart is the layered texture and depth of flavor. The broth simmers with bacon, garlic, and spices until deeply aromatic, while the crispy tortilla strips add a satisfying crunch that contrasts beautifully with the creamy avocado and cheesy topping.
This recipe captures the essence of BJ's version without requiring any special equipment—just a few key techniques and quality ingredients.
The result is a bowl of soup that's hearty enough to satisfy as a main course but light enough to enjoy any time of day. Each bite delivers tender chicken, hearty beans, and crisp tortilla strips all swimming in that rich, flavorful broth.
The presentation is just as important as the taste—those golden tortilla strips piled high create an appetizing visual that makes the soup irresistible.
Perfect for feeding a crowd or meal prepping for the week, this tortilla soup comes together in just 45 minutes and tastes even better the next day.
The flavors develop and deepen as it sits, making it ideal for making ahead. Here's how to achieve restaurant-quality results in your own kitchen.
Ingredients for bj's tortilla soup
Six servings of restaurant-quality tortilla soup with crispy strips and rich, zesty broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 6 oz | Thick-cut preferred, chopped |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Black Beans 🫘 | 1 can | 15 oz, drained and rinsed |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, diced |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, thawed |
| Avocado 🥑 | 1 medium | Ripe, diced for topping |
| Flour Tortillas 🌯 | 6 whole | Medium size, cut into strips |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, fire-roasted |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Chili Powder 🌶️ | 1 tbsp | For smoky warmth |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sour Cream 🧀 | ¼ cup | Full-fat for creaminess |
| Shredded Cheese 🧀 | ½ cup | Monterey Jack or cheddar |
The bacon sets the foundation—thick-cut Costco or Trader Joe's gives the best flavor. Chop it yourself for even cooking, but pre-chopped works in a pinch. The fire-roasted diced tomatoes from Muir Glen add natural sweetness without extra sugar. For the tortillas, Mission or La Tortilla Factory brands stay crispy longer. The chicken breast should be diced into bite-sized pieces—1/2-inch cubes work perfectly. If using frozen corn, thaw it first for even cooking.
No bacon? Smoked turkey bacon or tempeh bacon works, though flavor will differ. Substitute black beans for pinto or kidney beans—just adjust liquid to taste. The avocado must be ripe but firm—Hass variety is ideal. For extra crispiness, toast the tortilla strips in the oven at 375°F for 8-10 minutes instead of frying. The tomato paste is non-negotiable—it deepens the flavor without overpowering. If you can't find fire-roasted tomatoes, regular diced tomatoes with a pinch of smoked paprika works.
Store the broth base (without toppings) for 4-5 days in the fridge or 3 months frozen. The tortilla strips crisp up beautifully when reheated—just warm in a dry skillet for 2-3 minutes. For meal prep, assemble bowls without toppings and refrigerate separately. Add avocado and sour cream just before serving to keep them fresh. The soup tastes even better the next day as flavors meld—double batch and freeze half for convenience.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no messy cleanup. The bacon renders right in the pot, the onions caramelize while you prep the chicken, and by the time the beans simmer, everything’s already in one place. Honestly, I’ve made it on nights when I’m too tired to wash dishes, and it still tastes like I slaved over it.
- Smoky-Savory Bomb: That crispy bacon crunch mixed with the deep, garlicky base? It’s the kind of flavor that makes people pause mid-bite. The black beans add earthiness, while the chicken stays tender—no dryness here. Between us, this is the soup that gets me compliments, even from my picky dad.
- Lunchbox Hero: I make a big batch on Sundays, and it lasts me all week. The flavors actually improve overnight (yes, really), so I portion it into jars with tortilla strips on top. My kids grab it for school lunches, and my husband takes it to work—no sad leftovers here, just happy eaters.
- Budget Win: Canned beans, chicken thighs (or breast), and a few slices of bacon stretch this recipe for days. I’ve fed six people for under $15, and it’s still hearty enough to feel special. Plus, the ingredients are all pantry staples—no last-minute grocery panic. My wallet and my taste buds thank me every time.
Step-by-step instructions for BJ's restaurant tortilla soup
Here's how to recreate the signature BJ's tortilla soup with rich, smoky flavors and perfectly crispy tortilla strips.
🍳 Step 1: Cook the Bacon and Sauté Aromatics
In a large Dutch oven, cook the 6 oz bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot. This bacon fat will serve as the flavor base for your soup.
In the same pot, reduce heat to medium-low and add the 1 medium diced yellow onion. Cook for 5-6 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Here's where the magic happens—don't let the garlic burn, or it will turn bitter.
🍳 Step 2: Brown the Chicken and Build the Broth Base
Increase heat to medium-high and add the 1.5 lb diced chicken breast. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken with a slotted spoon and set it aside with the bacon.
Return the pot to medium heat and stir in the 2 tbsp tomato paste, cooking for 1 minute until it darkens slightly. This step deepens the flavor of your broth. Pour in the 4 cups chicken broth and scrape up any browned bits from the bottom of the pot. Add the 1 can fire-roasted diced tomatoes (with juices), 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Bring to a simmer and let cook for 10 minutes to meld the flavors.
🥘 Step 3: Add Beans, Corn, and Simmer the Soup
Return the chicken to the pot and add the 1 can drained black beans and 1 cup corn kernels. Stir gently to combine. Let the soup simmer for 10-12 minutes until the chicken is fully cooked through and tender. Taste and adjust seasoning if needed—this is where you ensure the perfect balance of smoky, spicy, and savory flavors.
While the soup simmers, cut the 6 whole flour tortillas into ¼-inch strips. Set aside—these will be the star of your soup's crispy topping.
🔥 Step 4: Fry the Tortilla Strips for Crispy Perfection
In a large skillet, heat 2 tbsp of the reserved bacon fat over medium-high heat until shimmering. Fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Drain on paper towels and keep warm. This step is critical for achieving that signature BJ's texture—don't overcrowd the pan or they'll steam instead of crisp.
Real talk: If the tortilla strips aren't crispy enough, fry them a little longer. You want them to hold their shape and add a satisfying crunch to every spoonful.
🍽️ Step 5: Finish and Serve with Toppings
Return the soup to a gentle simmer and stir in the 0.25 cup sour cream and 0.5 cup shredded cheese. Let it heat through for 2-3 minutes—just enough to melt the cheese without curdling the sour cream. The cheese should be fully incorporated but still creamy, not stringy.
Ladle the soup into bowls and top each serving with crispy tortilla strips, 1 medium diced avocado, and any remaining bacon. Serve immediately while the tortilla strips are still crispy and the soup is hot. The contrast of creamy soup, crispy tortillas, and cool avocado makes this dish unforgettable.
Pro Tips For Making Bj'S Tortilla Soup
- CRISP THE BACON LOW: Cook the bacon at 275°F (135°C) instead of high heat—it renders fat slower but stays crispier. I used to rush it and end up with greasy, limp bacon; now it stays perfectly crunchy even after simmering in the soup.
- SWEAT THE ONIONS FIRST: Take 5 extra minutes to cook the onions until they’re soft and translucent before adding garlic. Skipping this step means your soup will taste raw and sharp—like biting into an onion instead of enjoying its flavor.
- SHRED CHICKEN HOT: Pull the chicken from the pot while it’s still piping hot, then shred it with two forks. The residual heat keeps it tender and makes it easier to break apart without turning to mush—no need to fight with cold, rubbery chicken.
- SALT THE BEANS: Drain and rinse the canned black beans, then give them a quick toss with ½ teaspoon of salt before adding them to the soup. This cuts through their tinny canned taste and lets their flavor shine without overpowering the dish.
Wine and beer pairings for bj's tortilla soup
Crispy Texture Pairing
BJ's tortilla soup thrives with Mexican lager beers like Modelo Especial or Pacifico—their light body and subtle citrus notes complement the dish's smoky, spicy profile without overpowering. The carbonation also helps cut through the richness of the cheese and sour cream. 🍺
Spicy Flavor Balance
A Mexican red wine—like Tempranillo or Cabernet Sauvignon—works beautifully with the chili powder and cumin in the soup. Look for wines from Jalisco or Baja California regions, which offer earthy notes that harmonize with the tomato-bacon broth. A glass chilled to 55-60°F enhances the experience.
Creamy Contrast
The soup's creamy elements (sour cream, cheese) pair wonderfully with a sparkling wine—try a Prosecco or Cava—for a refreshing contrast. The bubbles cleanse your palate between bites, making each spoonful of tortilla soup taste even more vibrant.
Serve slightly chilled (45-50°F) for the best effect.
Bold Topping Harmony
For an unexpected twist, consider a smoked porter beer—like Deschutes Black Butte Porter—which mirrors the bacon's smokiness while adding a malty depth. The beer's roasted notes enhance the avocado and tortilla strips, creating a layered flavor experience that feels both adventurous and balanced.
Nutrition facts
Frequently asked questions
Can I make this tortilla soup without bacon?
The bacon adds incredible depth of flavor, but you can substitute with smoked turkey bacon or tempeh bacon for a vegetarian option. If omitting entirely, add an extra 1/2 teaspoon of smoked paprika to compensate for the missing smokiness. The key is balancing the savory notes—don't skip the tomato paste, as it's essential for that rich, umami base.
How do I keep the tortilla strips crispy when reheating?
Reheat the tortilla strips in a dry skillet over medium heat for 2-3 minutes until they regain their crispiness. For extra insurance, store them separately from the soup and reheat just before serving. If you're reheating the entire soup, add the tortilla strips only in the last 2 minutes of warming to prevent sogginess.
What's the best way to make this soup ahead of time?
Prepare the broth base (without toppings) and store it in the fridge for 4-5 days or freeze for 3 months. Keep the tortilla strips, avocado, and sour cream separate until ready to serve. Reheat the broth gently, then add the tortilla strips in a dry skillet to crisp before assembling bowls. The avocado should be added last to prevent browning.
Can I make this soup spicier?
Add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes to the broth base. For extra heat, serve with a side of hot sauce or sliced jalapeños. Pro tip: Toast the chili powder and cumin in a dry skillet for 30 seconds before adding to deepen their flavor and aroma.
What's the secret to the perfect tortilla strips?
The secret lies in thin, even strips (1/4-inch wide) and high heat for quick cooking. Fry in small batches using bacon fat or vegetable oil until golden brown—about 1-2 minutes. For oven crispiness, bake at 375°F for 8-10 minutes on a wire rack over a baking sheet. The strips should be crisp enough to stand up on their own when done.