Soups & Stews
This Applebee's copycat chicken tortilla soup delivers the same restaurant-quality flavors at home—smoky cumin-kissed broth, tender chicken, and crispy tortilla strips floating over rivers of melted cheese.
The secret lies in properly toasting the spices and simmering the broth long enough to develop that rich, savory depth you know and love. I've perfected this recipe over years of testing, ensuring every spoonful tastes like your favorite diner dish.
The foundation begins with a well-seasoned broth, where cumin, garlic, and chicken bouillon create that signature smoky flavor. Tender chicken breast is poached in the broth, then shredded for easy eating, while corn, black beans, and diced tomatoes add hearty texture and natural sweetness.
The tortilla strips get crisped up separately to maintain their crunch—key for that perfect first bite.
What makes this copycat version shine is the cheese layer—melted Monterey Jack and cheddar create golden rivers that bind everything together. The final touch is garnishing with fresh cilantro and sour cream, adding brightness and creaminess to balance the rich flavors.
This soup is hearty enough for a main dish but light enough for lunch.
Ready in about 45 minutes, this recipe serves a crowd and reheats beautifully. The long simmering time allows flavors to meld perfectly, ensuring you get that same satisfying bowl you'd order at Applebee's. Let's get cooking!
Ingredients for applebee's chicken tortilla soup copycat
Pantry staples plus a few key ingredients for that iconic diner flavor you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chicken Bouillon Granules 🍲 | 2 tbsp | Or 1 packet (20g) |
| Diced Tomatoes (Canned) 🍅 | 1 can | 28 oz, fire-roasted preferred |
| Corn Kernels (Frozen or Canned) 🌽 | 1 ½ cups | Thawed if frozen |
| Black Beans (Canned) 🫘 | 1 can | 15 oz, drained and rinsed |
| Flour Tortillas 🌯 | 6 whole | Medium size, cut into strips |
| Shredded Monterey Jack Cheese 🧀 | 2 cups | Freshly shredded preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Medium sharp variety |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Vegetable Oil 🫒 | ¼ cup | For crisping tortillas |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
The chicken breast is your base—look for plump, white pieces with no pink. Costco or Walmart usually have the best deals on family packs. The cumin is non-negotiable for that smoky depth; Penzeys or Trader Joe's carry excellent toasted varieties. For the tortillas, Mission brand holds up best when crisping—avoid the flimsy ones. The cheese matters too: Kraft 2% or Sargento shreds melt smoother than pre-shredded. If you're using canned tomatoes, Muir Glen or Del Monte fire-roasted ones add natural sweetness that cuts through the smokiness.
No chicken bouillon? Substitute 2 cups low-sodium chicken broth plus 1/2 tsp MSG—it's the secret weapon in copycat recipes. Fresh cilantro wilting? Dried cilantro or parsley works at half the amount. Short on corn? Sweet corn kernels or even canned corn will do, but don't skip the black beans—they're the soul of this soup. The tortilla strips crisp best in small batches; don't overcrowd the pan or they'll steam instead of brown. For extra crunch, sprinkle a pinch of salt on the strips before frying.
This soup tastes even better the next day—3-4 days max in the fridge. Portion into containers with a layer of sour cream on top to keep it fresh longer. Freezes beautifully for up to 3 months, but the tortilla strips get soggy, so add them fresh when reheating. For serving, I like to keep the sour cream and cheese separate until the last minute so everything stays crisp. Leftovers make killer lunches—just add a squeeze of lime to brighten them up.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because all you do is dice the onion and mince the garlic—no fancy knife work, no tears. That bouillon cube? Just toss it in, and boom, restaurant-level depth without the fuss.
- Cumin-Kissed Magic: That single teaspoon of ground cumin transforms the soup into something ridiculously good. It’s earthy but not overpowering, and when it hits your tongue after the creamy tortilla strips? Pure satisfaction.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. It reheats like a dream, stays hearty for days, and even my picky teenager grabs it before soccer practice. (Yes, even on a Tuesday night.)
- Budget Win: Chicken breast and onions are cheap, but they feel like a splurge. A single bag of tortilla strips stretches this into four servings, and the bouillon? Game over for expensive broth. My wallet thanks me every time.
Step-by-step instructions for Applebee's copycat chicken tortilla soup
Here's how to make the restaurant's signature soup at home—with that perfect smoky cumin flavor and crispy tortilla crunch.
Sear the Chicken for Maximum Flavor
Cut the 2 lb boneless, skinless chicken breast into 1-inch cubes and pat them dry with paper towels. Heat 0.125 cup vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the chicken and cook for 5-6 minutes until the edges are golden brown and the internal temperature reaches 165°F. This searing step builds deep flavor that infuses the entire soup.
Remove the chicken with a slotted spoon and set aside. Pour out all but 2 tablespoons of the oil from the pot—you'll use these flavorful drippings later. If the oil looks dark or smoky, wipe out the pot with a paper towel to keep your soup clean-tasting.
Build the Smoky Base with Aromatics
In the same pot, add 0.125 cup vegetable oil and reduce heat to medium. Add the 1 whole diced yellow onion and cook for 5 minutes until softened and translucent. Stir in the 4 minced garlic cloves and 1 tbsp ground cumin, cooking for 1 minute until fragrant—this is where that signature smoky flavor develops.
Add the 2 tbsp chicken bouillon granules and stir for 30 seconds to toast the spices. Pour in the 1 can diced tomatoes (with juices) and bring to a gentle simmer. Let it cook uncovered for 5 minutes to deepen the tomato flavor—this step prevents a watery soup later.
Simmer the Soup Base
Return the cooked chicken to the pot and add 1.5 cups corn kernels, 1 can drained black beans, and 1.5 tsp salt. Stir well to combine, then add 4 cups water (or enough to reach your desired soup consistency). Bring to a boil, then reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally. The soup should reduce slightly and develop a rich, savory depth.
Taste and adjust seasoning if needed—you might need a pinch more salt or a squeeze of lime if you have it. The chicken should be falling apart easily at this point, indicating it's fully tender. If not, simmer another 5 minutes until ready.
Prepare the Crispy Tortilla Strips
Cut the 6 whole flour tortillas into 1-inch wide strips. Heat 0.125 cup vegetable oil in a large skillet over medium heat until hot but not smoking. Working in batches, fry the tortilla strips for 1-2 minutes until golden brown and crispy, stirring occasionally. Drain on paper towels and keep warm—they'll lose crispness as they sit.
For extra flavor, sprinkle the warm strips with a pinch of salt while they're still hot. You can also toss them with a tiny bit of the ground cumin for that signature Applebee's smokiness if you're feeling ambitious.
Assemble and Serve
Ladle the hot soup into bowls, dividing the chicken and vegetables evenly. Top each serving with 1/3 cup shredded Monterey Jack cheese and 1/6 cup shredded cheddar cheese, letting them melt slightly from the soup's heat. Add 2-3 crispy tortilla strips to each bowl and let diners stir them in.
Finish with dollops of sour cream and a sprinkle of fresh chopped cilantro. Serve immediately with extra tortilla strips on the side—this soup tastes best fresh with those crispy elements still crunching. The cheese should melt into rivers of gooey goodness, just like at the restaurant!
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear Chicken First: Toss the raw chicken breasts in a hot skillet with a little oil before shredding—this locks in flavor and keeps the meat from turning into sad, rubbery shreds. I used to skip this, and my soup always tasted like it was missing something.
- Toast the Cumin: Bloom that ground cumin in the oil for 30 seconds before adding onions—it deepens the earthy aroma and stops it from tasting like dust. Sounds weird, but it works: your soup will smell like it’s from a real kitchen.
- Avoid Overcrowding: When simmering the soup, keep the broth at a gentle bubble—too much liquid or too many ingredients at once makes the chicken bouillon granules clump and the flavors muddy. I learned this the hard way after a lumpy disaster.
- Use Diced Onions: Dice the onion small and cook it until soft before adding liquid—this builds a flavor base that actually carries through the soup. Big chunks? They’ll turn to mush and make your copycat taste homemade in a bad way.
Wine and beer pairings for these flavors
Crisp White Wine
A chilled Verdejo from Spain or a crisp Sauvignon Blanc from New Zealand cuts through the soup's richness beautifully. The bright acidity and citrus notes in these wines refresh your palate between bites of smoky cumin and creamy cheese.
I like to serve this with a Verdejo from Rías Baixas—its mineral finish complements the soup's hearty flavors without overpowering them. 🍷
Light Lager Beer
For beer lovers, a Mexican lager like Modelo Especial or Pacifico is my go-to pairing. The clean, slightly malty profile balances the soup's spice and saltiness, while the carbonation helps cleanse your palate.
If you prefer American craft beers, try a light wheat beer like Blue Moon—its citrusy notes echo the cilantro and lime in the soup. Serve slightly chilled for the best experience.
Spiced Margarita
If you want to elevate your meal, sip on a spiced margarita with muddled jalapeño and a hint of lime. The sweetness of the margarita contrasts the smoky cumin, while the jalapeño adds a subtle heat that mirrors the soup's spice.
For a quick version, blend 2 oz tequila, 1 oz triple sec, 1 oz lime juice, and a pinch of ground cumin—yes, the same cumin in your soup! Serve over ice with a salt rim for that classic touch. 🍹
Non-Alcoholic Options
Don't overlook non-alcoholic pairings! A sparkling limeade made with sparkling water, lime juice, and a touch of honey adds refreshing brightness. For something more savory, try a ginger beer—its spicy kick complements the soup's smoky depth.
I also love serving this soup with a Mexican horchata** on the side for a sweet contrast that balances the meal perfectly.
Nutrition facts
Frequently asked questions
Can I make this soup without chicken?
For a vegetarian version, substitute the chicken with 1.5 cups cooked white beans or 1 cup crumbled firm tofu (pan-fried for texture). The beans will soak up the flavors beautifully, though the soup will be slightly lighter. For extra protein, add 1 cup cooked quinoa or 1 cup diced sweet potatoes during the simmering phase.
How do I keep the tortilla strips crispy?
Crispiness is all about technique! Fry the strips in small batches over medium heat with just enough oil to coat the pan. Overcrowding steams them instead of frying. Drain on a wire rack (not paper towels) to remove excess moisture. For serving, keep the strips separate until the last minute—toss them into the soup bowl just before eating to maintain that perfect crunch.
Can I make this soup in a slow cooker?
Yes, but with adjustments. Brown the chicken and sauté the aromatics first in a skillet, then transfer everything to the slow cooker. Add 3 cups water instead of 4 cups and cook on low for 4-5 hours or high for 2-3 hours. The cheese should be added fresh at serving time—it won't melt properly in the slow cooker. The tortilla strips will need to be crisped separately as always.
Why does my soup taste bland?
Blandness usually means insufficient seasoning or underdeveloped flavors. Double-check your cumin—it should be toasted for depth. Taste as you go and adjust with salt, lime juice, or a pinch of smoked paprika. Let the soup simmer uncovered for the full 15 minutes to reduce and concentrate flavors. If using pre-shredded cheese, swap for freshly shredded—it melts better and adds more flavor.
How can I make this soup spicier?
Add heat with 1/2 tsp cayenne pepper or 1/2 tsp chipotle powder when sautéing the aromatics. For extra kick, stir in 1 diced jalapeño (seeds removed for mild heat) with the tomatoes. Garnish with diced avocado or a dash of hot sauce at serving time. If you love smoky heat, add 1/4 tsp chipotle powder to the tortilla strips while frying.