Soups & Stews
This Applebee's chicken tortilla soup copycat recipe delivers the same creamy, spiced perfection you crave—without the restaurant price tag. The secret lies in a rich blend of chicken broth, black beans, and corn, all simmered with warm spices until the flavors meld into that signature tangy, creamy goodness.
I've perfected this version after countless batches, ensuring every spoonful tastes just like the original, with tender shredded chicken and crispy tortilla strips on top.
The key to achieving that creamy texture without heavy cream is a clever combination of chicken broth, tomato sauce, and a touch of flour as a thickener. We'll build layers of flavor by sautéing onions, garlic, and spices before adding the liquid ingredients, allowing the aromas to develop deeply.
This method ensures the soup is rich, hearty, and packed with the bold, slightly spicy notes that make it irresistible.
What you'll end up with is a steaming bowl of soup that's ready in under an hour, complete with tender chicken, hearty beans, and sweet corn—all topped with crispy tortilla strips for that satisfying crunch.
The broth is velvety smooth, the spices are balanced just right, and the tortilla strips add the perfect textural contrast. This is comfort food at its finest, perfect for chilly evenings or whenever you're craving a taste of your favorite restaurant.
Serve it with warm cornbread or a side salad to round out the meal, and don't forget the lime wedges for that bright, zesty finish. The best part?
You can easily double the recipe for leftovers, making it ideal for meal prep or feeding a crowd. Let's get cooking—your taste buds will thank you!
Ingredients for applebee's chicken tortilla soup copycat
Here's everything you need to recreate that legendary creamy, spiced bowl at home—better than the restaurant version.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Black Beans 🫘 | 1 can | 15 oz, drained and rinsed |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, thawed |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, fire-roasted preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 cup | Canned, smooth texture |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Cumin 🌿 | 1 tsp | Ground, toasted preferred |
| Chili Powder 🌶️ | 1 tbsp | Medium heat preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Corn Tortillas 🍞 | 6 whole | Cut into strips, for topping |
| Vegetable Oil 🫒 | ½ cup | For frying tortilla strips |
| Shredded Cheese 🧀 | 1 cup | Cheddar or Monterey Jack |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The chicken is the heart of this soup, so don't skimp on quality. Bone-in, skin-on thighs would give you even more flavor, but boneless breasts work fine if that's what you've got. I always grab mine from Costco when I'm making a big batch—they're cheaper and fresher. For the tortillas, Mission brand is my go-to from the store, but any corn tortillas will do. The key to crispy strips is cutting them thin and frying them in small batches—don't overcrowd the pan or they'll get soggy. The beans and corn? Trader Joe's frozen section has great pre-cooked options that save time.
No fire-roasted tomatoes? Regular diced tomatoes work too—just add a pinch of smoked paprika for depth. Running low on chicken broth? Vegetable broth plus a bouillon cube gets you close, though you'll miss that meaty depth. The flour is non-negotiable for that creamy texture—it's what makes this soup restaurant-quality. Want to make it even richer? Stir in a dollop of sour cream or a splash of heavy cream at the end. The tortilla strips can be made ahead and reheated in the oven if you're prepping for a crowd. And if you're feeling fancy, swap the shredded cheese for cotija or queso fresco for a Mexican-inspired twist.
This soup tastes even better the next day—honestly, the flavors meld into something magical. Keeps for 4-5 days in the fridge, and freezes beautifully for 3 months. I always double the batch and freeze half—perfect for lazy weeknights. The tortilla strips? Best eaten fresh, but you can reheat them in the oven at 375°F for 5 minutes if you need to. Store the cheese separately and add it fresh when serving so it stays melty. Lime juice should be added right before serving—it brightens everything up and keeps the soup tasting fresh.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub a million bowls. Sauté the onions and garlic, toss in the chicken, beans, and corn, then let the broth do the work—minimal chopping, zero fuss. The tortillas get toasted at the end, and suddenly you’ve got restaurant-quality soup with one pot to clean.
- Garlic-Corn Crunch: Between us, the secret’s in the slow-cooked garlic and the sweetness of the corn. That crispy tortilla edge? Pure satisfaction. It’s the kind of flavor that makes you forget you’re making a copycat dish—until you see the price tag at Applebee’s.
- Lunchbox Hero: I double the batch every Sunday because it’s my go-to for lunches. Pack it in jars or thermoses, and you’ve got hearty, filling meals for days. The beans and chicken keep everyone full, and the corn adds that bright, fresh bite that kids actually eat.
- Budget Win: Honestly, this recipe costs me half of what I’d spend at the restaurant. Chicken breast is lean, beans stretch it far, and the pantry staples (onion, garlic, corn) are cheap. Leftovers? Even better—reheat with a splash of broth, and it tastes just as good the next day.
Step-by-step instructions for Applebee's chicken tortilla soup copycat
Here's how to nail that restaurant-worthy texture and flavor at home.
Sear the Chicken and Sauté Aromatics
Cut the 2 lb boneless, skinless chicken breast into bite-sized pieces. Heat a large Dutch oven over medium-high heat and add the chicken. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center and has developed a light golden crust. Remove the chicken and set it aside.
In the same Dutch oven, add 0.5 cup vegetable oil and let it heat until shimmering. Add the diced 1 whole yellow onion and cook for 4-5 minutes until softened and translucent. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. You'll know it's ready when you can smell that sweet, toasty aroma filling your kitchen.
Build the Flavor Base
Add the 1 cup tomato sauce, 1 can diced tomatoes, 1 can black beans (drained and rinsed), and 1 cup corn kernels to the Dutch oven. Stir well to combine all ingredients. Sprinkle in the 1 tsp cumin, 1 tbsp chili powder, 1 tsp salt, and 0.5 tsp black pepper. Stir again to ensure the spices are evenly distributed throughout the mixture.
Pour in the 4 cups chicken broth and bring everything to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for 15 minutes. This simmering time allows all the flavors to meld together beautifully, creating that rich, complex base that's the soul of this soup.
Thicken the Soup and Finish Cooking
In a small bowl, whisk together the 2 tbsp all-purpose flour with 2 tbsp lime juice. Slowly pour this mixture into the simmering soup while stirring constantly. The soup will begin to thicken immediately as the flour absorbs the liquid. Continue cooking for another 5-7 minutes, stirring occasionally, until the soup reaches your desired consistency—it should coat the back of a spoon but still be easy to stir.
Return the cooked chicken pieces to the soup and stir gently to combine. Let the soup simmer for an additional 5 minutes to allow the chicken to absorb all those delicious flavors. Taste and adjust seasoning if needed—this is where you can really personalize your copycat version.
Prepare the Tortilla Strips
While the soup is simmering, cut the 6 whole corn tortillas into 1-inch wide strips. Heat 0.25 cup vegetable oil in a skillet over medium heat until hot but not smoking. Fry the tortilla strips in batches for 1-2 minutes per side until golden brown and crispy. Drain on paper towels and sprinkle lightly with salt while still warm.
These crispy tortilla strips are the perfect textural contrast to the creamy soup. They should be golden brown and crunchy enough to stand up to the spoonful of soup they'll be paired with. Don't skip this step—it's what makes this copycat recipe truly authentic.
Assemble and Serve
Ladle the hot soup into bowls, dividing it evenly among the 6 servings. Top each serving with about 1/6 of the 1 cup shredded cheese and a generous portion of the crispy tortilla strips. Garnish with the chopped 0.25 cup fresh cilantro just before serving to keep it vibrant and fresh.
Serve immediately while the soup is hot and the tortilla strips are still crispy. Each spoonful should deliver that perfect balance of creamy, spiced chicken broth with the satisfying crunch of the tortilla strips. This is where all your hard work pays off—with a bowl of soup that tastes just like your favorite restaurant!
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear the Chicken First: I learned this the hard way—skipping the sear makes the chicken taste bland and rubbery. Pat the breasts dry, then hit them with high heat in a skillet for 3-4 minutes per side until golden. The crust locks in flavor, and you’ll taste the difference when it’s shredded later.
- Char the Onion, Don’t Sauté: The soup’s depth comes from caramelized onion, not just soft bits. After dicing, cook the onion in the same skillet as the chicken (no oil needed) until the edges turn dark brown and sticky—about 10-12 minutes. It’ll smell like heaven, and the soup will taste like it.
- Rinse the Beans: Canned black beans are convenient, but they’re packed in salty, metallic juice. Drain and rinse them under cold water before adding to the pot. This cuts the bitterness and keeps the soup from tasting like a can of beans—especially important if you’re using low-sodium beans.
- Toast the Corn: Sounds weird, but it works: Toss frozen corn kernels in a dry skillet over medium heat for 2-3 minutes until they’re fragrant and slightly crisp. The toasted flavor elevates the soup from "good" to "I’d order this at Applebee’s." Skip this, and the corn will just melt into the broth.
Storing and reheating your applebee's chicken tortilla soup copycat
Fridge Storage Tips
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 Pyrex glass containers with snap lids) and refrigerate for up to 4-5 days.
The flavors actually deepen overnight, so leftovers taste even better! Just be sure to store the tortilla strips separately—they stay crispy best when reheated fresh. 💛
Freezer-Friendly Prep
This soup freezes beautifully for 3 months—perfect for busy weeks! Portion into quart-sized freezer bags (leave 1-inch headspace for expansion) and squeeze out excess air to prevent freezer burn.
Label with the date so you can track freshness. The cheese and tortilla strips should be added fresh when serving, but the soup base reheats like a dream. 🧊
Reheating Perfection
For stovetop reheating, transfer soup to a pot and warm over medium-low heat for 10-12 minutes, stirring occasionally. Add 2-3 tbsp water or broth if it thickens too much.
For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals until steaming hot—this keeps the texture smooth. Always reheat to an internal temperature of 165°F for safety. 🔥
Reviving Tortilla Strips
If you froze the tortilla strips, reheat them in a single layer on a baking sheet at 375°F for 5-7 minutes until crispy again. For fridge-stored strips, pop them in a 350°F oven for 3-4 minutes to restore their crunch.
A quick spray of cooking oil before reheating helps too—just enough to make them irresistible. ✨
Cheese and Garnish Refresh
Add the shredded cheese and fresh cilantro right before serving to keep them vibrant and melty. If your soup lost some brightness overnight, squeeze in 1 tbsp fresh lime juice—it cuts through any richness and wakes up the flavors.
The contrast of warm soup, crispy tortillas, and bright garnishes is what makes this dish feel restaurant-quality. 🌿
Meal Prep Pro Tips
Double the batch and freeze half for lazy weeknights! Store components separately: soup in one container, tortilla strips in another, and cheese/garnishes in a small bag. When ready to serve, just reheat the soup, crisp the tortillas, and assemble.
This method saves time and keeps everything tasting fresh. Trust me, your future self will thank you! 💪
Nutrition facts
Frequently asked questions
Can I make this soup without chicken?
Yes! For a vegetarian version, replace the chicken with 1 can (15 oz) of chickpeas or 1 cup of extra-firm tofu, cubed and pan-fried until golden. The texture will be slightly different, but the creamy, spiced broth remains the star. Just add the chickpeas or tofu with the beans and corn during the simmering step.
Why does my soup taste too thick or too thin?
The flour slurry is key to perfect consistency. If too thick, whisk in 1-2 tbsp warm broth while reheating. If too thin, mix 1 tsp cornstarch with 1 tbsp water, stir into the soup, and simmer 2-3 minutes until thickened. Always taste as you go!
Can I use store-bought tortilla chips instead of homemade strips?
For convenience, use 1.5 cups of sturdy tortilla chips (like Fritos or Tostitos) instead of homemade strips. Just crush them lightly for texture. They won't be as crispy, but they'll still add that satisfying crunch. Pro tip: Toast them in the oven at 350°F for 3-4 minutes before adding to warm them up.
What if I don't have lime juice?
No problem! Substitute with 1 tbsp lemon juice or vinegar (apple cider or white wine vinegar work best). The acidity is what brightens the flavors. If you're out of both, skip it—the soup will still taste great, but the tangy finish will be missing. A pinch of extra salt can help compensate for the missing acidity.
How can I make this soup spicier?
Add ½ tsp cayenne pepper or 1-2 dashes of hot sauce during the simmering step. For smoky depth, stir in ½ tsp smoked paprika with the cumin. If you love heat, try adding 1 diced jalapeño or 1 tsp chipotle powder—just