Soups & Stews
This Applebee's chicken tortilla soup copycat recipe delivers the same restaurant-quality flavor at home—creamy tomato base, tender chicken, and perfectly crispy tortilla strips. The secret lies in slow-cooked spices and a blend of broths that develop deep, savory notes while keeping the texture rich and velvety.
I’ve replicated the dish after years of testing, ensuring every spoonful tastes like the version you’d order out.
What sets this recipe apart is the balance of ingredients: a touch of creaminess from chicken broth and sour cream, bright acidity from lime, and the satisfying crunch of homemade tortilla strips. The chicken cooks until fork-tender, absorbing the aromatic flavors of garlic, onion, and cumin.
Unlike many copycat recipes, this version stays true to the original while simplifying the process—no shortcuts, just professional results.
By the time you finish, you’ll have a steaming bowl of soup with a golden, bubbling surface, crispy tortilla pieces floating on top, and a garnish of shredded cheese and fresh cilantro.
The aroma alone will bring everyone to the table, and the first bite delivers that perfect harmony of spicy, tangy, and creamy. Serve it with warm cornbread or crusty bread to soak up every last drop.
This recipe is designed for weeknight dinners or meal prep—it reheats beautifully while maintaining its texture and flavor. Whether you're feeding a family or hosting a gathering, this copycat version will impress without the restaurant price tag. Let’s get cooking!
Ingredients for applebee's chicken tortilla soup copycat
Six ingredients make the base. Six more bring it to life. No shortcuts—just restaurant flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Canned Tomato Sauce 🍅 | 15 oz | San Marzano preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Cumin Ground 🌿 | 1 tbsp | Toasted for depth |
| Chili Powder 🌶️ | 1 tbsp | Mild variety |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Corn Tortillas 🍞 | 6 whole | Cut into strips |
| Vegetable Oil 🫒 | ¼ cup | For frying tortillas |
| Shredded Monterey Jack Cheese 🧀 | ½ cup | For garnish |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are key—bone-in, skin-on if you can find them, but boneless works too. Costco or Walmart usually have them pre-cut and trimmed, which saves time. For the tomato sauce, San Marzano cans from Trader Joe's or the store brand at Kroger both work great. The cumin and chili powder? Penzeys or bulk bins if you want to splurge, but the regular grocery store stuff is fine. Just make sure it's not ancient—fresh spices make all the difference here.
No San Marzano tomatoes? Any good-quality canned tomatoes will do—just drain them well. Short on chicken broth? Water plus 1 bouillon cube works in a pinch. The tortillas can be store-bought or homemade—Mission brand is my go-to for consistency. Want extra crunch? Fry the tortilla strips twice—once to soften, once to crisp. The sour cream adds creaminess, but Greek yogurt works too if you're watching fat.
This soup tastes even better the next day—reheats beautifully while keeping those crispy tortilla strips. Store leftovers in the fridge for 4 days or freeze for 3 months. I always double the tortilla strips and fry them fresh before serving—no soggy garnishes here. Garnish with cheese and cilantro right before eating, so it stays fresh and vibrant.
Why You'll Love This Recipe
- Just 5 Pantry Staples: I swear, this recipe only needs things you already own—no fancy ingredients, just chicken thighs, tomato sauce, onion, garlic, and broth. Honestly, I’ve made it three times in a row without even checking my fridge first.
- That Crispy Tortilla Edge: The secret’s in the quick toast—tortillas get crispy on the rim while staying soft inside. Between us, that’s the part I go back for, even if the soup’s already empty.
- Weeknight to Potluck Hero: Same recipe feeds two with leftovers or ten at a family gathering. I’ll be real: I’ve brought this to game days, book club, and even my mom’s house—no one’s ever questioned my choice.
- Budget Meal That Tastes Fancy: Chicken thighs stretch farther than breasts, and canned tomato sauce cuts costs without sacrificing depth. Here’s what sold me—it’s cheaper than takeout but tastes like I slaved over it. (Spoiler: I didn’t.)
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to nail that signature creamy tomato base and crispy tortilla strips every time.
Brown the Chicken and Build the Flavor Base
Pat the 1.5 lb boneless chicken thighs completely dry with paper towels—this ensures a good sear. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. You'll know it's ready when it releases easily from the pan.
Remove the chicken and set it aside. Reduce heat to medium and add 1 tablespoon vegetable oil to the same pot. Toss in the diced yellow onion and cook for 4-5 minutes until softened. Add the 4 cloves minced garlic and the 1 tbsp ground cumin and 1 tbsp chili powder, stirring for 30 seconds until fragrant. This step is where all the deep, toasty flavors develop—don't rush it.
Simmer the Creamy Tomato Base
Pour in the 15 oz canned tomato sauce and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the 4 cups chicken broth and bring everything to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 15 minutes to allow the flavors to meld together.
Season with 1 tsp salt and ½ tsp black pepper. Stir in the ½ cup sour cream and ¼ cup lime juice—this is what gives the soup that signature creamy, tangy kick. Keep the heat at low and let it simmer for another 5 minutes just to warm through. The soup should be thick and velvety, not watery. If it's too thick, add a splash of broth to reach your desired consistency.
Shred the Chicken and Prepare the Tortilla Strips
Use two forks to shred the chicken directly in the pot, breaking it into bite-sized pieces. Stir the chicken into the soup and let it simmer for 5 more minutes to absorb all those delicious flavors. Taste and adjust seasoning if needed—this is where you can really fine-tune the balance of salt, acid, and spice.
While the soup simmers, cut the 6 whole corn tortillas into ¼-inch wide strips. Heat ¼ cup vegetable oil in a skillet over medium heat until hot but not smoking. Fry the tortilla strips in batches for 1-2 minutes per batch, stirring constantly, until golden brown and crispy. Drain on paper towels and keep warm—these need to stay crispy until serving.
Finish and Serve with Toppings
Remove the pot from heat and stir in the ½ cup shredded Monterey Jack cheese until melted and smooth. Ladle the soup into bowls and top each serving with 2-3 crispy tortilla strips, a sprinkle of ¼ cup chopped fresh cilantro, and an extra drizzle of lime juice if you're feeling fancy.
Serve immediately while the tortilla strips are still crispy and the soup is piping hot. The contrast between the creamy, spiced broth and the crunchy tortilla strips is what makes this copycat recipe so special. If you're making this ahead, keep the tortilla strips separate and fry them fresh before serving to maintain that perfect texture.
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear the Chicken First: After browning the chicken thighs in batches, don’t rush the transfer—let them develop a deep golden crust first. I used to skip this and ended up with bland, rubbery chicken that tasted more like broth than soup. High heat, 3-4 minutes per side, makes all the difference when you’re simmering later.
- Sweat the Onion Low: The onion should melt into the sauce, not burn. Cook it on medium-low with a splash of broth or water, stirring often, until it’s translucent and just starting to soften—about 8-10 minutes. I learned this the hard way when I cranked the heat and ended up with bitter, charred bits that ruined the whole dish.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer—not a rolling boil. The soup needs time to develop flavor, and a hard boil will turn the tortilla strips soggy and the broth cloudy. A steady, barely bubbling simmer is what keeps the texture right.
- Toast the Tortilla Strips: Skip the soggy afterthought—dry toast the tortilla strips in a separate pan with a little oil before adding them to the soup. Just 30 seconds per side gives them the perfect crunch and prevents them from turning into mushy noodles. (Yes, even if you’re impatient like me.)
Essential equipment for perfect results
Large Pot Essentials
You’ll need a 6-8 quart Dutch oven or heavy pot with a tight-fitting lid for this recipe—All-Clad or Le Creuset are my top picks for even heat distribution.
The pot should have sloped sides to prevent spills when stirring, and a thick base to handle the simmering without hot spots. If you’re on a budget, a Cuisinart MultiClad or Calphalon will work just as well. 🔥
Skillet for Crispy Tortillas
A 10-inch cast-iron skillet is ideal for frying the tortilla strips—Lodge is my go-to brand because it retains heat perfectly and develops a natural non-stick patina over time.
If you don’t have cast iron, a non-stick stainless steel skillet (like All-Clad Stainless) works too, but avoid aluminum—it can overheat and burn the tortillas. Keep the heat at medium to achieve that golden crispiness without smoking the oil.
Wooden Spoon & Spatula
Use a heatproof wooden spoon (I love OXO Good Grips) for stirring the soup—it won’t scratch your pot and helps scrape up those flavorful browned bits. For the tortilla strips, a silicon spatula (like OXO Good Grips) is perfect for flipping and draining without losing crispiness.
Avoid metal utensils when frying—they can conduct heat unevenly and make the tortillas soggy.
Measuring Tools
Precision matters here! Invest in a stainless steel measuring cup set (like Farberware) for liquids and a digital kitchen scale (I use OXO Good Grips) for spices—1 tsp too much chili powder can overpower the dish.
A microplane for garlic and a sharp chef’s knife (like Wüsthof) are also game-changers for mincing garlic and dicing onions evenly. 💡
Optional Upgrades
For next-level flavor, a mortar and pestle lets you toast cumin seeds before grinding them—this adds a nutty depth the pre-ground version can’t match. If you’re meal prepping, a vacuum sealer (like FoodSaver) keeps the tortilla strips crispy for up to 3 days in the fridge.
And for serving, individual soup bowls with handles (like Corelle Stoneware) make it feel like a restaurant experience at home.
Nutrition facts
Frequently asked questions
Can I make this soup without corn tortillas?
If corn tortillas aren't available, use flour tortillas instead—they'll still crisp up beautifully. For a gluten-free option, try rice tortillas or even crispy fried wonton wrappers for a different texture. Just reduce the frying time slightly to avoid burning.
Why does my soup taste too spicy?
The chili powder and cumin can pack a punch if not balanced. To fix it, add a splash of lime juice (the acidity cuts through heat) or a dollop of sour cream to cool things down. For next time, start with ½ tbsp chili powder and adjust to taste after simmering.
Can I make this soup in a slow cooker?
Yes! Brown the chicken and sauté the onions/garlic first, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours. Skip the sour cream until serving—add it just before eating to prevent curdling. The tortilla strips should still be fried fresh.
What's the secret to crispy tortilla strips?
Heat control is key! Fry the strips over medium heat (not high) in small batches until golden brown—1-2 minutes max. Drain on a wire rack (not paper towels) to prevent steam from making them soggy. For extra crunch, fry them twice: once to soften, then again after resting 10 minutes.
How do I reheat leftovers without soggy tortillas?
Reheat the soup separately from the tortilla strips. Warm the soup on the stove over low heat for 5-7 minutes, then fry fresh tortilla strips just before serving. If you must reheat strips, use the air fryer at 375°F for 2-3 minutes—they'll stay crispier than in the microwave.