Jason's Deli Fire Roasted Tortilla Soup Copycat Recipe

I absolutely love the Jason’s Deli Fire Roasted Tortilla Soup.

I’ve been experimenting in my kitchen for awhile now trying to make the best copycat recipe for the Fire Roasted Tortilla Soup from Jason’s Deli. It’s finally done and y’all it is so freaking good!!! You have to try this.

If you’ve never tried the Jason’s Deli Fire Roasted Tortilla Soup, it is a perfect soup for any time of the year. I rarely ever get sick, but I especially love it when I have a cold. I honestly think my recipe is better than the original. My family and friends love it. But I’ll let you decide for yourself. This soup is so amazing and flavorful. It has the perfect amount of spice. It’s not super spicy or too spicy. 

*** In order for this recipe to turn out perfect and taste just right there are a few things you must follow. ***
First, both the canned tomatoes and corn that you use must be “fire roasted”. I use Muir Glen fire roasted canned tomatoes. For my fire roasted corn, I get mine from Trader Joe’s in the frozen vegetables section. These two ingredients both add the perfect flavor to the entire soup.

Second, your soup must be pureed first before you begin adding the chicken and corn. It must be pureed in order to have both the right consistency and flavor.

Third, I cook the chicken breast in a slow cooker, because it makes things so much easier and the chicken turns out so tender every time. You don’t have to cook your chicken breasts in a slow cooker, but I recommend it.

Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes

Ingredients:

• 2 chicken breasts, cooked and shredded

• 2 Cups fire roasted corn (I use Trader Joe’s from freezer section)

• 1 Medium onion, chopped

• 1 Bay leaf

• 3-4 Cloves garlic, minced

• 3 fresh jalapeños, seeded and diced

• 1 large carton (32 oz) chicken broth

• 1 (28 oz) can fire roasted tomatoes

• 1 can original RoTel tomatoes

• Juice of 2 limes

• 4 TB extra virgin olive oil

• 1 tsp chipotle powder

• 1 tsp cumin

• Sea salt and ground black pepper to taste

Instructions:

1. In a large stock pot, sauté onion in extra virgin olive oil, adding minced garlic at the end of sauté.

2. When the onion is soft, add chipotle powder, cumin, salt & pepper.

3. Next add the fire roasted tomatoes, broth, jalapeños, bay leaf, and lime juice.

4. Simmer until jalapeños are soft.

5. Remove bay leaf.

6. Blend soup with an immersion blender until it is smooth.

7. Add the fire roasted corn and the chicken; simmer for an hour on stovetop, 4-5 hours on low in slow cooker, or cook on soup setting in Instant Pot.

8. The soup is now ready to be served. I recommend topping your bowl off with crushed tortillas as garnish.

If you make this recipe be sure to snap a picture and tag me @abbygfit on social media so I can check it out!! It makes me so happy to see when you are making one of my recipes or I’ve inspired you to try one of my recipes!!

xoxo
Abby