Jason’s Deli Fire Roasted Tortilla Soup Copycat Recipe

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


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.

Jason's Deli Fire Roasted Soup

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!

Thick Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Thick and Hearty!


  • 3-4 cups cooked, diced chicken (rotisserie is fine)
  • 1 onion, diced
  • 1 colored pepper, diced
  • 1-2 tsp minced garlic (or 2 cubes Dorot frozen cubes)
  • 1/3 cup Extra Virgin Olive Oil
  • 2 TB tomato paste
  • 2 cans green chilis
  • 1 TB chili powder
  • 1 TB cumin
  • 1 can chili or pinto beans, rinsed and drained
  • 6-8 cups chicken bone broth (depending upon preference)


  1. Heat EVOO; add onion and peppers. Sauté until soft.
  2. Add garlic, tomato paste, chili powder and cumin. Sauté 1-2 minutes.
  3. Add green chilis and beans; puree with immersion blender.
  4. Add broth and chicken.
  5. Bring to boil; reduce to simmer.
  6. Simmer for 20 minutes.

Serve with toppings.

Nutrition Information
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

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  1. Made this last night with a few alterations. 1) I used 2 tablespoons olive oil instead of 4 (which was a perfect amount) to saute onions. 2) In step #2 I added 1 tsp chipotle powder and 2 teaspoons Cumin. 3) In step #3, I added two bay leaves with the tomatoes and liquid and brought to a boil. 4) I omitted jalapenos and skipped step #4 of simmering everything . 5) I also skipped steps #5 & 6 and left the bay leaves in and didn’t blend since I don’t have an immersion blender. 6) In step #7 I added corn and shredded chicken and let simmer/lightly boil for 25 minutes covered, which was plenty of time (an hour seemed too long). To recap: I cooked chicken per directions in the blog post; then followed steps #1, 2, 3, and 7 in the Soup portion directions adding 2 bay leaves and 2 teaspoons of Cumin and only simmering for 25 minutes respectively. Note: I will cut down on Chipotle Powder next time as it was still too spicy for me even without the jalapenos.

    I topped mine with a little cheese, a little avocado, and Greek yogurt. BF topped his with extra onions and jalapenos and some cilantro. We both agreed soup was delicious (the perfect spice level for him), has a great consistency even without blending, and we would definitely make it again.

  2. Hi Barbie! I think that post was deleted; I’ll try to find. Basically, put chicken in slow cooker….sprinkle with chicken taco or similar seasoning. Pour half jar green salsa half jar red salsa. Cook until done/tender. Shred with a fork!!!!!

  3. I love this Jason’s Deli Fire Roasted Tortilla Soup recipe…wondering why I cannot find the “Slow cooker salsa taco chicken” recipe.

    thanks so much!


  4. Hi Ozzy, removing the jalapeño seeds will definitely decrease the heat of the soup. I had no idea that lime juice minimized heat. Thank you for sharing this!!!

  5. For those saying that the soup was too spicy, you may want to remove the seeds from the jalapeños or cut back on how much jalapeño you use. The lime juice should be able to counteract the spice of any fully seeded jalapeños you have.

  6. Hi Janet! I’m so glad this turned out well in the Instant Pot! I’ve been wanting to make it in mine but just haven’t gotten around to it. We are expecting a winter storm tomorrow, so I may make it to enjoy by the fire. Thanks so much for sharing!!!! XoXo

  7. I used my Instant Pot to make this. I put chicken (thawed or frozen), along with all ingredients except corn. I used 2- 14oz. cans of fire roasted tomatoes holding one back to add with shredded chicken and corn. Delicious!

  8. I tried this recipe tonight and it was amazing. I actually found the corn at Kroger’s thank goodness since no Trader Joe’s here. Thank you so much for experimenting with the recipe and doing the work for me lol.

  9. Hi Cindy! I would def cut back on the jalapeños if you found the soup too spicy! I am very spice-centric in my recipes, so my amounts might be too much for milder palates. You might adjust spices down a smidge as well. You can always add more if needed after the soup is done. Let me know how it turns out next time!

  10. The soup was way too spicy not like Jason’s. Wondering if jalapeños should be cut back?

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