Applebee's Copycat Chicken Tortilla Soup Recipe: Crispy Tortilla Strips Over Creamy Tomato Base

This Applebee's copycat chicken tortilla soup delivers the restaurant's signature creamy tomato broth and perfectly crispy tortilla strips right in your own kitchen. The secret lies in properly browning the chicken and toasting the tortilla strips until they're golden and crunchy—just like the original.

I've perfected this recipe over years of testing, ensuring every spoonful tastes like you're dining at the restaurant.

The foundation of great tortilla soup is a rich, flavorful broth made from chicken, tomatoes, and spices that simmer until deeply aromatic. While the soup cooks, you'll crisp up the tortilla strips in a separate pan, creating that satisfying contrast between the warm broth and crispy texture.

This method ensures you get that restaurant-quality combination without the wait or markup.

What you'll end up with is a steaming bowl of soup topped with perfectly toasted tortilla strips that stay crispy even after sitting for a while. The creamy tomato base is balanced by the right amount of spice, making it satisfying yet approachable.

Each bite delivers tender chicken, hearty beans, and that signature crunch from the tortilla strips—all in one perfect package.

Serve this soup with warm cornbread or crusty bread to soak up every last drop of that flavorful broth. It's the ideal comfort food for chilly evenings or when you're craving something hearty yet easy to prepare. Let's get started on making this restaurant favorite at home!

Ingredients for applebee's chicken tortilla soup copycat

The secret to that restaurant-style crunch and creaminess starts with these 15 ingredients.

The chicken breast is key—buy bone-in, skin-on if you can, but boneless works too. Trader Joe's or Kroger usually have good quality, but check the sell-by date. Those fire-roasted diced tomatoes make all the difference (the Muir Glen brand is my go-to). The tortillas should be soft but sturdy—Mission brand is perfect for this. If you can't find flour tortillas, corn works too. Cumin and chili powder? Penzeys has great spice blends, but the regular grocery store stuff is fine if it's fresh. The heavy cream needs to be full-fat (none of that skim nonsense)—Hillfarm or Organic Valley are solid choices.

No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works. Out of cumin? Mexican oregano at half the amount gives a similar earthy note. The tortillas can be any size—cut them into 1/2-inch strips. For extra crunch, toast them in batches until golden. The chicken broth should be low-sodium (you'll add plenty of salt later). If you're watching calories, reduce the heavy cream to 1/4 cup and add 1/4 cup Greek yogurt for tang. The lime is just for brightness at the end—squeeze it fresh if you can, but bottled works in a pinch.

This soup keeps well—3-4 days in the fridge and 3 months frozen. The tortilla strips lose crunch when reheated, so always toast fresh before serving. I like to make a double batch and freeze half. The broth gets even better after a day or two (all that flavor melding). Store the tortilla strips separately in an airtight container so they stay crisp. Garnish with lime wedges and a sprinkle of cilantro if you've got it—fresh cilantro from the grocery store's produce section is usually fine, but skip it if it's wilted.

Step-by-step instructions for Applebee's copycat chicken tortilla soup

Here's how to recreate that restaurant favorite at home with perfectly crispy tortilla strips over a rich, creamy tomato base.

Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Cut the 1.5 lb boneless chicken breast into 1-inch cubes and add them to the pot, spreading them out in a single layer. Cook for 5-6 minutes until the chicken is golden brown on all sides and cooked through. You'll know it's ready when it releases easily from the pan.

Remove the chicken with a slotted spoon and set it aside. In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the 4 minced garlic cloves and the 1 tablespoon cumin, stirring constantly for 30 seconds until fragrant. Here's the thing—don't let the garlic burn, or you'll end up with bitter flavors instead of that warm, aromatic base we're after.

Pour in the 2 cans diced tomatoes (with juices), 4 cups chicken broth, 1 tablespoon chili powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes, allowing the flavors to meld together.

Return the browned chicken to the pot and stir gently to combine. Add the 1 can drained and rinsed black beans and simmer for another 5 minutes. This step is where all the flavors come together—you should notice the soup developing a rich, tomatoey aroma. If it looks too thick, add a splash of water to reach your desired consistency, but it should be thick enough to coat the back of a spoon.

Reduce the heat to low and stir in the 0.5 cup heavy cream. Let it simmer gently for 3-4 minutes—this is where the soup gets that signature creamy texture. Taste and adjust the seasoning if needed, adding more salt or chili powder as desired. The cream should blend smoothly without curdling, giving you that velvety finish.

While the soup simmers, cut the 12 whole flour tortillas into ¼-inch wide strips. Heat 1 tablespoon avocado oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. They should puff up slightly and turn a beautiful golden color. Drain on paper towels and set aside—these crispy strips are what make this soup special.

Just before serving, stir the juice of 1 whole lime into the soup. This brightens up all the rich flavors and adds a little tang that balances the creaminess. Ladle the hot soup into bowls, then top each serving with the crispy tortilla strips. The contrast between the warm, creamy soup and the crispy tortillas is what makes this dish so satisfying.

Garnish with extra lime wedges if you like, and serve immediately while the tortilla strips are still crispy. This soup tastes even better the next day, but the tortilla strips will lose their crunch, so enjoy them fresh off the stove. Real talk: the first bite with that perfect texture combination is what makes this copycat recipe worth making at home.

Perfect pairings for applebee's chicken tortilla soup copycat

Crunchy Toppings

Applebee's version relies on perfectly crispy tortilla strips for that signature crunch. I cut 12 flour tortillas into ¼-inch strips and toast them in batches in 1 tablespoon avocado oil over medium-high heat for 1-2 minutes until golden brown.

The key is working in batches—don't overcrowd the pan or they'll steam instead of crisp. 🌯

For extra texture, sprinkle shredded Monterey Jack cheese (about ¼ cup) over the hot strips while they crisp. The cheese melts slightly but stays firm enough to add a salty crunch.

Store any leftover strips in an airtight container—they'll stay crisp for up to 2 days if you keep them in a single layer.

Creamy Broth Boosters

To elevate the tomato base, I stir in ½ cup heavy cream at the end, letting it simmer for 3-4 minutes on low heat. This creates that signature velvety finish without curdling.

For a lighter option, substitute ¼ cup Greek yogurt and ¼ cup half-and-half—it adds tang while keeping the richness. 🥛

For a smoky depth, add ½ teaspoon liquid smoke (like La Choya) or a pinch of smoked paprika when building the tomato base. This mimics the restaurant's secret touch without altering the dish's core flavors. Taste as you go—adjust salt or chili powder to match your preference.

Fresh Garnishes

Finish with a squeeze of fresh lime juice (about 1 tablespoon) right before serving to brighten the flavors. The acidity cuts through the creaminess beautifully.

I also add chopped cilantro (about 2 tablespoons) for a fresh herbaceous note—skip it if you're not a fan, but it adds a restaurant-quality touch. 🍋

For a spicy kick, serve with hot sauce on the side (like Cholula or Tapatío). The restaurant version often includes a dash of this, so offering it lets guests customize their heat level.

A sprinkle of crushed red pepper flakes also works if you prefer to build the spice into the dish.

Bread Pairings

Serve this soup with warm cornbread or crusty sourdough to soak up every last drop of that creamy broth. I love using Jiffy cornbread mix (prepared as directed) because it's quick and pairs perfectly with the soup's richness. For a gluten-free option, try corn tortillas or gluten-free bread. 🍞

If you're making this for a crowd, set out a toasted baguette sliced into strips for dipping. The crispy bread contrasts nicely with the creamy soup and adds another layer of texture. For a heartier meal, serve alongside black beans and rice or a simple green salad with lime dressing.

Beverage Pairings

This soup's creamy, slightly spicy profile pairs wonderfully with a Mexican lager like Modelo Especial or Pacífico. The light maltiness complements the tomato base without overpowering it. For a non-alcoholic option, try Mexican Coke—its caramel notes enhance the soup's sweetness. 🍺

If you prefer wine, a light-bodied red like Grenache or a dry rosé works surprisingly well. The acidity in the wine cuts through the creaminess, balancing the dish. For a refreshing contrast, serve with sparkling limeade—the bubbles cleanse your palate between bites.

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