Soups & Stews
This Applebee's chicken tortilla soup copycat recipe delivers the crispy tortilla strips and cumin-spiced broth that make the restaurant version legendary. The secret lies in properly toasting the tortillas for that perfect crunch while building a rich, flavorful broth that simmers just long enough to develop deep layers of taste.
After years of tweaking—including testing different chicken cuts and tortilla brands—I’ve finally cracked the code for a version that tastes just like the one you’d order at the restaurant.
The foundation starts with a homemade broth that combines chicken stock, tomatoes, and a blend of spices including cumin, garlic powder, and chili powder. Meanwhile, the chicken cooks until tender but still holds its shape, while the vegetables sauté just enough to soften without losing their texture.
What sets this apart is the tortilla strips—lightly toasted in oil until golden and crispy, then folded into the soup at the very end to maintain that signature crunch.
By the time you serve this soup, you’ll have a restaurant-quality bowl with tender chicken, vibrant vegetables, and crispy tortilla strips floating in a rich, spiced broth.
The aroma alone will have everyone at the table asking for seconds, and the balance of flavors—savory, slightly spicy, and perfectly seasoned—is exactly what makes this copycat recipe worth making at home.
Perfect for a cozy weeknight dinner or a crowd-pleasing appetizer, this recipe comes together in about 45 minutes with just a few simple ingredients. The best part? You’ll never have to settle for a watered-down version again. Let’s get started on making this copycat masterpiece.
Ingredients for applebee's chicken tortilla soup copycat
Get ready to recreate that legendary restaurant soup with these restaurant-quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch pieces |
| Flour Tortillas 🌯 | 12 whole | Medium-sized, corn or flour |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted preferred |
| Onion 🧅 | 1 whole | Yellow or white, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Bell Pepper 🌶️ | 1 whole | Green or red, diced |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, thawed |
| Cumin 🌿 | 1 tbsp | Ground for authentic spice |
| Chili Powder 🌶️ | 1 tbsp | Mild or medium heat |
| Garlic Powder 🧄 | 1 tsp | For extra flavor punch |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | ½ cup | For crispy tortilla strips |
| Lime Wedges 🍋 | 2 whole | For serving, optional |
The tortillas make or break this recipe. Mission brand flour tortillas are my go-to—they hold up perfectly when toasted. If you can't find them, La Tortilla Factory corn tortillas work too. Look for tortillas labeled 'medium' or 'medium-large'—they're the right size for strips. The chicken? Boneless, skinless breasts cut into even pieces cook faster and more evenly than thighs. I always grab mine from Costco when I'm making a big batch, but the regular supermarket stuff works fine for a weeknight dinner. For the broth, low-sodium chicken broth is a must—you'll be adding plenty of salt later, and you don't want to overdo it right away.
No fire-roasted diced tomatoes? Regular diced tomatoes work fine—just add a pinch of smoked paprika to mimic that roasted flavor. Running low on cumin? Mexican oregano at half the amount gives you that earthy depth. The bell pepper can be any color—green, red, or yellow—but red adds a subtle sweetness. For the tortilla strips, cut them into 1/4-inch strips for maximum crispiness. Too thick and they'll stay soggy. The corn? Fresh or frozen both work—just make sure it's thawed if using frozen. I usually grab mine from Trader Joe's because their frozen corn stays fresher longer.
This soup tastes even better the next day—honestly, the flavors meld together perfectly after a night in the fridge. Keeps for 4-5 days in the fridge, 3 months frozen. I always make a double batch because it disappears so fast. For freezing, portion it into containers with room at the top—liquids expand when frozen. The tortilla strips crisp up beautifully when reheated, so don't skip adding them back in. Serve with lime wedges and extra tortilla strips on the side—trust me, everyone will want seconds.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot—no chopping boards full of scraps, no extra pans. Just toss in the chicken, broth, and diced tomatoes, let it simmer, then shred the chicken right in the pot. The tortillas go in last, soaking up all that flavor without a mess.
- Tortilla Magic: Here’s what sold me—the crispy, slightly chewy tortilla pieces. You don’t even need to cut them into strips; just tear them up and let them soften in the hot broth. That texture contrast? It’s the secret weapon that makes this taste way better than store-bought.
- Workweek Workhorse: Between us, this is my go-to for busy nights, potlucks, or when I need to feed a crowd without stress. Double the batch, freeze half, and reheat it later—no one will guess it’s from a copycat recipe. My roommates still ask for seconds, even after three servings.
- Budget-Friendly Fix: Honestly, this recipe is ridiculously cheap to make at home. A few chicken breasts, a bag of tortillas, and some canned tomatoes beat paying $12 for a bowl at the restaurant. Plus, the leftovers taste just as good the next day, so you’re not wasting a thing.
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to nail that signature Applebee's flavor with restaurant-quality crispy tortilla strips and rich, spiced broth.
Sear and Cook the Chicken Thoroughly
Cut the 2 lb boneless, skinless chicken breast into 1-inch pieces and pat them dry with paper towels. Heat a large Dutch oven or heavy pot over medium-high heat and add the chicken in a single layer. Let it sear undisturbed for 3-4 minutes until golden brown on all sides.
Once the chicken is browned, reduce heat to medium and cook for another 5-6 minutes until the internal temperature reaches 165°F. This ensures your chicken stays tender and juicy while adding deep flavor to the broth. Remove the chicken from the pot and set it aside on a plate.
Build the Flavor-Packed Broth
In the same pot, add the 0.5 cup vegetable oil and heat over medium heat. Add the diced onion, diced bell pepper, and minced 4 cloves garlic cloves. Sauté for 5-6 minutes until the vegetables soften and become fragrant, stirring occasionally to prevent burning.
Add the 1 tbsp cumin, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Stir for 30 seconds to toast the spices and release their aromas. Pour in the 4 cups chicken broth and 14.5 oz diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 10 minutes to let the flavors meld together.
Add Corn and Reintroduce Chicken
Stir in the 1 cup corn kernels and return the cooked chicken pieces to the pot. Simmer everything together for 10-12 minutes until the chicken is fully cooked through and the flavors have melded beautifully. Taste and adjust seasoning if needed—this is where you can add a pinch more salt or chili powder if desired.
Here's the thing—this simmering time is crucial. It allows all the flavors to develop and the broth to become rich and full-bodied, just like the restaurant version. The corn should be heated through but still retain its slight crunch.
Prepare the Crispy Tortilla Strips
While the soup simmers, cut the 12 whole flour tortillas into 1-inch wide strips. Heat the 0.5 cup vegetable oil in a large skillet over medium heat until it's shimmering but not smoking. Working in batches, fry the tortilla strips for 1-2 minutes per side until they're golden brown and crispy.
Real talk: Don't overcrowd the pan or the oil temperature will drop and you'll end up with soggy strips. You want them to look like they're straight from the restaurant—crispy, golden, and perfect for adding texture to your soup. Drain them on paper towels and keep them warm in a 200°F oven while you finish the soup.
Assemble and Serve
Return the soup to a gentle simmer and ladle it into bowls. Top each serving with a generous handful of the crispy tortilla strips and serve immediately with the 2 whole lime wedges on the side. The contrast of the warm soup with the cool lime is what makes this dish truly special.
This is the moment that matters: the crispy tortilla strips should add that satisfying crunch with every bite, while the lime wedges provide a bright, refreshing finish. Serve with warm cornbread or crusty rolls to soak up every last drop of that delicious broth.
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear Chicken First: I learned this the hard way—skipping the sear makes the chicken taste like it was boiled in broth. Pat the chicken dry, then hit a hot skillet with oil before shredding. The crust adds depth that simmering alone can’t match.
- Toast Tortillas Properly: Tortillas straight from the bag? They’ll turn mushy. Heat them in a dry skillet for 20-30 seconds per side until just crisp at the edges—enough to hold their shape but still soft enough to fold. Over-toasting kills the texture.
- Don’t Skip the Onion Base: Low and slow here is non-negotiable. Sauté the onions until they’re deep golden, not just translucent. Rushed onions mean a flat, brothy soup instead of the rich, caramelized flavor that makes this recipe sing.
- Shred Chicken Hot: Pull the chicken from the pot while it’s still piping hot—it shreds like butter. Cold chicken fights you, and you’ll end up with uneven, stringy pieces. Use two forks or your hands (gloves help), and resist the urge to force it.
Serving suggestions for leftovers
Garnishing Like a Pro
Freshly squeezed lime wedges are a must—always serve them on the side so everyone can squeeze to taste.
I like to add a sprinkle of crushed red pepper flakes (about ½ tsp) on each bowl for an extra kick, just like they do at Applebee's. For a pop of color, garnish with chopped fresh cilantro or green onions. 🌿
Perfect Side Pairings
Warm cornbread is the ultimate companion—its slight sweetness balances the soup's spice. I love using Jiffy corn muffin mix for quick, restaurant-style cornbread. For a lighter option, serve with crusty garlic bread or a simple green salad with lime vinaigrette. The acidity cuts through the richness beautifully.
Beverage Pairings
A cold Mexican lager like Corona or Modelo complements the soup's cumin and chili notes perfectly. For non-alcoholic options, sparkling lime soda or iced tea with lemon works wonders. The effervescence cleanses your palate between bites. 🍺
Make-Ahead Serving Tips
If making ahead, store the soup (without tortilla strips) in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, then crisp fresh tortilla strips in a 350°F oven for 5-7 minutes to restore that restaurant-quality crunch.
Always add tortilla strips just before serving to keep them crispy.
Presentation Perfection
Use deep, rustic bowls to showcase the layers of texture—soup, chicken, corn, and crispy tortillas. A drizzle of sour cream or avocado slices on top adds a creamy contrast.
For extra flair, sprinkle with crumbled queso fresco or shredded cheese right before serving. The presentation makes it feel like a special occasion! 💫
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but you'll need to adjust the cooking time! Chicken thighs are more forgiving and stay juicier, so cook them for 15-18 minutes until they reach 165°F internally. The skin adds extra flavor, so leave it on if you prefer. Just remove it before adding the chicken back to the broth to avoid greasiness.
What's the best way to store leftovers?
Store the soup (without tortilla strips) in an airtight container in the fridge for up to 4 days. When reheating, warm gently on the stove and add fresh, crispy tortilla strips just before serving. For freezing, portion into containers with room at the top—this soup tastes even better the next day!
Can I make this soup vegetarian?
Swap the chicken for 1 can of white beans (drained) or 1 cup of diced firm tofu (pan-fried until crispy). Boost the umami with 1 tbsp soy sauce or ½ cup vegetable broth> instead of chicken broth. The tortilla strips and spices will still shine.
Why are my tortilla strips soggy?
This usually happens from overcrowding the pan or adding them too early. Fry in small batches over medium heat until golden (about 1-2 minutes per side) and keep them warm in a 200°F oven while finishing the soup. Add them to bowls just before serving to maintain that perfect crunch.
How can I make this spicier?
Add ½ tsp cayenne pepper or 1 tbsp hot sauce to the broth while simmering. For extra heat, top each bowl with ¼ tsp crushed red pepper flakes or a dash of chipotle powder. Start with small amounts—you can always add more!