Soups & Stews
This Applebee’s chicken tortilla soup copycat recipe brings that beloved smoky tomato-basil broth and crispy tortilla strips straight to your kitchen—with the same slow-cooked magic behind it. 🌟 profile. This isn't just a copycat recipe—it's a home-cooked version that rivals the original.
The foundation starts with a rich tomato broth infused with garlic, onions, and a touch of cumin for depth. Shredded chicken adds protein, while corn and black beans contribute heartiness. The real showstopper?
Crispy tortilla strips fried to golden perfection, adding texture and that satisfying crunch with every spoonful. Every element comes together in a bowl that tastes like your favorite restaurant dinner.
What you'll end up with is a steaming bowl of soup with tender chicken, vibrant vegetables, and tortilla strips that stay crispy even after sitting. The smoky, slightly sweet broth balances perfectly with the tangy tomato base, creating a flavor combination that's hard to resist.
This recipe proves you don't need to leave home to enjoy restaurant-quality comfort food.
Perfect for chilly evenings or as a satisfying lunch, this soup comes together in about 45 minutes—including prep time. The flavors only get better as it sits, making it ideal for meal prep too. Let's get cooking and bring that Applebee's taste to your kitchen!
Ingredients for applebee's chicken tortilla soup copycat
Pantry staples meet restaurant magic—just 15 ingredients for that iconic smoky broth and crispy crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, shredded after cooking |
| Diced Tomatoes 🍅 | 2 cups | Canned, fire-roasted preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Onion 🧅 | 1 whole | Yellow, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Black Beans 🫘 | 1 lb | Drained and rinsed |
| Flour Tortillas 🌯 | 4 whole | Medium size, cut into strips |
| Corn Kernels 🌽 | 1 cup | Frozen or canned, drained |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for freshness |
| Olive Oil 🫒 | 2 tbsp | For frying tortilla strips |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lime 🍋 | 1 whole | Juiced for brightness |
| Shredded Cheese 🧀 | ½ cup | Cheddar or Mexican blend |
The chicken breast is your base—boneless, skinless shreds best. Costco or Trader Joe's often have the best prices for bulk. For the black beans, drained and rinsed is key—no one wants mushy soup. The fire-roasted diced tomatoes add smokiness naturally (no need for extra spices). Garlic and onion are non-negotiable—freshly minced makes all the difference. I always grab extra basil because half gets chopped into the soup and half gets sprinkled on top for that restaurant look.
No fire-roasted tomatoes? Regular canned tomatoes plus 1/2 tsp smoked paprika works. Short on tortillas? Corn tortillas cut into triangles add a fun twist. The corn can be frozen—just thaw and drain. For the cheese, Monterey Jack melts best if you want gooey goodness. The tortilla strips need to be fully submerged and fried just until crispy—don't overcrowd the pan or they'll steam instead of fry. Lime juice? Freshly squeezed brightens everything up—bottled won't cut it.
This soup tastes even better the next day—flavors meld perfectly. Keeps 4-5 days in the fridge, freezes for 3 months. I double the batch and freeze half—perfect for lazy weeknight lunches. The tortilla strips stay crispy if you keep them separate until serving. Garnish with extra cheese and basil right before eating so everything stays fresh.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra pans, just dump-and-simmer. The chicken breast shreds perfectly when poached in broth, and the onions caramelize right in the pot while you’re stirring. Honestly, I’ve made this on nights when I forgot to thaw dinner.
- Garlic Bomb Flavor: That first spoonful of soup? Chef’s kiss. The garlic cloves get toasted just enough to mellow into sweetness, while the diced tomatoes add a bright, tangy kick. The broth reduces into a rich base that makes the whole thing taste like a restaurant—even though I’m just stirring a pot.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. I make a big batch on Sundays, and it keeps beautifully for days. Pack it in thermoses for work or school lunches—kids love the tortilla strips, and adults won’t miss the restaurant version. (Yes, even on a Tuesday night.)
- Budget Win: A whole pot for under $10? That’s not a typo. Chicken breast is cheap in bulk, broth stretches forever, and onions/garlic are pantry staples. I’ve fed four people for $2.50 a serving, and no one complains about leftovers—because they’re that good.
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to recreate that perfect balance of smoky broth, tender chicken, and crispy tortilla strips.
🍳 Step 1: Sear and Shred the Chicken Breast
Cut the 1.5 lb chicken breast into ½-inch cubes for even cooking. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the edges turn light golden brown and the internal temperature reaches 165°F.
Remove the chicken with a slotted spoon and set aside. Here's the thing—don't skip the searing. It adds depth of flavor that canned soup just can't match. Once cooked, use two forks to shred the chicken into bite-sized pieces and set aside in a bowl.
🍳 Step 2: Build the Flavorful Broth Base
In the same pot, add 2 tablespoons olive oil and reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the 4 minced garlic cloves and 1 tablespoon ground cumin, cooking for 30 seconds until fragrant.
Pour in the 2 cups diced tomatoes and 4 cups chicken broth. Bring to a gentle simmer, then reduce heat to low and let it cook uncovered for 10 minutes to develop the flavors. You'll notice the broth darkens slightly—that's where all the smoky character comes from.
🥘 Step 3: Add the Remaining Ingredients
Add the 1 lb drained black beans, 1 cup corn kernels, and 1 teaspoon salt to the pot. Stir gently and simmer for 5 minutes to heat through. The beans should be warm but not mushy—this keeps their texture perfect.
Return the shredded chicken to the pot and stir to combine. Add the ½ teaspoon black pepper and ¼ cup chopped fresh basil leaves. Taste and adjust seasoning if needed—this is your chance to perfect the balance before adding the final touches.
🔥 Step 4: Fry the Crispy Tortilla Strips
Cut each of the 4 whole flour tortillas into ¼-inch wide strips. Heat 2 tablespoons olive oil in a separate skillet over medium-high heat until the oil shimmers. Fry the tortilla strips in batches for 1-2 minutes until they turn golden brown and crispy.
Here's the secret to perfect tortilla strips: don't overcrowd the pan. Work in small batches so they fry quickly and evenly. Once crispy, remove them to a paper towel-lined plate to drain excess oil. They'll stay crispy for a few minutes, so don't worry about adding them to the soup too early.
🍽️ Step 5: Finish and Serve
Return the soup to a gentle simmer and stir in the juice of 1 whole lime. This brightens the entire dish and cuts through the richness. Ladle the hot soup into bowls, then top each serving with the crispy tortilla strips and ½ cup shredded cheese.
Serve immediately with extra tortilla strips on the side and lime wedges for squeezing. The contrast between the warm, smoky broth and the crispy tortilla strips is what makes this copycat recipe so special. Each spoonful delivers that perfect balance of textures and flavors you'd get at Applebee's!
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear Chicken First: I learned this the hard way—skip the poaching step and brown your chicken breast in batches before shredding. The Maillard reaction adds depth that broth alone can’t match, and it keeps the shredded meat from turning into mushy rubber. Use medium-high heat and don’t overcrowd the pan—this isn’t a race.
- Blister Your Onions: After burning three batches of soup where the onions just softened instead of caramelized, I finally figured out: cook them low and slow until they’re dark brown and slightly crispy in spots. This takes 10-12 minutes, but it’s the flavor anchor—skip it, and your soup tastes like it’s missing something. A splash of broth at the end helps deglaze those stuck-on bits.
- Simmer, Don’t Boil: The copycat recipe calls for simmering, but I used to push it to a rolling boil because I was impatient. Big mistake—boiling turns the tomatoes into mush and makes the broth cloudy. Keep it at a gentle simmer (tiny bubbles, occasional swirls) for at least 20 minutes. Your future self will notice the difference in texture and clarity.
- Toast the Tortilla Strips: Sounds weird, but it works: dry-toast your tortilla strips in a separate pan over medium heat for 30 seconds per side before adding them to the soup. This prevents them from turning into soggy noodles and adds a subtle crunch that makes the dish feel restaurant-quality. Yes, even if you’re impatient like me—just set a timer.
Storing and reheating this dish
Refrigerator Storage
Let your soup cool to room temperature for no more than 2 hours before storing—this prevents bacterial growth. Transfer to an airtight container (I love Glasslock containers) and refrigerate immediately.
The soup keeps its best texture and flavor for 4-5 days, with the tortilla strips staying crispy if stored separately in a sealed bag. 🥶
Freezer-Friendly Tips
For long-term storage, freeze the soup (without tortilla strips) in quart-sized freezer bags—leave 1-inch headspace for expansion. Label with the date and freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge, then reheat gently. The tortilla strips can be fried fresh and added after reheating for that perfect crunch. ❄️
Reheating Perfection
For stovetop reheating, transfer soup to a pot and warm over medium-low heat for 8-10 minutes, stirring occasionally. Add 2-3 tablespoons water or broth if it thickens too much.
For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals on 50% power until steaming hot. 🔥
Reviving Crispy Tortilla Strips
Store tortilla strips separately in a paper towel-lined airtight container to maintain crispness. Reheat in a dry skillet over medium heat for 30-45 seconds until crispy again. Alternatively, pop them in the oven at 375°F for 2-3 minutes on a wire rack for even crispiness. 🌯
Garnish Like a Pro
Fresh garnishes make all the difference! Sprinkle with extra shredded cheese, chopped basil, and a squeeze of lime juice right before serving. For extra flair, add a dash of hot sauce or sour cream on the side. These finishing touches elevate your copycat soup to restaurant-quality. ✨
Meal Prep Strategy
Double the recipe and freeze half for future meals. When prepping, store components separately: broth in one container, chicken/beans/corn in another, and tortilla strips in a sealed bag.
Assemble fresh when ready to eat—this keeps everything at its best. The flavors actually improve overnight, making this the perfect make-ahead dish. 📅
Nutrition facts
Frequently asked questions
Can I make this recipe without tortilla strips?
The crispy tortilla strips are the signature element, but you can substitute with crispy fried corn tortilla triangles or toasted pita chips for a similar texture. If you prefer no crunch, top with avocado slices or sour cream instead. The smoky broth and chicken will still taste amazing!
How do I keep the tortilla strips crispy when adding them to hot soup?
Fry them just before serving and add them to the soup bowl right after ladling the hot broth. For extra insurance, keep them in a 350°F oven for 2-3 minutes while reheating the soup. This maintains that satisfying crunch every bite.
Can I use rotisserie chicken instead of cooking my own?
Rotisserie chicken works perfectly—just shred 1.5 cups of cooked meat. Remove any skin or large bones first. The flavor will be slightly different (more seasoned), but it saves time without sacrificing taste. Just adjust salt to preference after adding the broth.
What's the secret to making the broth taste just like Applebee's?
The magic is in the toasted cumin and fire-roasted tomatoes. For extra depth, add ½ teaspoon smoked paprika when cooking the onions. Let the broth simmer uncovered for 15 minutes to develop that signature smoky flavor. A splash of lime juice at the end also mimics the restaurant version perfectly.
Can I make this soup in an Instant Pot?
Yes! Sauté the onions and garlic, then add all broth ingredients and pressure cook for 8 minutes. Quick-release the pressure, then add the chicken, beans, and corn. For crispy tortilla strips, fry them separately as directed. The Instant Pot version is faster but lacks the deep flavor development of stovetop simmering.