Soups & Stews
Applebee's Chicken Tortilla Soup copycat recipe delivers that signature foil-sealed comfort in a bowl—creamy, spiced, and topped with perfectly crispy tortilla strips. The secret lies in building rich, layered flavors through slow-simmered spices and tender chicken, then finishing with the iconic crunch that sets this soup apart.
I've recreated it exactly as the restaurant serves it, down to the buttery tortilla texture that makes every spoonful satisfying.
The foundation begins with a robust broth infused with cumin, chili powder, and garlic, simmered until deep and aromatic. Shredded chicken adds protein and heartiness, while black beans contribute earthy texture.
What truly elevates this copycat version is the crispy tortilla strips—sautéed in butter until golden and slightly charred, then sprinkled on top for that signature crunch.
What you'll end up with is a bowl of soup that's creamy yet light, spiced just right, and topped with tortilla strips that stay crispy even after sitting for a while. The foil-sealed presentation isn't just for show—it traps the steam and keeps everything warm and delicious.
This is comfort food at its finest, perfect for chilly evenings or when you're craving a restaurant-quality meal at home.
Serve with warm cornbread or crusty rolls to soak up every last drop of that flavorful broth. The recipe scales beautifully, so you can easily double it for a crowd. Here's how to make it exactly like Applebee's—just as comforting and satisfying as the original.
Ingredients for applebee's chicken tortilla soup copycat
Pantry staples meet restaurant magic—just 15 ingredients for that iconic Applebee's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, shredded after cooking |
| Black Beans 🫘 | 1 can | Drained and rinsed (15 oz can) |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Corn Kernels 🌽 | 1 cup | Frozen or canned (drained) |
| Diced Tomatoes 🍅 | 1 can | Fire-roasted (14.5 oz can) |
| Onion 🧅 | 1 whole | Yellow, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Chili Powder 🌶️ | 1 tbsp | Ground, not powdered |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Unsalted Butter 🧈 | 2 tbsp | For crispy tortilla strips |
| Flour Tortillas 🍞 | 6 whole | Medium size, cut into strips |
| Sour Cream 🧀 | ¼ cup | For serving |
| Shredded Cheese 🧀 | ½ cup | Cheddar or Mexican blend |
The chicken is the heart of this soup. Buy bone-in, skin-on thighs if you want extra richness, but boneless breasts work fine too. Shred it after cooking—no one wants stringy chicken. For the broth, low-sodium is key, but add extra salt at the end if you like. The black beans? Drain and rinse those cans—no one wants mushy beans. I grab mine from Trader Joe's because their canned beans are consistently good, but any quality brand works. The corn? Frozen is fine, but fresh is sweeter if you're feeling fancy.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works in a pinch. Want more heat? Add a dash of cayenne to the chili powder. The tortillas are non-negotiable—flour tortillas give that perfect crispy texture. If you can't find medium-sized ones, cut large tortillas into strips. For the butter, unsalted is best so you control the seasoning. The sour cream and cheese are just for serving, but if you want to add them to the soup, mix in a little at the end to keep it creamy without curdling.
This soup tastes even better the next day—3-4 days in the fridge, no problem. For the tortilla strips, fry them fresh before serving so they stay crispy. If you're prepping ahead, store them separately and reheat in a dry pan for 2 minutes. The foil-sealed presentation? Just use aluminum foil to cover each bowl—keeps everything warm and cozy. Double the recipe? Easy—just scale everything up. This is the kind of soup that disappears fast, so make extra.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into one pot, simmer, and let the broth work its magic. The chicken shreds itself perfectly, the black beans thicken the soup just enough, and you’re left with zero dishes beyond a spoon.
- Crave-Worthy Depth: That first spoonful? Chef’s kiss. The smoky chicken broth blends with the bright diced tomatoes and sweet corn, while the black beans add this rich, earthy backbone. It’s the kind of flavor that makes you forget you’re copying a restaurant dish.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. Pack it in jars for work lunches—it stays warm, tastes even better the next day, and your coworkers will think you’re a culinary genius. (Spoiler: It’s just 20 minutes of your time.)
- Budget-Friendly Flex: You’re getting a full bowl of protein, fiber, and veggies for pennies. Swap the chicken breast for thighs if you’re feeling extra frugal, and suddenly you’ve got a week’s worth of leftovers that won’t break the bank—or your taste buds.
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to recreate that perfect blend of smoky, hearty flavors and crispy tortilla crunch at home.
Cook and Shred the Chicken Breast
Start by placing the 2 lb chicken breast in a large pot and covering it with 6 cups chicken broth. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Let it cook uncovered for 20-25 minutes until the chicken is completely opaque and no longer pink in the center.
Use tongs to transfer the chicken to a cutting board and let it rest for 5 minutes. Then, shred it using two forks, pulling apart against the grain for tender, bite-sized pieces. Reserve the broth in the pot for later—it's packed with flavor and will form the base of your soup.
Sauté Aromatics and Build the Flavor Base
In the same pot, heat 2 tbsp unsalted butter over medium heat until melted. Add the 1 whole diced onion and cook for 5-6 minutes until softened and translucent. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Add the 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper, stirring constantly for 1 minute to toast the spices and release their aromas. This step is where the soup gets its signature depth of flavor, so don't rush it.
Simmer the Soup with All Ingredients
Return the shredded chicken to the pot and stir in the 1 can drained black beans, 1 can fire-roasted diced tomatoes, and 1 cup corn kernels. Pour in the reserved chicken broth and bring everything to a gentle boil. Then reduce heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally. The soup should be hot but not boiling—this helps the flavors meld without breaking the beans.
Taste and adjust seasoning if needed. I usually add a pinch more salt at this point because the broth might have reduced slightly. The soup should be hearty and flavorful, with the chicken fully infused with all the spices.
Prepare the Crispy Tortilla Strips
While the soup simmers, cut each of the 6 whole flour tortillas into ¼-inch strips. You should have about 24 strips total. Heat 1 tbsp unsalted butter in a large skillet over medium heat until melted. Working in batches, add the tortilla strips to the skillet and fry for 1-2 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Here's the thing—don't skip this step. The crispy tortilla strips are what make this soup feel like the restaurant version. If they're not perfectly golden and crunchy, the whole dish suffers. Keep an eye on them and remove them as soon as they're done to prevent burning.
Assemble and Serve with Toppings
Just before serving, ladle the hot soup into bowls. Top each serving with ¼ cup of the crispy tortilla strips, 1 tablespoon of the 0.25 cup sour cream, and 1 tablespoon of the 0.5 cup shredded cheese. The contrast of the warm soup with the cool, creamy sour cream and melty cheese is what makes this dish so satisfying.
Garnish with an extra sprinkle of chili powder if you like, and serve immediately. The tortilla strips will soften slightly as they sit in the soup, but they'll still provide that essential crunch. This is the moment that matters—presenting the dish just as it's ready to eat ensures everyone gets that restaurant-quality experience at home.
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear the Chicken First: Don’t just toss raw chicken breast into the simmering broth—get a hot pan going and sear the chicken in batches until golden on all sides. I learned this the hard way: skipping the sear leaves the soup tasting bland and the chicken dry. A quick 2-minute sear per side adds depth of flavor that simmering alone can’t match.
- Drain and Rinse the Beans: Black beans straight from the can? Drain them, then rinse under cold water to wash off that metallic, canned taste. I used to skip this, and the soup always ended up with a weird aftertaste. Takes 30 seconds but makes a real difference—especially if you’re using cheaper canned beans.
- Simmer, Don’t Boil: Keep the soup at a gentle simmer, not a rolling boil, once everything’s combined. After burning three batches, I finally figured out that high heat turns the broth cloudy and breaks down the tomatoes too fast. A low simmer (barely bubbling) keeps the flavors balanced and the texture smooth.
- Toast the Corn: Dry the corn kernels in a skillet over medium heat for 1-2 minutes before adding them to the soup. Sounds weird, but it works: the slight char adds a nutty depth that mimics the restaurant version’s richness. Skip this, and the corn just melts into the broth without standing out. (Yes, even if you’re impatient like me.)
Dietary considerations for this applebee's chicken tortilla soup copycat
Gluten-Free Adaptation
For a gluten-free version, simply swap the flour tortillas for corn tortillas—they're naturally gluten-free and still deliver that satisfying crunch. I use Mission brand corn tortillas because they hold up well when fried.
Just cut them into strips and fry them in 2 tbsp butter over medium heat for 1-2 minutes per side until golden. The flavor stays authentic, and no one will miss the flour tortillas. 🌶️
Dairy-Free Options
Skip the sour cream and shredded cheese toppings, or use dairy-free alternatives like coconut sour cream or nutritional yeast for a cheesy flavor. For extra richness, stir ¼ cup coconut milk into the soup during the final 5 minutes of simmering.
The broth will still be hearty, and the tortilla strips will keep the dish satisfying. Trust me, it’s just as delicious! 💛
Low-Carb Version
To make this soup lower in carbs, reduce the black beans to ½ can and omit the corn kernels. Instead, add ½ cup diced zucchini or ½ cup cauliflower florets for texture.
The soup will still be hearty, and the crispy tortilla strips (corn tortillas) add the perfect crunch without spiking carbs. Serve with a side salad to keep it light. 🥗
Spice Control Tips
If you're sensitive to heat, reduce the chili powder to ½ tbsp and skip the cayenne. For extra mildness, add ½ tsp sugar or 1 tsp honey to balance the spices. If you love heat, boost the chili powder to 1.5 tbsp and add ¼ tsp cayenne for a kick.
The tortilla strips won’t change—just adjust the broth to your spice preference. 🌶️
Allergen-Friendly Prep
To avoid cross-contamination, use separate utensils and pans for this recipe if you have gluten or dairy allergies. For the tortilla strips, fry them in a clean skillet with fresh butter.
If you're also avoiding dairy, use olive oil instead of butter. Store ingredients separately until ready to use, and always double-check labels for hidden allergens. Safety first! ✨
Nutrition facts
Frequently asked questions
Can I make this soup without tortilla strips?
The crispy tortilla strips are what make this dish special, but you can substitute them with crispy fried tortilla chips or toasted pita strips if needed. For best results, fry the chips in 1 tbsp butter until golden and sprinkle them on top. The texture won't be identical, but it'll still add crunch!
How do I keep the tortilla strips crispy when serving?
Fry the tortilla strips fresh right before serving—they lose crispness quickly. If prepping ahead, store them in a single layer on a wire rack in the fridge for up to 2 hours, then reheat in a dry skillet for 1 minute before adding to the soup. For a crowd, keep them warm in a 200°F oven on a baking sheet.
Can I use chicken thighs instead of breasts?
Chicken thighs add richer flavor and stay juicier. Use 2 bone-in, skin-on thighs (about 1.5 lbs) and simmer for 25-30 minutes until fully cooked. Remove the skin before shredding, as it can make the soup greasy. The broth will be even more flavorful with the skin rendered down.
Why does my soup taste bland?
Blandness usually means the spices weren't toasted enough or the broth needs more seasoning. Next time, sauté the chili powder and cumin for 1 full minute until fragrant. Taste the broth before adding chicken—it should be noticeably spiced. If it's still mild, add ½ tsp more salt or ¼ tsp smoked paprika at the end.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. The tortilla strips will soften—re-crisp them in a skillet before serving. For freezing, store components separately (soup, chicken, beans, corn, tortilla strips) for up to 3 months.