Soups & Stews
Applebee's Chicken Tortilla Soup copycat recipe delivers that signature creamy tomato-basil broth with tender chicken, fresh vegetables, and crispy tortilla strips that make every spoonful worth it.
This restaurant-quality version uses simple pantry staples and a few key techniques—like properly toasting the tortillas and building flavor layer by layer—to recreate the exact balance of tangy, savory, and slightly spicy notes you love.
The secret lies in the broth: a rich tomato base simmered with garlic, onion, and spices until deeply flavorful, then finished with fresh basil for that signature Applebee's aroma. Meanwhile, the chicken cooks just until tender, absorbing all those savory juices, while the vegetables stay crisp for that satisfying crunch.
What sets this apart is the tortilla strips—lightly toasted until golden and crispy, then folded into the soup at the very end to maintain that perfect texture.
By the time you're done, you'll have a steaming bowl of soup with tender chicken pieces, vibrant vegetables, and that creamy tomato broth topped with crispy tortilla strips that add both texture and visual appeal.
The garnish of shredded cheese and cilantro isn't just for looks—it adds freshness and a final layer of flavor that ties everything together. This is the kind of dish that tastes like a night out at your favorite restaurant, made entirely in your own kitchen.
Perfect for chilly evenings, game day gatherings, or when you're craving comfort food without the restaurant prices. The recipe scales easily too—double it for a crowd or save leftovers for another meal. Here's everything you need to make it happen.
Ingredients for applebee's chicken tortilla soup copycat
Simple pantry staples and a few key ingredients bring Applebee's signature creamy, crispy soup to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Carrots 🥕 | 3 medium | Peeled, sliced into thin rounds |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano preferred, undrained |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Flour Tortillas 🍞 | 6 whole | Medium size, cut into strips |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for toasting tortillas |
| Cream of Chicken Soup 🥣 | 1 cup | Condensed, low-sodium |
| Fresh Basil 🌿 | ¼ cup | Chopped, for garnish |
| Cheddar Cheese 🧀 | ½ cup | Shredded, for topping |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Chili Powder 🌶️ | ½ tsp | Mild for subtle heat |
The tortillas are non-negotiable for that signature crunch. Flour tortillas work best—corn gets too mushy when toasted. I grab a pack of Mission brand from the store, but any medium-sized flour tortillas will do. The chicken breast should be boneless, skinless for even cooking, and cutting it into bite-sized pieces ensures every spoonful has tender meat. For the tomatoes, San Marzano cans make all the difference—they're sweeter and less acidic, which is key for that creamy broth. If you can't find them, regular diced tomatoes work, but drain them well to avoid watering down the soup.
No flour tortillas? Corn tortillas will work in a pinch, but they won't toast as crispy. Short on fresh basil? Dried basil at one-third the amount adds flavor, though it won't have that signature Applebee's aroma. The chili powder can be swapped for half a teaspoon of cayenne if you want more heat, or skip it entirely if you prefer mild. For the cream of chicken soup, low-sodium is a must—otherwise, the soup will be too salty. If you're watching calories, you can replace half the soup with Greek yogurt or coconut milk for a lighter version, though it won't be quite as creamy.
Toast the tortilla strips until golden and crispy—this is what sets this soup apart. Keep them in a paper towel-lined bowl until ready to use so they stay crisp. The soup reheats beautifully—just warm it gently on the stove and add the tortilla strips back at the end. It keeps for 4-5 days in the fridge, but the tortilla strips lose their crunch after day two, so plan to eat it fresh. For leftovers, store the soup and tortilla strips separately and toast the strips again when reheating. The cheese and cilantro should always be added fresh—they're what give the soup that restaurant-quality finish.
Why You'll Love This Recipe
- Here’s what sold me: the way the shredded tortillas soften just enough to soak up the broth, but still hold that satisfying crunch. It’s the little details—the toasted garlic, the caramelized onions—that make this taste like a restaurant, not a weeknight shortcut.
- Foolproof Simplicity: I swear by this recipe because it’s the kind of meal that lets you multitask—chop the onion and carrots while the chicken simmers, then stir in the tomatoes and garlic at the last second. No fancy techniques, just a pot, a spoon, and 25 minutes of your life.
- That Crispy Tortilla Edge: Here’s what sold me: the way the shredded tortillas soften just enough to soak up the broth, but still hold that satisfying crunch. It’s the little details—the toasted garlic, the caramelized onions—that make this taste like a restaurant, not a weeknight shortcut.
- Lunchbox Hero: Between us, this soup is my secret weapon for meal prep. The flavors actually improve the next day—more tender chicken, deeper tomato notes—and it reheats like a dream. Pack it in jars for work or school, and you’ll get compliments (and maybe some requests for leftovers).
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to recreate that perfect balance of crispy tortilla strips and rich tomato broth at home.
Sauté the Aromatics and Cook the Chicken
Heat the 0.25 cup olive oil in a large pot over medium-high heat. Add the diced yellow onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic cloves and cook for 30 seconds until fragrant—don't let it burn, or you'll get bitter flavor.
Push the onions to the side of the pot and add the 1.5 lb chicken breast cut into bite-sized pieces. Cook for 5-6 minutes until the chicken is no longer pink in the center. Remove the chicken with a slotted spoon and set aside. You'll add it back later, but this step ensures it cooks through in the broth rather than getting rubbery.
Build the Flavorful Broth
In the same pot, add the sliced carrots and cook for 2 minutes until they just begin to soften. Pour in the 2 cups canned diced tomatoes (with juices), 2 cups chicken broth, 1 cup cream of chicken soup, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp ground cumin, and 0.5 tsp chili powder. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes. This allows all the flavors to meld together and the broth to develop that rich, slightly sweet tomato base. The carrots should be tender but still hold their shape—if they're too soft, strain them out before serving.
Cook the Chicken and Prepare the Tortilla Strips
Return the cooked chicken to the pot and let it simmer for another 5 minutes to absorb all those delicious flavors. While the soup simmers, cut the 6 whole flour tortillas into ½-inch wide strips. You should have about 24-30 strips total.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the tortilla strips in batches for 1-2 minutes per batch until they're golden brown and crispy on both sides. The key is to keep them moving so they don't burn—you want that perfect crunch that makes this soup so special. Drain on paper towels and keep warm.
Finish the Soup and Assemble
Stir in the 0.25 cup chopped fresh basil and let the soup simmer for another 2 minutes to infuse the basil's fresh aroma. Taste and adjust seasoning if needed—you might need a bit more salt since the cream of chicken soup can vary in saltiness.
Ladle the hot soup into bowls and top each serving with about 6 tortilla strips. Sprinkle with 0.5 cup shredded cheddar cheese and 0.25 cup chopped fresh cilantro. The cheese will melt slightly from the heat of the soup, adding that perfect creamy contrast to the crispy tortillas. Serve immediately while everything is hot and crispy!
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- DEGLAZE WITH BEER: The copycat recipe calls for chicken broth, but I’ve found swapping half of it with a cold Mexican lager (like Modelo Especial) adds depth you won’t get otherwise. Let it simmer for 5 minutes first so the alcohol burns off—trust me, you’ll taste the difference.
- CUT CHICKEN SMALLER THAN YOU THINK: Most copycats shred chicken after cooking, but I learned the hard way that tiny, bite-sized pieces mimic Applebee’s version better. Aim for ½-inch cubes—any bigger and you’ll get dry, uneven bites. (Yes, it takes longer, but it’s worth it.)
- SAUTE ONIONS UNTIL CARAMELIZED: The recipe says “soften,” but don’t stop there—cook the onions until they’re golden and slightly sticky. That extra 5 minutes makes the soup taste richer, like it’s been simmering all day. (I know, I know—you’re in a hurry, but resist the urge.)
- USE TWO TOMATO CANS: The recipe usually calls for one can of diced tomatoes, but I’ve found doubling it (28 oz total) gives that signature tangy thickness. Just drain the extra liquid—you don’t want a watery soup. (Your future self will thank you.)
Perfect pairings for this dish
Crispy Side Dish
For an extra crunchy element, serve this soup alongside tortilla chips or cornbread. The chips should be lightly salted—about 1 cup per bowl—and tossed with a sprinkle of smoked paprika for added depth.
Cornbread adds a sweet, buttery contrast that balances the soup's tangy broth. I like to toast the cornbread lightly and serve it warm. 🌶️
Cheesy Breadsticks
No soup is complete without bread to soak up the creamy broth. Whip up a batch of garlic butter breadsticks using 2 cups all-purpose flour, 1 packet active dry yeast, 1 tsp salt, 3 tbsp butter, and 2 cloves minced garlic.
Roll them out, bake at 375°F for 12-15 minutes, and brush with melted butter mixed with 1 tsp garlic powder. The warm, cheesy breadsticks make every spoonful of soup even more satisfying. ✨
Light Salad Pairing
Balance the richness of the soup with a simple green salad. Toss 4 cups mixed greens (like romaine and spinach) with 2 tbsp lime juice, 3 tbsp olive oil, and ½ tsp chili powder.
Top with ½ cup crumbled cotija cheese and ¼ cup sliced black olives for a zesty, refreshing contrast. The acidity cuts through the soup's creaminess beautifully. 🥗
Creamy Corn Option
For a Southern-inspired twist, serve the soup with creamy corn on the cob. Boil 4 ears of corn for 10 minutes, then brush with 2 tbsp melted butter and a pinch of salt.
The sweetness of the corn complements the tangy broth, while the buttery texture adds another layer of indulgence. 🌽
Spicy Salsa Dip
Add a kick to your meal with a homemade salsa dip made from 2 cups diced tomatoes, ½ cup chopped red onion, ¼ cup chopped cilantro, 1 jalapeño (seeded and minced), 1 tbsp lime juice, and ½ tsp salt.
Serve it with extra tortilla strips for dipping—it’s the perfect way to spice up your soup experience. 🌶️
Beverage Pairings
Pair this soup with a Mexican lager like Modelo Especial or Pacifico for a crisp, refreshing contrast to the creamy broth. If you prefer wine, a light-bodied white like Sauvignon Blanc or a rosé with citrus notes elevates the dish without overpowering it.
For a non-alcoholic option, sparkling limeade adds a fizzy, tangy balance. 🍺
Nutrition facts
Frequently asked questions
Can I make this soup without flour tortillas?
Flour tortillas are ideal for that signature crispy texture, but you can use corn tortillas as a substitute. Just be aware they'll be slightly less crispy when toasted. For extra crunch, try pressing them between two plates before toasting. If you're avoiding gluten, check for certified gluten-free tortillas—some brands work better than others for crisping.
How can I make the tortilla strips extra crispy?
The secret is in the toasting technique! Use medium-high heat and cook the strips in small batches for 1-2 minutes per side until golden brown. Keep them moving constantly to prevent burning. For even more crunch, lightly coat them with cornstarch before toasting. Store them in a paper towel-lined bowl to maintain crispness until serving.
Can I make this soup ahead of time?
Prepare the broth and cook the chicken up to 2 days in advance—just store it in an airtight container in the fridge. When ready to serve, reheat gently on the stove and add the tortilla strips fresh. The tortillas lose their crispiness when reheated, so always toast them separately right before serving. For the best texture, make the tortilla strips just before assembling the soup.
What if I don't have cream of chicken soup?
No problem! You can substitute with ½ cup Greek yogurt or sour cream plus ½ cup chicken broth for creaminess. For a dairy-free option, blend ½ cup cooked white beans with ½ cup broth until smooth. The soup will still be flavorful, though the texture will be slightly lighter. Adjust seasoning as needed—Greek yogurt adds tanginess while beans add earthiness.
How spicy is this soup?
The recipe includes just ½ teaspoon chili powder, giving it a mild, warm kick rather than true heat. For more spice, add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes. If you prefer it completely mild, simply omit the chili powder entirely—the soup will still be delicious with just the cumin and black pepper for depth. Always taste as you go!