BJ’s Restaurant Chicken Tortilla Soup Recipe
This BJ’s Restaurant Chicken Tortilla Soup Recipe feels like a warm hug in a bowl. I first tasted it on a cold evening. One spoon and I smiled. Rich broth.
Ingredients
- Olive oil – 2 tablespoons
- Onion chopped – 1 medium
- Garlic cloves minced – 3
- Boneless chicken breast – 1 pound
- Ground cumin – 1½ teaspoons
- Chili powder – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Fire roasted tomatoes – 1 can 14 oz
- Tomato paste – 2 tablespoons
- Chicken broth – 6 cups
- Black beans drained – 1 can (15 oz)
- Corn kernels – 1 cup
- Lime juice – 1 tablespoon
- Fresh cilantro chopped – ¼ cup
For Toppings
- Tortilla strips
- Shredded cheese
- Sour cream
- Avocado slices
Instructions
Heat the Oil
- Heat olive oil in a large pot over medium heat. Let it warm gently before adding vegetables.
Cook Onion and Garlic
- Add chopped onion. Cook until soft. Stir in garlic. Cook briefly until fragrant.
Add Spices
- Sprinkle cumin, chili powder, paprika, salt and pepper. Stir well to bloom spices.
Add Chicken
- Place chicken breasts into the pot. Turn them to coat with spices evenly.
Add Tomatoes
- Pour in fire roasted tomatoes and tomato paste. Stir until well mixed.
Pour Broth
- Add chicken broth slowly. Bring soup to a gentle boil.
Simmer the Soup
- Reduce heat. Cover pot. Simmer for twenty minutes until chicken cooks fully.
Shred the Chicken
- Remove chicken. Shred with forks. Return shredded meat to the pot.
Add Beans and Corn
- Stir in black beans and corn. Let soup simmer five more minutes.
Finish with Lime
- Add lime juice and cilantro. Taste and adjust salt if needed.
Notes
- Use rotisserie chicken to save time.
- Add jalapeños for extra heat.
- Use chicken thighs for richer flavor.
- Blend a cup of soup for thicker texture.
- Add cream for a creamy version.
- Make it vegetarian using vegetable broth.