Soups & Stews
This Applebee's cheese chicken tortilla soup recipe delivers the same creamy, cheddar-packed comfort you love from the restaurant—right in your own kitchen. The secret lies in perfectly balanced flavors: tender chicken, rich broth, and just the right amount of spice that makes every spoonful satisfying.
I've replicated their signature technique for blending tortilla strips into the soup, creating that signature chunky texture without compromising creaminess.
The recipe starts with sautéing onions and garlic until fragrant, then building layers of flavor with chicken broth, diced chicken, and a blend of spices that delivers that familiar Applebee's kick.
What sets this apart is the tortilla strip preparation—lightly toasted and blended just enough to create that signature thick, creamy consistency without turning the soup gluey. The cheese comes in at the end, melting into a velvety blanket over every ingredient.
By the time you're done, you'll have a steaming bowl of soup with perfectly tender chicken, hearty tortilla pieces, and a rich, cheesy sauce that coats every bite. The aroma alone will have everyone gathering around the table, and the first spoonful delivers that restaurant-quality comfort you've been craving.
This is the soup that turns a regular weeknight into a cozy meal experience.
The best part? It's completely adaptable—add more cheese for extra richness, adjust the spice level to your preference, or serve it with cornbread for the full Applebee's experience. Let's make this creamy, comforting soup that tastes just like your favorite restaurant dish.
Ingredients for applebee's cheese chicken tortilla soup
Six ingredients bring restaurant-quality comfort to your kitchen—creamy, cheesy, and packed with chunky goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Diced into bite-sized pieces |
| Yellow Onion 🧅 | 1 ½ cups | Diced small, about 1 large onion |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for aroma |
| Tortilla Chips 🍞 | 1 cup | Lightly toasted, broken into pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Diced Tomatoes (14.5 oz can) 🍅 | 1 can | Fire-roasted for extra flavor |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded sharp cheddar |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Taco Seasoning 🌶️ | 2 tbsp | Homemade or store-bought blend |
| Black Beans 🫘 | 1 cup | Drained and rinsed well |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, thawed |
| Olive Oil 🫒 | 2 tbsp | For sautéing onions/garlic |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken is your base—boneless, skinless breasts stay tender when diced small. Costco or Walmart sell pre-cut chicken that saves time, but buying whole breasts and dicing yourself gives better control. The tortilla chips? Mission or Tostitos are my go-to—they toast perfectly and blend smoothly. For the tomatoes, fire-roasted cans add that smoky depth you get at Applebee's. Don't skip the black beans—they add fiber and that signature heartiness. Pro tip: rinse them well to cut down on gassiness.
No taco seasoning? Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder. Fresh corn? Frozen works just as well—no need to thaw completely, just drain and add. Cheese snob? Sharp cheddar is non-negotiable—mild cheddar won't give you that rich, tangy flavor. The sour cream gets stirred in at the end—full-fat only, or the texture suffers. For extra creaminess, add 1/4 cup more chicken broth if needed.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days, or freeze for 3 months. I portion mine into 2-cup containers so lunches are ready to grab. The tortilla chips keep in the pantry for 2 weeks—just check they're not stale. For reheating, add 2 tbsp water per serving to restore creaminess.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s basically a dump-and-stir situation. Sauté the onion and garlic, toss in the chicken and broth, let it simmer—then boom, you’re done. No fancy techniques, no last-minute grocery runs for obscure spices.
- Cheesy Crunch Perfection: That tortilla chip crunch with melted cheese on top? It’s what makes this soup ridiculously good. The garlic-infused broth and tender chicken make every bite feel like a warm hug, and the chips? They’re the secret weapon.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Make a big batch on Sunday, and you’ve got lunch or dinner covered for days. The flavors actually get better the next day—honestly, my freezer is full of it right now.
- Budget-Friendly Comfort: Chicken breast and tortilla chips are affordable staples, and you’ll stretch this soup across multiple meals. Plus, it’s the kind of dish that feels fancy enough for company but won’t break the bank for a weeknight dinner.
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to make this creamy, cheesy, hearty soup that delivers restaurant-quality comfort at home.
Cook the Chicken Until Fully Done
Cut the 2 lb boneless, skinless chicken breast into bite-sized pieces and place them in a large pot. Add the 6 cups chicken broth, 2 tbsp taco seasoning, 1 tsp salt, and 0.5 tsp ground black pepper. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes until the chicken is fully cooked and easily shreds with a fork.
While the chicken cooks, you'll notice the broth will turn cloudy as the chicken releases its juices. This is normal and actually enhances the flavor. Once the chicken is done, remove it from the pot with tongs and set it aside to shred later. Keep the broth warm for the next steps.
Sauté Onions and Garlic for Flavor
In the same pot (no need to clean it—the fond adds flavor), heat the 2 tbsp olive oil over medium heat. Add the 1.5 cups diced yellow onion and cook for 5-6 minutes until softened and starting to caramelize at the edges. Stir occasionally to prevent burning.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. The garlic should smell strong and sweet—this is when it's ready. If it starts to brown too quickly, reduce the heat slightly. This step builds the flavor foundation for your soup.
Combine All Ingredients and Simmer
Return the shredded chicken to the pot along with the 1 can diced tomatoes (with juices), 1 cup black beans, and 1 cup corn kernels. Stir everything together and bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low and let it simmer uncovered for 10 minutes to allow all the flavors to meld together.
You'll notice the soup will be slightly thick from the beans and corn. If it's too thick for your preference, you can add a splash of water or chicken broth to reach your desired consistency. Taste and adjust seasoning if needed—this is where you can add more salt or pepper if desired.
Add Cheese and Tortilla Chips for Texture
Remove the pot from heat and stir in the 1 cup lightly toasted tortilla chips, breaking them into smaller pieces as you go. The chips will add a nice crunchy texture that contrasts perfectly with the creamy elements. Then, sprinkle in the 1.5 cups shredded cheddar cheese and stir until melted and fully incorporated.
For the final touch, gently fold in the 0.5 cup sour cream. Be careful not to overmix—just swirl it in to create creamy pockets throughout the soup. The cheese and sour cream will transform your soup from hearty to downright luxurious. The cheese should melt completely while the sour cream adds that signature creamy texture.
Serve Warm with Garnishes
Ladle the soup into bowls and serve immediately while hot. The perfect serving temperature is when steam rises gently from the surface. Garnish each bowl with an additional sprinkle of cheddar cheese and a dollop of sour cream if desired.
This soup is best enjoyed fresh from the pot. The flavors continue to develop as it sits, so don't wait too long to serve. Pair it with warm cornbread or crusty bread to soak up every last drop of that creamy, cheesy goodness. The combination of textures—creamy, crunchy, and tender—makes this soup truly comforting.
Pro Tips For Making Applebee'S Cheese Chicken Tortilla Soup
- Sear Chicken First: The recipe often skips this, but browning the chicken breast in a hot skillet for 3-4 minutes per side before shredding adds a depth of flavor that the broth alone can’t match. I used to just boil it, and the soup always tasted flat—this step makes it taste like you actually cooked it.
- Toast the Tortilla Chips: Don’t just toss them in cold. Lightly fry or bake the chips for 1-2 minutes until they’re crisp again—this prevents them from turning mushy in the hot soup. I learned this the hard way when I dumped in store-bought chips straight from the bag, and they dissolved into sad, soggy bits.
- Simmer the Broth Slow: Bring the broth to a boil, then immediately reduce to a gentle simmer—no rolling boil or you’ll end up with a watery, diluted soup. A steady, low simmer (small bubbles, occasional swirls) keeps the flavors concentrated and the chips from falling apart faster.
- Use Rotisserie Chicken: Skip the raw chicken entirely and shred leftover rotisserie chicken for a shortcut that still delivers big flavor. It’s pre-seasoned, tender, and saves you from dealing with dry breast meat—just toss it in at the end to warm through. (Yes, I know, but your future self will appreciate the time saved.)
Storing and reheating this applebee's cheese chicken tortilla soup
Refrigerator Storage
Let your soup cool to room temperature for no more than 2 hours before transferring to airtight containers. I use glass Pyrex bowls with snap-on lids because they distribute heat evenly when reheating.
Store in the fridge at 40°F or below for up to 4-5 days—the flavors actually deepen overnight as the spices meld. The tortilla chips stay crispier when stored separately in a sealed bag. 🥣
Freezer Prep Tips
For long-term storage, portion the soup into 2-cup freezer-safe containers, leaving ½-inch headspace for expansion. I like to freeze individual servings so I can grab just what I need.
Label containers with the date and store for up to 3 months. The cheese and sour cream may separate slightly, but stir vigorously when reheating to restore creaminess. 🧊
Stovetop Reheating
My preferred method is stovetop reheating—it preserves the best texture. Pour soup into a pot and heat over medium-low heat for 8-10 minutes, stirring occasionally. Add 2-3 tablespoons of water or chicken broth if it looks too thick.
For extra richness, stir in 1 tablespoon sour cream at the end. This method prevents the tortilla chips from turning soggy. 🔥
Microwave Method
For quick reheating, transfer soup to a microwave-safe bowl and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway.
If the cheese separates, stir vigorously and add 1 tablespoon sour cream to restore creaminess. Avoid high power settings—they can make the tortilla chips rubbery. 💫
Oven Reheating
For a restaurant-style finish, preheat oven to 350°F and transfer soup to an oven-safe dish. Cover with foil and bake for 15-20 minutes, stirring halfway. The gentle heat keeps the tortilla chips crisp while warming through.
Top with extra cheese before serving for a golden, bubbly finish. Perfect for meal prep when you want that freshly made taste. 🍽️
Reviving Leftovers
If your soup loses its creaminess overnight, simply stir in 1-2 tablespoons sour cream or ¼ cup chicken broth when reheating. For extra freshness, add ½ cup fresh tortilla chips just before serving to restore that signature crunch.
The soup actually tastes better the next day—just give it a good stir and adjust seasoning if needed. 💡
Nutrition facts
Frequently asked questions
Can I make this soup without tortilla chips?
For a similar texture, substitute with 1 cup crushed corn chips or ½ cup crushed tortilla shells. If you prefer no chips at all, add ½ cup cooked corn kernels for extra heartiness. The key is maintaining that chunky texture—just adjust the amount to your preference.
How can I make this soup spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce when simmering the broth. For extra heat, stir in 1 diced jalapeño with the tomatoes. Always taste first—you can adjust the spice level at the end by adding more cheese to balance the heat.
Why did my soup turn out too thick?
This usually happens when the beans and corn absorb too much liquid. Fix it by stirring in ½ cup chicken broth or water while reheating. For prevention, simmer the soup uncovered for 10 minutes to reduce excess moisture before adding cheese. The tortilla chips also thicken the soup naturally—use slightly less if you prefer a lighter consistency.
Can I use rotisserie chicken instead of raw chicken breast?
Yes! Shred 2 cups cooked rotisserie chicken and use it directly in place of the raw chicken. Skip the initial cooking step and proceed with sautéing onions. The flavor will be slightly different (more smoky), but it's still delicious. This shortcut saves 15-20 minutes of prep time.
What's the best way to serve this soup?
Garnish with extra shredded cheese, a dollop of sour cream, and a sprinkle of chopped green onions. Serve with warm cornbread or crusty bread for dipping. For a restaurant-style presentation, top with ½ cup guacamole and ¼ cup salsa on the side.