Soups & Stews
Applebee's signature cheese chicken tortilla soup delivers that perfect balance of creamy, tender, and crunchy textures in every spoonful. This restaurant-quality recipe takes just 30 minutes to recreate at home, with shredded chicken that falls apart, tortilla strips that stay crispy, and a velvety broth packed with flavor.
The secret lies in slow-cooking the chicken until fork-tender while building a rich, slightly spiced base that forms the soup's heart.
What sets this recipe apart is the two-stage cooking process: first simmering the chicken and broth to develop deep flavor, then blending the vegetables into a smooth, creamy base.
The tortilla strips get a quick fry for that satisfying crunch, while melted cheese and a touch of sour cream add richness. Every element works together to mimic the restaurant version—just as hearty, just as comforting, and just as easy to enjoy.
The result is a bowl of soup that's warm, satisfying, and packed with layers of texture—tender chicken, creamy broth, crispy tortilla strips, and melty cheese.
It's the kind of dish that feels like a hug in a bowl, perfect for chilly evenings or when you're craving something hearty without the fuss. The best part? You'll have it ready in 30 minutes, with leftovers that reheat beautifully for busy weeknights.
Garnish with your choice of toppings—jalapeños for heat, cilantro for freshness, or extra cheese for richness—and serve with warm cornbread for the full Applebee's experience. This recipe delivers restaurant-quality flavor at home, every time.
Ingredients for applebee's cheese chicken tortilla soup
Six hearty ingredients create restaurant-style soup with tender chicken, crispy tortilla crunch, and melty cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 2 ½ lb | Cut into 1-inch pieces |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Medium Yellow Onions 🧅 | 2 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Medium Carrots 🥕 | 2 whole | Peeled and chopped into 1/2-inch pieces |
| Medium Celery Stalks 🥬 | 2 whole | Diced into 1/4-inch pieces |
| Medium Tomatoes 🍅 | 2 whole | Ripe, diced or crushed |
| Cream of Chicken Soup 🥣 | 1 cup | Condensed, low-sodium |
| Tortilla Chips 🍟 | 1 package | Blue corn or regular, lightly crushed |
| Shredded Monterey Jack Cheese 🧀 | 2 cups | Freshly shredded for meltiness |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Vegetable Oil 🫒 | ¼ cup | For frying tortilla strips |
| Taco Seasoning 🌶️ | 2 tbsp | Or homemade blend |
| Cumin 🌿 | 1 tsp | Ground for earthy warmth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
The chicken is the star here—boneless, skinless breasts break down perfectly for that fork-tender texture. Trader Joe's or Costco often have the best prices for bulk chicken, but any grocery store will do. Look for breasts that are plump and have a nice snap when pressed—organic or free-range if you're feeling fancy, though regular works just fine. The taco seasoning is non-negotiable for that signature Applebee's flavor, but if you can't find it, Penzeys or McCormick blends work great. For the tortilla chips, blue corn adds a nice contrast, but regular still delivers that satisfying crunch.
No taco seasoning? Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp oregano for a quick substitute. The cream of chicken soup is the secret to that velvety texture—don't skip it! If you're watching sodium, low-sodium broth and soup make a big difference. For the tortilla strips, lightly crush the chips before frying to prevent them from turning into a greasy mess. And if you're feeling adventurous, swap the Monterey Jack for sharp cheddar—it melts even better and adds a nice kick.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months in portions. The tortilla strips stay crispy for about 2 days if you store them separately. For a quick weeknight dinner, prep the chicken and broth in the morning, then assemble and serve in 20 minutes. Garnish with extra cheese, sour cream, or a sprinkle of fresh cilantro for that restaurant touch.
Why You'll Love This Recipe
- Make a double batch on Sunday: it’s just as good cold the next day for work lunches or reheated for a quick weeknight dinner. My kids even ask for it when I forget to pack their school lunches.
- No Chopping Chaos: I swear by this recipe because the onions and carrots just need to be diced—no fancy techniques, no stress. Toss them in while the chicken simmers, and honestly? The broth does most of the work for you.
- Cheese-Packed Comfort: That gooey, melty blend of cheddar and Monterey Jack? It’s the star. The moment you ladle it over the warm tortilla strips, your kitchen smells like a hug—and your taste buds agree.
- Lunch or Dinner Fix: Make a double batch on Sunday: it’s just as good cold the next day for work lunches or reheated for a quick weeknight dinner. My kids even ask for it when I forget to pack their school lunches.
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to recreate that iconic restaurant soup with restaurant-quality results at home.
Sear and Shred the Chicken
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 2.5 lb boneless, skinless chicken breasts cut into 1-inch pieces and cook undisturbed for 3-4 minutes until golden brown on all sides. This step builds deep flavor through the Maillard reaction—don't skip it.
Once browned, remove the chicken and set aside. To the same pot, add 0.25 cup vegetable oil and let it heat for 1 minute. Add the 2 whole medium yellow onions diced into ¼-inch pieces and cook for 5 minutes until softened and slightly caramelized. This forms the flavor base for your soup.
Build the Flavorful Base
Add the 2 whole medium carrots chopped into ½-inch pieces, 2 whole medium celery stalks diced into ¼-inch pieces, and 4 cloves minced garlic to the pot. Cook for 3-4 minutes until the vegetables soften and the garlic becomes fragrant—this should take just enough time to release those aromatic oils.
Stir in the 2 tbsp taco seasoning, 1 tsp cumin, 1.5 tsp salt, and 0.5 tsp black pepper, letting the spices toast in the pot for 30 seconds to deepen their flavors. Then add the 2 whole medium tomatoes diced or crushed and cook for another 2 minutes until they break down slightly.
Simmer the Broth and Add Creaminess
Pour in the 4 cups chicken broth and 1 cup cream of chicken soup, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes until the vegetables are tender and the flavors meld together. You'll know it's ready when the soup smells rich and aromatic.
Return the chicken to the pot and cook for another 5 minutes to heat through completely. Using two forks, carefully shred the chicken right in the pot until you have 1-inch shreds. This keeps all the juices and flavors contained in your soup—no need to transfer anything.
Create the Tortilla Crunch Topping
While the soup simmers, heat 0.25 cup vegetable oil in a separate skillet over medium heat. Add about ½ of the tortilla chips from the 1 package and fry for 1-2 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels—these will become your crunchy topping. Repeat with the remaining chips.
For the cheese topping, simply shred the 2 cups shredded Monterey Jack cheese using a box grater or food processor. The fresh shreds will melt beautifully when added to the hot soup, creating that signature creamy layer.
Finish and Serve
Remove the pot from heat and stir in the 0.5 cup sour cream until just combined—this adds a cool, creamy contrast to the warm soup. Ladle the soup into bowls, then top each serving with the crispy tortilla chips and shredded cheese. The chips should be golden and crunchy, while the cheese will melt slightly from the heat of the soup.
Serve immediately while the tortilla chips maintain their crispness and the cheese is still melted on top. Each spoonful should deliver tender chicken, rich broth, and that perfect crunch contrast. This soup tastes even better the next day, so make extra if you can—it reheats beautifully!
Pro Tips For Making Applebee'S Cheese Chicken Tortilla Soup
- CUT CHICKEN SMALL: I learned this the hard way—oversized chicken chunks in this soup turn to rubber. Dice the breasts into ½-inch pieces (or smaller) so they cook through without drying out. The soup’s creamy texture relies on tender protein, not chewy mystery meat.
- SWEAT ONIONS LOW: Watch the heat when sautéing onions—medium-low is your friend. Burnt onions make the whole soup taste bitter, and this recipe’s rich, cheesy flavors can’t hide that. Cook them until translucent (about 8 minutes) before adding garlic, or you’ll wake up that pungent, overcooked smell.
- SAVE BROTH FOR LATER: Skip dumping all the broth in at once. Start with 2 cups to build flavor in the pot, then add the rest after the chicken cooks. This prevents the soup from turning watery when the tortillas and cheese get added later—trust me, your future self will notice the difference.
- SALT THE BROTH: Resist the urge to season the broth later. Add 1 teaspoon of salt (or more if using low-sodium) right when you pour it in. The chicken absorbs flavor as it simmers, and waiting until the end means you’ll either missalt the whole dish or end up with bland broth. (Yes, even if you’re impatient like me.)
Storing and reheating your leftovers
Refrigerator Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight as the spices meld together—just stir well before reheating. Keep the crispy tortilla strips separate in a sealed container to maintain their crunch for up to 2 days.
I like using glass Pyrex containers because they’re microwave-safe and prevent odors from seeping in. 🥣
Freezer Storage
For longer storage, freeze the soup (without the tortilla strips) in quart-sized freezer bags for up to 3 months. Leave 1-inch headspace to prevent ice crystals. To reheat, thaw overnight in the fridge, then warm on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally.
The texture stays creamy, though the tortilla strips will need to be fried fresh. ❄️
Stovetop Reheating
My preferred method is reheating on the stovetop—it preserves the best texture. Pour the soup into a pot and heat over medium-low heat for 5-7 minutes, stirring occasionally. Add 2 tablespoons water or broth if it looks too thick.
Stir in the sour cream at the end to avoid curdling. For the tortilla strips, fry fresh in 2 tablespoons oil over medium heat for 1-2 minutes until crispy again. 🔥
Microwave Reheating
For a quick fix, transfer soup to a microwave-safe bowl and heat on medium power for 2-3 minutes, stirring halfway. Cover loosely with a damp paper towel to prevent splattering.
The tortilla strips won’t crisp up in the microwave, so fry them separately in a skillet. If the soup seems dry, add a splash of chicken broth to restore creaminess. 💫
Reviving Crispiness
If your tortilla strips lose their crunch after storage, revive them by spreading them on a baking sheet and baking at 375°F for 3-5 minutes until crispy again.
For extra flavor, sprinkle with a pinch of salt or taco seasoning before baking. This trick works even for slightly soggy chips—no need to start over! 🌶️
Garnish Like a Pro
Before serving reheated soup, top with freshly shredded cheese and crispy tortilla strips for that restaurant-style finish. A dollop of sour cream and a sprinkle of fresh cilantro add brightness.
For extra heat, add diced jalapeños or a dash of hot sauce. These toppings elevate the dish and make it feel fresh, even after reheating. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without cream of chicken soup?
Yes! For a lighter version, blend 1 cup cooked vegetables (like carrots, celery, and onions) with ½ cup sour cream and 1 tbsp cornstarch to create a creamy base. Simmer this mixture back into the soup for 5 minutes until thickened. The texture will be slightly different but still delicious.
How do I keep the tortilla strips crispy when serving?
Fry them fresh in small batches just before serving—overcooking makes them soggy. Use medium heat and 1-2 minutes per batch. For extra crunch, sprinkle with a pinch of salt or taco seasoning right after frying. Serve immediately over the soup to maintain crispness.
Can I use ground chicken instead of shredded?
Ground chicken works perfectly and cooks faster. Brown it first in the pot for 4-5 minutes until no longer pink, then proceed with the recipe. The texture will be slightly different but still flavorful. For extra richness, add 1 tsp garlic powder to the seasoning mix.
Why did my soup turn out too thick?
This usually happens if the cream of chicken soup thickens too much during simmering. Thin with 2-4 tablespoons warm broth or water and stir well. If using a homemade blend, ensure you didn’t overcook the blended base. For future batches, simmer the soup uncovered to prevent overthickening.
What’s the best way to add extra protein?
Add ½ cup black beans or corn to the soup during the final 5 minutes of cooking. For more heartiness, stir in ½ cup cooked rice or quinoa after reheating. Both options blend seamlessly with the creamy broth and tortilla crunch.