Soups & Stews
This Applebee's chicken tortilla soup copycat recipe delivers the restaurant's signature flavors at home—crispy herb bites floating in a creamy cheddar-infused broth with perfectly seasoned shredded chicken. The secret lies in pan-searing the tortilla strips until golden and layering the spices just right to mimic that familiar, comforting taste.
I've spent years perfecting this version, ensuring every spoonful captures the balance of smoky, tangy, and cheesy notes that make it a crowd-pleaser.
The recipe starts with a rich broth base built on chicken stock, tomatoes, and a blend of cumin, chili powder, and garlic powder that forms the soul of the soup.
Shredded chicken is seasoned separately for maximum flavor, while the tortilla strips get a crispy texture that contrasts beautifully with the creamy cheese swirls.
What sets this apart is the technique of toasting the tortilla strips in oil until they're golden and slightly crispy—this is where the restaurant-quality texture comes to life.
By the time you're done, you'll have a bowl of soup that's just as satisfying as the original, with tender chicken, hearty vegetables, and those crispy tortilla pieces that add a delightful crunch.
The creamy cheddar swirls tie everything together, creating a dish that's perfect for chilly evenings or game day gatherings. Each bite delivers the perfect harmony of textures and flavors that Applebee's fans know and love.
Serve it with tortilla chips on the side, a dollop of sour cream, and fresh cilantro for garnish. This recipe is designed to be your new go-to for weeknight dinners or when you're craving that familiar comfort food without leaving home. Let's get cooking!
Ingredients for applebee's chicken tortilla soup copycat
Six ingredients bring the restaurant's signature flavors home—crispy tortilla bites and creamy cheddar swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 2 ½ lb | Skinless, shredded after cooking |
| Large Flour Tortillas 🌯 | 6 whole | Cut into strips, 1/4-inch wide |
| Canned Diced Tomatoes 🍅 | 14 ½ oz | Fire-roasted preferred, drained |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Chili Powder 🌶️ | 1 tbsp | Mild or medium heat |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | ½ cup | For crisping tortillas |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
The tortillas are the star here. Flour tortillas from the Mexican food aisle (like Mission or La Tortilla Factory) work best—they crisp up perfectly. If you can't find flour tortillas, corn tortillas will work in a pinch, but they won't be as crispy. The chicken breasts should be skinless and boneless—purchase them pre-cut from the deli section to save time. For the canned tomatoes, fire-roasted adds a smoky depth that mimics the restaurant version. I always grab mine from Trader Joe's or Costco—they're fresher and taste better than the generic brands.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika gets you close. Running short on cheddar? Monterey Jack or pepper jack works too, though sharp cheddar is ideal. The spices are non-negotiable—Mexican oregano (not Italian) gives that authentic flavor. If you're missing any spices, Penzeys or the bulk bins at Whole Foods have everything you need. For the tortilla strips, cut them into even 1/4-inch pieces—they'll crisp up faster and more evenly. And trust me on the full-fat sour cream—it makes the cheesy swirls way creamier.
This soup tastes even better the next day—honestly, the flavors meld together perfectly after resting. Keeps in the fridge for 4-5 days, freezes for 3 months. I like to portion it into containers with a side of tortilla chips already in the bottom so it's ready to grab and go. The tortilla strips stay crispy for about 20 minutes after serving, so if you're making it ahead, keep them separate until the last minute and reheat in the oven at 350°F for 5 minutes.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the chicken breasts go in whole—just shred after cooking. No tiny pieces to lose, no knife fights with stubborn breasts. The tortillas get torn, not cut, so it’s all about ripping and dropping.
- Cheesy Tortilla Crunch: That moment when the warm tortilla pieces float to the top, crisped just enough to hold shredded cheddar like a little flavor blanket? Yes. It’s the perfect textural contrast—creamy broth, tender chicken, and that satisfying bite.
- Leftover Hero: This soup begs to be made in bulk. The flavors only deepen overnight, and reheating it is a 60-second microwave win. Pack it for lunch or freeze portions—it’s my go-to when I’m too tired to cook.
- Budget Crowd-Pleaser: A single can of diced tomatoes and a bag of tortillas stretch this into four servings without breaking the bank. Honestly, it’s the kind of dish where I’ll make double just to have leftovers—because everyone at the table will ask for seconds.
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to recreate that signature restaurant flavor at home—crispy tortilla bites, creamy cheddar swirls, and perfectly seasoned chicken.
Season and Cook the Chicken
Cut the 2.5 lb boneless chicken breasts into ½-inch cubes. In a large bowl, combine the chicken with 1 tbsp garlic powder, 1 tbsp ground cumin, 1 tbsp chili powder, 1.5 tsp salt, and 0.5 tsp black pepper. Toss until evenly coated and let it marinate for 15 minutes.
Heat 0.25 cup of the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until the bottoms are golden brown. Flip and cook another 3-4 minutes until cooked through. The chicken should reach an internal temperature of 165°F. Transfer to a plate and set aside.
Sauté the Aromatics and Build the Base
In the same skillet, add the remaining 0.25 cup vegetable oil and heat over medium heat. Add 1 tsp onion powder and 1 tsp dried oregano, stirring for 30 seconds until fragrant. Add the 14.5 oz canned diced tomatoes (drained) and cook for 3 minutes, stirring occasionally.
Pour in the 6 cups chicken broth and bring to a gentle simmer. Stir in the cooked chicken and let the mixture simmer uncovered for 15 minutes. This allows the flavors to meld together while keeping the chicken tender. You'll notice the soup developing a rich, savory aroma—this is where the restaurant-quality taste begins to form.
Prepare the Crispy Tortilla Bites
While the soup simmers, cut the 6 large flour tortillas into ¼-inch wide strips. Heat 0.25 cup vegetable oil in a separate skillet over medium heat. Fry the tortilla strips in batches for 1-2 minutes per side until golden brown and crispy. They should puff slightly and turn a beautiful golden color.
Transfer the crispy tortilla strips to paper towels to drain excess oil. Real talk: don't skip this step—these crispy bites are what make this soup special. If you're worried about oil splatter, work in small batches and keep the heat at medium.
Finish with Creamy Cheese Swirls
Reduce the heat under the soup to low. Sprinkle the 1.5 cups shredded cheddar cheese over the surface. Let it melt for 2-3 minutes, stirring gently with a wooden spoon to create those signature creamy swirls. The cheese should coat the back of the spoon and create a velvety texture.
Stir in the 0.5 cup sour cream and chopped 0.25 cup fresh cilantro. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a dash of chili powder to match your preference. The soup should be rich, slightly spicy, and full of flavor with each spoonful.
Serve with Crispy Toppings
Ladle the soup into bowls and top each serving with the crispy tortilla strips. The contrast between the warm, creamy soup and the cool, crispy tortilla bites is what makes this dish so satisfying. Garnish with additional cilantro if desired and serve immediately while the tortillas are still crispy.
This copycat version delivers all the comfort and flavor of the restaurant classic—creamy, cheesy, with that perfect crispy texture. The secret is in the layers: well-seasoned chicken, rich broth base, and those crispy tortilla strips that add just the right crunch with every bite.
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear Chicken First: Skip the bland chicken—pat the breasts dry and sear them in a hot skillet with oil for 3-4 minutes per side before shredding. The crust locks in flavor, and you’ll taste the difference when it hits the soup. (Yes, even if you’re impatient like me, don’t rush this.)
- Toast Tortilla Strips: Toss the cut tortilla strips in a dry skillet over medium heat for 30 seconds until they’re just golden, not crispy. This stops them from turning to mush in the broth. I learned this the hard way—soggy tortillas ruin the whole dish.
- Simmer, Don’t Boil: Keep the soup at a gentle simmer, not a rolling boil, after adding the broth and tomatoes. Too much heat turns the tortillas into a sad, mushy mass and dulls the cheese’s flavor. Think "bubbles, not chaos."
- Cheese Last, Stir Fast: Sprinkle the shredded cheddar in the last minute, then stir like you’re trying to win a race. The cheese melts faster and stays stringy instead of clumping. (Pro move: Use a mix of sharp cheddar and Monterey Jack for that restaurant texture.)
Dietary considerations for this applebee's chicken tortilla soup copycat
Gluten-Free Adaptation
For a gluten-free version, replace the flour tortillas with corn tortillas (ensure they're certified gluten-free) or gluten-free flour tortillas like those from Siete or Mission.
The crispy texture will be slightly different but still delicious. The rest of the recipe remains the same, as all other ingredients are naturally gluten-free. 🌾
Dairy-Free Options
Skip the cheddar cheese and sour cream—instead, use dairy-free cheddar shreds (like Violife or Daiya) and coconut yogurt for creaminess. The broth base and spices will still deliver that signature flavor, just without the dairy.
Taste as you go to adjust seasoning, as dairy-free cheeses can vary in saltiness.
Lower-Carb Version
Reduce the tortilla strips to just 2 tortillas (or omit entirely) and use zucchini noodles or cauliflower rice for a lighter base. Boost flavor with an extra ½ tsp cumin and ½ tsp smoked paprika to compensate for the missing tortilla crunch.
The soup will still be hearty and satisfying. 🥦
Spicy Adjustments
For those who love heat, add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Cholula) to the broth. If you prefer a smoky kick, swap ½ tsp chili powder for ½ tsp chipotle powder. Always taste before serving—spice levels can vary wildly!
Protein Swaps
Use shredded rotisserie chicken (seasoned with ½ tsp garlic powder and ½ tsp cumin) for a quicker version. For a vegetarian option, swap chicken for black beans (drained and rinsed) and crumbled tempeh (pan-fried with the same spices). The broth and tortilla strips remain the same. 🌱
Kid-Friendly Tweaks
Reduce the chili powder to ½ tsp and add ¼ cup diced bell peppers to the broth for mild sweetness. Serve with mild tortilla chips on the side and let kids add their own toppings like avocado slices or extra sour cream.
The creamy, cheesy elements will still be a hit! 🧒
Nutrition facts
Frequently asked questions
Can I make this soup without a skillet?
Yes! Use a large pot for the broth and chicken, then transfer the tortilla strips to a baking sheet. Toss them with 1 tbsp oil and bake at 400°F for 8-10 minutes, flipping halfway. The oven method is safer for beginners and still gives crispy results.
Why does my soup taste bland?
Check your seasoning—this recipe relies on balanced spices. Double-check your cumin, chili powder, and garlic powder amounts. For extra depth, add ½ tsp smoked paprika to the broth or a pinch of MSG (if you use it). Taste as you go!
Can I use store-bought tortilla chips instead of homemade strips?
For convenience, use 1 cup crushed tortilla chips (like Tostitos) in place of homemade strips. Toast them in the same oil for 1-2 minutes to revive crispiness. Just skip the cutting step—this works perfectly for busy weeknights.
How do I keep the tortilla strips crispy when reheating?
Reheat only the broth and chicken separately, then stir in the tortilla strips at the very end. For extra crunch, toast them in a dry skillet over medium heat for 30 seconds before serving. Never microwave them—they'll turn soggy instantly.
What's the best way to serve leftovers?
Store components separately: broth/chicken in one container, tortilla strips in another. Reheat the soup base first, then add fresh strips (toasted in oil) on top. Keep sour cream and cheese separate until ready to serve to prevent sogginess. This keeps the texture perfect for 4-5 days.