This Jason’s Deli Fire Roasted Tortilla Soup copycat recipe makes a version of the original that my family actually likes better! It is SO delicious!!!
Jason’s Deli Fire Roasted Soup Copycat Recipe
This recipe is my copycat version of my favorite soup at Jason’s Deli. This soup is also a favorite of my friends and family. It is very spicy and loaded with flavor. To adjust the heat of the soup, you can tweak the amount of jalapeno you add, or you could also add some ground cayenne pepper. Whether you make this spicy or mild, it will be loaded with great flavor.
What are fire-roasted tomatoes?
Fire-roasted tomatoes are charred over a flame before they’re diced and canned. Contact with the flame brings out the tomatoes’ sweetness and, most notably, imparts a distinct smokiness. Fire-roasted tomatoes have great depth and a more complex flavor than regular diced tomatoes. Fire-roasted tomatoes are actually healthier than regular tomatoes, as the roasting makes them release more lycopene.
What can I substitute for fire-roasted tomatoes?
If you don’t have fire-roasted tomatoes on hand, regular canned tomatoes can be used as a substitute (although fire-roasted will yield a result more like the copycat Jason’s Deli recipe). You can even add a pinch of smoked paprika to make the regular tomatoes have a bit of smoke flavor.
This freezes well and is great on day 2. This would also work with leftover turkey. You may need to adjust the salt depending on the brand of broth you use, taste as it cooks to judge.
Fire-roasted corn adds flavor to this soup.
I love using fire-roasted corn in this soup. DelMonte makes fire-roasted corn that is sold in the frozen section of some retail stores like Wal-Mart. My favorite fire-roasted corn is Trader Joe’s brand. It is in the freezer case at Trader Joe’s, and I always keep it on hand so that I can make this yummy soup.
Puree the soup for a better consistency.
I like to puree the soup (before adding the chicken and corn) to reach the consistency closest to the soup at Jason’s Deli. I use this immersion blender, an indispensable tool for making soups, sauces, smoothies, and more. An immersion blender is just placed directly into the soup pot. In just seconds, it purees ingredients into a thicker, smoother, and creamier consistency.
What chicken is best for this soup?
I bake chicken breasts, covered, at 400 F for about 45 minutes and leave covered for 30 minutes before unwrapping them. The internal temp should be at least 165 F. To make cooking more even, I cut the breasts into strips or tenderloins. I toss the strips into a bowl with extra virgin olive oil, and then I season with salt and pepper. For this recipe, I often season them with a taco or cumin seasoning to give more TexMex flavor.
How to make this soup in the Instant Pot.
This soup is super easy to make in an Instant Pot. Simply follow the recipe to the point of cooking the soup. Place the ingredients in an Instant Pot, and cook at high pressure for 30 minutes. Allow to slow-release, and leave the soup in the pot as long as possible before opening the lid. It just gets better the longer it sits. It is actually better on day 2!!!
This soup really is fab and flavorful. Zane and I ate it without garnishes, but the girls all topped it with crushed tortilla chips. It was even more flavorful the next day; leftovers were wonderful.
If you make this, let me know how it turns out. As always, thanks so much for stopping by. Be blessed, and stay savvy!
- 2-3 chicken breasts, cooked and shredded
- 2 Cups fire-roasted corn (I use Trader Joes from the 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
- In a large stockpot, saute onion in extra virgin olive oil, adding minced garlic at the end of sauteing.
- When the onion is soft, add chipotle powder, cumin, salt & pepper.
- Add tomatoes, broth, jalapeños, bay leaf, and lime juice.
- Simmer until jalapeños are soft.
- Remove bay leaf.
- Blend soup with an immersion blender until smooth.
- Add corn and chicken; simmer an hour on the stovetop, 4-5 hours on low in the slow cooker, or 35 minutes high pressure in the Instant Pot.
- Serve with crushed tortillas as a garnish.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 138Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 272mgCarbohydrates 12gNet Carbohydrates 0gFiber 1gSugar 5gSugar Alcohols 0gProtein 8g