Soups & Stews
BJ’s Brewhouse tortilla soup delivers that signature restaurant flavor at home, starting with a smoky anchovy velouté that forms the soul of every spoonful. The secret lies in simmering dried chiles, garlic, and anchovies until they dissolve into a rich, umami-packed base—no shortcuts here.
This isn’t just soup; it’s a layered experience where crispy celery crowns float atop tender beans, all blanketed in a velvety broth that begs for a crack of black pepper.
The recipe begins with a 30-minute broth build, where onions, garlic, and chiles caramelize before adding chicken stock and anchovies for depth. While that simmers, you’ll toast tortilla strips until they’re golden and crispy—the defining texture that makes this soup unforgettable.
Beans and corn come next, absorbing the smoky flavors before the final touch: a swirl of sour cream and a sprinkle of cheese that melts into creamy perfection.
What you’ll end up with is a bowl that captures the restaurant’s essence: crispy celery crowns, smoky broth, and a balance of textures that turns every bite into a revelation.
The velouté clings to the beans, the tortilla strips add crunch, and the toppings—avocado, jalapeños, or cilantro—let you customize it to your taste. This isn’t just comfort food; it’s a restaurant-quality dish that proves homemade can outshine takeout.
Serve it piping hot with extra lime wedges and warm tortilla chips on the side. The recipe scales easily, so double it for a crowd—just keep the proportions precise.
The key to success? Don’t rush the broth, and toast those tortilla strips until they’re irresistibly crispy. That’s where the magic happens.
Ingredients for bj's brewhouse tortilla soup
These 15 ingredients transform into BJ’s signature crispy, smoky tortilla soup—just like the restaurant version.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Ancho Chiles 🌶️ | 2 whole | Stems and seeds removed |
| Garlic Cloves 🧄 | 4 cloves | Peeled, smashed for flavor |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Celery Stalks 🥬 | 4 whole | Cut into 1-inch pieces |
| Chicken Stock 💧 | 4 cups | Low-sodium preferred |
| Anchovy Fillets 🐟 | 2 tbsp | Packed in oil, drained |
| Canned Black Beans 🌱 | 15 oz | Drained and rinsed |
| Canned Corn Kernels 🌽 | 15 oz | Drained, not sweetened |
| Flour Tortillas 🌯 | 6 whole | Corn or flour, cut into strips |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Freshly shredded |
| Vegetable Oil 🫒 | ¼ cup | For crisping tortillas |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Lime Wedges 🍋 | 2 whole | For serving |
The anchovies are non-negotiable here—they dissolve into the broth for that signature umami depth. Trader Joe's has the best canned ones, but any quality brand works. Look for dried ancho chiles at Mexican markets or the international aisle—they’re sweeter than chipotle and give that smoky-sweet balance. The celery crowns are the showstopper: cut them into 1-inch pieces so they crisp up perfectly. For the tortillas, Mission brand is my go-to—they crisp beautifully and don’t burn easily. If you’re using corn tortillas, they’ll add a subtle sweetness that pairs perfectly with the smoky broth.
No anchovies? Mushroom powder or soy sauce (1 tsp) can mimic that umami punch, though nothing beats the real deal. Short on ancho chiles? Substitute 1 tsp smoked paprika plus ½ tsp cayenne—it’s not identical but gets you close. The beans and corn can be swapped for pinto beans or frozen corn, but stick with low-sodium canned beans to avoid over-salting the soup. For the tortilla strips, toast them in batches until golden and crispy—don’t rush this step, or they’ll turn soggy in the soup. The sour cream and cheese should be added at the very end so they stay creamy and melt beautifully.
This soup tastes even better the next day—honestly, the flavors meld more overnight. Store leftovers in the fridge for up to 4 days, or freeze for 3 months. I always make a double batch because it disappears fast. For reheating, add a splash of water or stock to prevent the tortilla strips from getting rubbery. Serve with extra lime wedges and warm tortilla chips on the side—the contrast of crispy, creamy, and tangy is what makes this dish unforgettable.
Why You'll Love This Recipe
- No Chopping Nightmares: I swear by this recipe because it’s the only one where I don’t have to dice onions like my life depends on it. Toss in the whole onion and celery stalks—yes, the whole thing—and let the stock work its magic. By the end, everything’s tender, and I’ve saved 10 minutes of prep.
- Smoky Depth Magic: That dried ancho chile? Oh, it’s the star. Soaked and blended into the broth, it gives this soup a slow-cooked, smoky richness that’s ridiculously satisfying. Honestly, it’s the kind of flavor that makes me pause mid-slurp—like a little taste of a Mexican roadside stand in a bowl.
- Weeknight to Potluck: This soup is my secret weapon for everything. Too tired for dinner? Throw it together in 30 minutes. Bringing a dish to a gathering? It’s hearty enough to feed a crowd but easy enough that no one will ask for the recipe. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Between us, most soups get boring after day two. Not this one. The flavors actually deepened in my fridge—like the ancho chile and garlic had time to mellow into something even better. I’ve reheated it three times, and it’s still the first thing I grab when I’m craving something warm.
Step-by-step instructions for BJ's Brewhouse tortilla soup
Here's how to build that signature smoky, velvety soup with crispy celery crowns—just like the restaurant.
Toast the Ancho Chiles and Build the Base
Heat a dry skillet over medium heat and toast the 2 whole dried ancho chiles for 30 seconds per side until fragrant and slightly puffed. Immediately transfer them to a bowl and cover with hot chicken stock to soften for 15 minutes. While they steep, heat ¼ cup vegetable oil in a Dutch oven over medium heat. Add the diced yellow onion and 1-inch celery pieces and cook for 8 minutes until softened and golden.
Strain the soaked chiles and reserve the liquid. Add the anchovy fillets to the pot and stir until dissolved. Pour in the 4 cups chicken stock and reserved chile liquid, then bring to a simmer. This creates that signature smoky, umami-rich base that defines the soup.
Simmer the Vegetable and Bean Mixture
Add the 15 oz drained black beans and 15 oz drained corn kernels to the pot. Stir in the 1½ tsp salt and ½ tsp black pepper, then reduce heat to low. Let the mixture simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly. You'll notice the aroma deepen as the spices infuse—this is when the magic happens.
Taste the soup and adjust seasoning if needed. It should be rich but not overly salty. If it's too thick, add ½ cup water to reach your desired consistency. The soup should be velvety yet still have body—this is the perfect texture for the crispy toppings we'll add next.
Prepare the Crispy Celery Crowns
Cut the 6 whole flour tortillas into 1-inch strips and toss them in a large bowl with ¼ cup vegetable oil until evenly coated. Arrange them in a single layer on a baking sheet and bake at 425°F for 8-10 minutes, stirring halfway, until golden brown and crispy. These are your celery crowns—don't skip this step, as they add the perfect textural contrast to the creamy soup.
While the tortilla strips bake, prepare the garnishes. In a small bowl, mix the ½ cup sour cream with ½ tsp salt and ¼ tsp black pepper. Keep the 1 cup shredded Monterey Jack cheese and 2 lime wedges nearby for serving.
Assemble and Serve
Ladle the warm soup into bowls and top each serving with 2 tablespoons of crispy tortilla strips, 2 tablespoons of sour cream mixture, and 2 tablespoons of shredded cheese. Serve immediately with the lime wedges on the side. The contrast of the warm, smoky soup with the cool, creamy sour cream and crispy tortilla strips makes every bite unforgettable.
This is where the dish comes together—don't wait too long to serve, as the tortilla strips will lose their crispness. The lime adds a bright finish that cuts through the richness, balancing all the flavors perfectly.
Pro Tips For Making Bj'S Brewhouse Tortilla Soup
- Toast the Anchos: Tear the dried ancho chiles open and toast them dry in a skillet over medium heat for 20-30 seconds per side—just until fragrant. I learned this the hard way: skipping the toasting makes the soup taste like dried-out dust instead of rich, smoky depth. (Yes, even if you’re impatient like me, don’t rush this part.)
- Sweat the Aromatics: Cook the onion, celery, and garlic in the same skillet as the toasted chiles until the onion turns translucent and the garlic is golden, not brown. After burning three batches, I finally figured out that low-and-slow wins here—high heat just burns the garlic and turns the soup bitter.
- Strain the Stock: If your chicken stock isn’t crystal clear, strain it before adding it to the soup—especially if you’re using homemade. The recipe relies on the stock’s clean flavor, and any sediment or fat will make the final dish taste cloudy and unbalanced. (Your future self will thank you.)
- Simmer, Don’t Boil: Once everything’s combined, keep the soup at a gentle simmer—not a rolling boil—so the tortilla strips don’t turn to mush. I was skeptical until I tried it: the texture stays perfect when you resist the urge to crank the heat to 11.
Essential equipment for perfect results
Dutch Oven Essentials
The Dutch oven is your secret weapon for this recipe—its thick base and tight lid help distribute heat evenly while keeping the broth simmering gently. I recommend a 5-quart enameled cast iron Dutch oven like the Le Creuset Signature or Lodge Pre-Seasoned.
The enamel makes cleanup easier, while cast iron retains heat perfectly. If you don’t own one, a heavy-bottomed stainless steel pot works, but monitor the temperature more closely to avoid scorching. 🔥
Immersion Blender
For that signature velvety texture, an immersion blender is a game-changer. After simmering the broth, blend it directly in the pot for 10-15 seconds to achieve a smooth yet slightly rustic consistency.
I love the Ninja CU1011 Countertop Immersion Blender—it’s powerful, easy to clean, and fits perfectly in a Dutch oven. If you don’t have one, a high-speed blender works too, but transfer the soup in batches to avoid splattering.
Baking Sheet and Parchment
Crispy tortilla strips are the star of this dish, and achieving that perfect crunch requires a rimmed baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless. I use a half-sheet pan (13x18 inches) to toast the strips in batches.
For even crispiness, arrange the strips in a single layer with space between them—this ensures they brown evenly without steaming. A wire cooling rack also works if you want to keep the strips extra crispy while serving.
Tortilla Cutter or Sharp Knife
Cutting tortillas into 1-inch strips is key for that restaurant-style texture. A tortilla cutter (like the OXO Good Grips Tortilla Cutter) makes this task effortless, but a sharp chef’s knife works just as well.
For even strips, fold the tortilla in half lengthwise, then slice into ½-inch-wide strips before unfolding. Pro tip: Use flour tortillas for a neutral flavor, or corn tortillas if you want a slight sweetness to complement the smoky broth. 🌯
Fine-Mesh Strainer
A fine-mesh strainer is essential for removing the soaked ancho chiles after steeping. I use a stainless steel mesh strainer (like the OXO Good Grips) to ensure no bits of chile or seeds slip into the broth, which could make it bitter.
After straining, reserve the chile-infused liquid—it’s packed with flavor and adds depth to the soup. If you’re short on time, you can also tear the chiles into small pieces and remove them after simmering, but straining gives the smoothest texture.
Measuring Spoons and Spice Grinder
Precision matters when balancing the flavors in this soup. A set of stainless steel measuring spoons ensures you add the exact ½ tsp black pepper and 1½ tsp salt needed for the perfect seasoning.
For freshly cracked pepper, a small pepper grinder (like the Baratza Encore) elevates the dish—pre-ground pepper loses its potency quickly. Don’t skip this step; the aroma of freshly ground pepper is what makes the soup feel restaurant-quality.
The spices should be toasted lightly before adding to deepen their flavor even more. 🌶️
Nutrition facts
Frequently asked questions
Why does BJ's tortilla soup have anchovies?
Anchovies are the secret to that signature umami depth in BJ's soup! They dissolve completely into the broth, adding a savory richness that balances the smoky chiles and creamy textures. The flavor is subtle but essential—think of it as the "soup glue" that ties all the ingredients together.
Can I make this soup vegetarian?
Skip the anchovies and use 1 tablespoon soy sauce or mushroom powder for umami, and substitute the chicken stock with vegetable broth. The tortilla strips and cheese will still give it that satisfying texture, though the flavor profile will be slightly different from the original.
How do I keep the tortilla strips crispy?
Toast them in batches at 425°F for 8-10 minutes, stirring halfway, until golden brown. The key is baking them just before serving—they lose crispness quickly. Keep them warm in a 200°F oven while you finish the soup, or serve them immediately over the hot broth.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat with a splash of water or broth to prevent the tortilla strips from getting soggy. Microwaving works in a pinch, but the texture suffers—always add a few seconds of oven time at 350°F to restore crispness to the strips.
Can I use corn tortillas instead of flour?
Yes, but expect a slightly sweeter flavor from the corn. For the closest texture to the original, stick with flour tortillas—they crisp better and have a neutral taste. If using corn, toast them a minute longer to compensate for their natural moisture.