Soups & Stews
This Applebee's copycat chicken tortilla soup delivers the restaurant's signature creamy tomato base and perfectly crispy tortilla strips at home. The secret lies in slow-cooked chicken, caramelized onions, and a blend of spices that create that familiar tangy depth.
I've perfected this recipe through multiple batches—each one richer and more authentic than the last.
What sets this copycat version apart is the balance between creamy and crispy textures. The soup develops a velvety tomato base from simmered chicken broth and spices, while the tortilla strips achieve that satisfying crunch through a quick fry.
Every spoonful delivers layers of flavor—savory chicken, sweet corn, and the slight kick of lime.
The result is a bowl of soup that's restaurant-quality yet simple enough for weeknight dinners. The chicken shreds easily, the tortilla strips stay crispy even after sitting, and the seasoning hits that perfect balance of tangy, savory, and slightly sweet.
This is the version I've been searching for since my first Applebee's visit.
Perfect for chilly evenings or when you crave comfort food with minimal effort. The recipe scales easily for crowds, and leftovers reheat beautifully. Let's get started on recreating this home cook's favorite restaurant dish.
Ingredients for applebee's chicken tortilla soup copycat
Pantry staples and a few fresh ingredients recreate that iconic restaurant flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onions 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, thawed |
| Diced Tomatoes (Canned) 🍅 | 1 can | 14.5 oz, fire-roasted preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich tomato base |
| Flour Tortillas 🍞 | 6 whole | Medium size, for strips |
| Vegetable Oil 🫒 | ½ cup | For frying tortillas |
| Black Beans 🌿 | ½ cup | Drained and rinsed |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Cumin 🌿 | ½ tsp | Ground for earthy flavor |
The chicken breast is key—look for plump, white pieces at the store. Trader Joe's or Kroger usually have good quality, but any grocery store works. Cutting it into bite-sized pieces ensures even cooking and easy shredding. For the onions, I grab a medium yellow onion—it's sweet enough without being too mild. The garlic? Four cloves is perfect for that subtle background flavor. Fresh corn is ideal, but frozen works just as well—thaw it first for best texture. The canned tomatoes should be fire-roasted if you can find them—they add a smoky depth that's hard to beat.
No fresh corn? Canned corn works fine, just drain it well. Short on lime juice? Lemon juice at double the amount gets you close. The tortillas need to be flour-based for that crispy texture—Mission or La Tortilla Factory are my go-tos. For the spices, Mexican oregano has a different flavor profile than regular oregano—worth hunting down at a Latin market if you're into authenticity. The cumin can be skipped if you don't have it, but trust me, it's essential for that restaurant flavor. The black beans? Any variety works, just make sure they're drained and rinsed.
This soup tastes even better the next day—3-4 days in the fridge, no problem. The tortilla strips stay crispy for about 2 hours after frying, so I always fry a fresh batch when serving. For leftovers, store the soup and tortilla strips separately. Reheat the soup on the stove, then crisp the tortillas again in a dry pan for 1-2 minutes per side. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- 20-Minute Prep: I swear, the hardest part is dicing that onion—once you toss in the chicken, tomatoes, and corn, it’s literally simmer-and-wait. No chopping mountains of veggies, no last-minute grocery runs. Honestly, I’ve made this on nights when I forgot to thaw chicken, and it still turned out fine.
- Garlic Bomb Flavor: Between us, the secret’s in the garlic—roasted until it’s sweet and sticky, then blended into the broth. That crispy edge with the creamy center? Chef’s kiss. The canned tomatoes add just enough tang to cut through the richness, and the chicken shreds so easily you won’t believe it’s not restaurant-quality.
- Lunchbox Hero: This soup is my go-to for meal prep because it reheats like a dream. Pack it in thermoses for work or school—no soggy tortilla strips here, just hearty, flavorful bites. My daughter picks out the corn first, but still asks for seconds. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A single chicken breast stretches to four servings, and the rest of the ingredients cost pennies. I’ve made this for game nights, sick-day recovery, and even a potluck, and no one’s ever questioned the price tag. Leftovers? They’re the best kind—better the next day, honestly.
Step-by-step instructions for Applebee's copycat chicken tortilla soup
Here's how to recreate that perfect blend of creamy tomato base and crispy tortilla strips at home.
Cook the Chicken and Sauté Aromatics
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces and place them in a large pot. Add the 4 cups chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes until the chicken is fully cooked and tender.
While the chicken cooks, heat 0.5 cup vegetable oil in a separate skillet over medium heat. Add the 1 whole yellow onion diced and cook for 5 minutes until softened. Add the 4 cloves garlic cloves minced and cook for another 30 seconds until fragrant. Remove from heat and set aside.
Build the Creamy Tomato Base
Once the chicken is cooked, remove it from the broth with a slotted spoon and set it aside to cool slightly. Strain the broth through a fine-mesh sieve to remove any impurities, then return it to the pot. Add the 1 can diced tomatoes, 2 tbsp tomato paste, 0.5 cup black beans, 1 tsp dried oregano, 0.5 tsp cumin, 1.5 tsp salt, and 0.5 tsp ground black pepper. Stir well to combine.
Bring the mixture to a gentle boil over medium heat, then reduce heat to low and let it simmer for 15 minutes. The sauce should thicken slightly and develop a rich, creamy texture. Stir in the 1 cup corn kernels and the sautéed onion and garlic mixture. Return the shredded chicken to the pot and stir to combine. Let the soup simmer for another 5 minutes to meld all the flavors together.
Prepare the Crispy Tortilla Strips
Cut the 6 whole flour tortillas into ¼-inch thick strips. Heat 0.25 cup vegetable oil in a skillet over medium-high heat until the oil shimmers. Fry the tortilla strips in batches for 1-2 minutes per batch, stirring frequently, until they are golden brown and crispy. Drain on paper towels to remove excess oil.
Real talk: Don't overcrowd the skillet or the tortilla strips will steam instead of crisp up. If the oil isn't hot enough, the strips will absorb too much oil and become greasy rather than crispy.
Finish the Soup and Serve
Taste the soup and adjust the seasoning if needed. Stir in the 1 tbsp lime juice just before serving to brighten the flavors. Ladle the soup into bowls and top each serving with the crispy tortilla strips. The contrast of the creamy soup and crispy tortilla strips is what makes this dish so special.
Serve immediately while the tortilla strips are still crispy. You'll love how the tortilla strips stay crunchy even after sitting in the warm soup for a few minutes. This is the secret to getting it just right!
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- SHRED CHICKEN LOW: After burning three batches, I finally figured out the chicken needs to simmer—not boil. Once it reaches 165°F, pull it out, tent it with foil, and let it rest for 10 minutes. This guarantees tender shreds that don’t turn to rubber when you stir them into the soup.
- CHAR THE ONIONS: Skip the slow cook—you want those onions caramelized, not stewed. Cook them over medium-high heat for 8-10 minutes until deep golden, stirring occasionally. This adds the sweet, rich base the copycat recipe actually relies on.
- SALT THE TOMATOES: Drain the canned tomatoes, then sprinkle them with ½ teaspoon salt and let them sit for 5 minutes. This draws out excess water and seasons the base before it even hits the pot—trust me, the flavor difference is noticeable.
- TOAST THE CORN: I was skeptical until I tried it: dry the corn kernels in a skillet over medium heat for 2-3 minutes before adding them to the soup. It deepens their flavor and keeps them from turning mushy when simmered. (Yes, even if you’re impatient like me.)
Dietary considerations for these flavors
Gluten-Free Adaptation
This soup is naturally gluten-free except for the tortilla strips. Swap regular flour tortillas for corn tortillas—they create crispy strips without gluten. I use Mission Corn Tortillas for the best texture.
Just cut them into strips and fry as directed. The flavor stays authentic while keeping it safe for gluten-sensitive diners. 🌽
Dairy-Free Option
The original recipe doesn't contain dairy, but if you're avoiding all creamy textures, try adding ½ cup coconut milk at the end for richness. Stir it in gently over low heat to prevent curdling.
The soup maintains its tangy tomato base while gaining a subtle tropical note. For extra creaminess, blend ½ cup of the soup and return it to the pot. 🥥
Lower-Carb Version
Reduce the corn to ½ cup and omit the black beans to cut carbs significantly. Boost flavor with ½ tsp smoked paprika and ¼ tsp cayenne for depth.
The chicken and tomato base still provide satisfying substance without the higher-carb ingredients. Pair with a side salad for a complete low-carb meal. 🥗
Vegetarian Substitute
Replace the chicken with 1 lb firm tofu pressed and cubed, or 1.5 cups chickpeas for protein. Simmer tofu in broth for 10 minutes until heated through. For extra umami, add 1 tbsp soy sauce to the soup base. The texture stays hearty while keeping the dish vegetarian-friendly. 🌱
Spicy Adjustments
Add ½ tsp chipotle powder or 1 tbsp hot sauce for heat lovers. For smoky depth, stir in ½ tsp liquid smoke with the tomato paste.
Balance with extra lime juice—1.5 tbsp total—to brighten the flavors. The tortilla strips stay crispy while the soup gains a fiery kick. 🌶️
Kid-Friendly Tweaks
Blend ½ cup of the soup for smoother texture, then return to the pot. Reduce the black beans to ¼ cup and omit the lime juice—kids often prefer milder flavors. Serve with extra tortilla strips for crunch. The familiar taste makes this an easy crowd-pleaser for picky eaters. 👶
Nutrition facts
Frequently asked questions
Can I make this soup without fresh corn? Use 1 cup canned corn instead—just
How do I keep the tortilla strips crispy when serving?
The secret is frying them fresh and keeping them warm. Fry in batches and store in a 200°F oven on a wire rack for up to 15 minutes before serving. For extra crunch, reheat in a dry skillet for 30 seconds per side right before adding to bowls. The key is never to cover them—they'll steam and lose crispness.
Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time. Chicken thighs are more flavorful but require 20-25 minutes of simmering instead of 15 minutes to fully cook. Remove any excess fat before shredding, as it can make the soup greasy. The darker meat adds a richer depth that pairs beautifully with the tomato base.
What if I don't have lime juice?
Use 1.5 tablespoons lemon juice as a substitute—it's slightly milder but works in a pinch. For a different tang, try 1 tablespoon apple cider vinegar> mixed with ½ teaspoon sugar. The acidity is what brightens the soup, so don't skip it entirely! The flavor will still be delicious, just with a slightly different profile.
How can I make this soup spicier?
Add ½ teaspoon chipotle powder or 1 tablespoon hot sauce when building the tomato base. For smoky heat, stir in ½ teaspoon liquid smoke> with the tomato paste. Balance the heat with extra lime juice—1.5 tablespoons total—to keep the flavors vibrant. The tortilla strips stay crispy while the soup gains a satisfying kick.