BJ's Chicken Tortilla Soup Copycat Recipe: Crispy Celery Crowns Over Anchovy-Parmesan Velout

This BJ's chicken tortilla soup copycat recipe delivers the iconic crispy celery crowns and rich anchovy-parmesan velouté you crave. The secret lies in slow-cooked chicken, perfectly toasted spices, and tortilla strips fried to golden perfection—just like the original.

I've replicated every layer of flavor after countless test batches, ensuring the broth balances savory, tangy, and slightly sweet notes without the mystery ingredients.

The foundation starts with a deep, savory broth built from chicken stock, tomatoes, and a touch of anchovy paste for that signature umami depth. Celery and onions caramelize slowly, developing complex sweetness before crisping into those coveted crowns.

The chicken cooks until fork-tender, absorbing all the aromatic flavors while maintaining its structure. What sets this apart is the tortilla strips—fried in batches until perfectly crispy and tossed with a pinch of salt to enhance their crunch.

By the time you serve it, you'll have a steaming bowl of restaurant-quality soup with tender chicken, crisp vegetables, and tortilla strips that shatter with every bite. The velouté coats every spoonful, carrying all the rich flavors while maintaining a velvety texture.

This isn't just a copycat—it's a refined version that delivers the same comfort and satisfaction as the original, with techniques that ensure consistent results every time.

The best part? It scales beautifully for gatherings while still shining as a weeknight meal. Garnish with fresh cilantro, a squeeze of lime, and a sprinkle of extra parmesan for that final touch of authenticity. Let's recreate this classic that's become a modern comfort food staple.

Ingredients for bj's chicken tortilla soup copycat

Sixteen ingredients. One iconic soup. The secret's in the crispy crowns and velvety velouté.

The celery and onion are non-negotiable—they caramelize into those crispy crowns that make this soup special. BJ's uses fresh celery, but if you're short on time, frozen chopped celery works too. Look for thick, firm stalks at the grocery store—they'll hold their shape better. The Parmesan? Grab a wedge from the deli counter—pre-grated gets clumpy. For the chicken, bone-in thighs would be even better, but breasts work fine if that's what you've got. The anchovy paste is key—Red Boat brand is my go-to, but any quality paste will do.

No anchovy paste? Soy sauce or Worcestershire sauce can mimic that umami punch, though it won't be identical. Running short on tortilla chips? Corn tortillas cut into strips work just as well—fry them until they're golden and crispy. The fire-roasted diced tomatoes add natural sweetness, but regular diced tomatoes in seasoned sauce are fine too. If you're making this ahead, skip frying the tortilla strips until serving—they lose crispness fast. For the spices, toast the cumin seeds whole in a dry pan first if you've got whole cumin seeds—it makes a world of difference.

This soup tastes even better the next day as all the flavors meld. Store it in the fridge for up to 5 days, or freeze for 3 months. The tortilla strips? Fry them fresh before serving—they go from crispy to soggy in minutes. Garnish with cilantro and lime right before serving. Double the batch if you're feeding a crowd—it disappears fast. Leftovers reheat beautifully, just add a splash of water or stock to loosen the broth if needed.

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

Here's how to recreate that signature BJ's flavor—crispy celery crowns and all.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 2 lb chicken breast cut into 1-inch pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and cooked through.

Here's the thing—don't overcrowd the pan. Cook in batches if needed, but you want that golden sear. Once the chicken is fully cooked, remove it from the pot and set it aside on a plate. You'll be shredding it later, so no need to worry about perfect pieces.

In the same Dutch oven, reduce the heat to medium and add the 0.25 cup olive oil remaining. Add the 4 whole celery stalks cut into 1-inch pieces, 1 whole yellow onion diced, and 6 cloves garlic cloves minced. Cook for 5-6 minutes until the celery and onion are softened and the garlic is fragrant.

Now stir in the 1 tbsp anchovy paste, 1 tbsp ground cumin, 1 tbsp chili powder, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for another 1 minute until the spices are toasted and aromatic. This step is what gives the soup that signature BJ's depth of flavor—don't skip it.

Pour in the 4 cups chicken stock and 14.5 oz canned diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes until slightly thickened. You'll notice the flavors melding together—this is where the magic happens.

Return the shredded chicken to the pot and stir gently to combine. Let the soup continue simmering for another 5 minutes to let all the flavors come together. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a dash of chili powder to hit that perfect BJ's balance.

While the soup simmers, it's time to make the crispy celery crowns. Cut the remaining 4 whole celery stalks lengthwise into ¼-inch thick strips (don't worry about perfect uniformity—they'll look rustic). Arrange them on a baking sheet in a single layer.

Drizzle with 1 tablespoon olive oil and sprinkle with 0.5 tsp salt. Bake at 400°F for 10-12 minutes until the edges are deep golden brown and crispy. Watch closely—they burn quickly. Once done, set aside to keep warm.

Stir the 1 cup parmesan cheese into the soup until melted and creamy. Remove from heat and stir in the juice of 1 whole lime and 0.25 cup chopped fresh cilantro. The lime brightens up all the rich flavors, and the cilantro adds freshness.

Ladle the soup into bowls and top each serving with 2 oz tortilla chips (broken into pieces) and the crispy celery crowns. The contrast of the warm soup, crispy chips, and celery crowns is what makes this copycat recipe so special. Serve immediately while everything is hot and crispy!

Flavor customization for this recipe

Spicy Kick Boost

Crank up the heat with ½ tsp cayenne pepper or 1 tsp chipotle powder when building the spice base. For smoky depth, add 1 tbsp smoked paprika along with the chili powder.

I like to toast the spices together in the oil for 30 seconds to deepen their flavors before adding the broth. 🌶️

Creamy Velouté Variations

Make it richer by stirring in ½ cup sour cream or ¼ cup Greek yogurt at the end for a velvety texture. For a dairy-free option, blend in ½ cup cooked white beans until smooth.

The velouté will still coat your spoon beautifully while keeping the dish lighter. Trust me, your taste buds will thank you.

Protein Swaps

Need a different protein? Swap the chicken for shredded rotisserie chicken (just add it at the end) or diced pork shoulder (braise it first until tender). For a vegetarian version, use extra-firm tofu pressed and cubed, or chickpeas for a hearty texture. The broth flavors will still shine through.

Extra Crunch Elements

Add ½ cup crushed tortilla chips directly to the soup during the final 5 minutes of simmering for extra crunch. For a different texture, try toasted pepitas (pumpkin seeds) or crumbled bacon. I also love adding ¼ cup corn kernels (fresh or thawed frozen) for a sweet contrast. 🥗

Global Flavor Twists

Give it a Mexican-inspired twist by adding 1 tsp ground coriander and ½ tsp cinnamon to the spice mix. For an Asian fusion, stir in 1 tbsp soy sauce and top with chopped scallions and sesame seeds.

The soup's base remains the same, but these additions create exciting new flavor profiles.

Herb Infusions

Brighten the soup with fresh herbs like ¼ cup chopped parsley or 2 tbsp fresh basil instead of cilantro. For a Mediterranean touch, add 1 tbsp dried oregano when building the spice base. The herbs should be added at the very end to preserve their freshness and vibrant flavors. ✨

Frequently asked questions