Soups & Stews
Applebee's cheese chicken tortilla soup delivers that signature restaurant-style comfort in a bowl—creamy tomato velout with tender chicken and crispy tortilla crowns that steal every bite. 🔥 The secret lies in slow-simmered flavors and perfectly toasted tortilla strips that stay crunchy even when submerged.
I've recreated this dish exactly as diners know it, with a velvety broth that clings to every ingredient.
This recipe transforms simple pantry staples into a hearty, restaurant-quality meal in under an hour. The chicken cooks until fork-tender while the broth develops deep, savory notes from garlic, onions, and spices.
What sets it apart is the tortilla crown technique—cutting strips into perfect bite-sized pieces that toast to golden perfection without turning soggy.
By the time you're done, you'll have a bowl of soup that's creamy yet balanced, with tender chicken, crispy tortillas, and a velouté so rich it feels like a hug in a bowl.
The cheese melts into the broth, creating pockets of gooey goodness that elevate every spoonful to restaurant-quality.
Serve with warm cornbread or a side salad to complete the meal. The leftovers reheat beautifully, making this the perfect weeknight dinner that feels like a special occasion. Let's get cooking!
Ingredients for applebee's cheese chicken tortilla soup
Sixteen ingredients that come together for that iconic restaurant-style tortilla soup experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into 1-inch pieces |
| Flour Tortillas 🌯 | 6 whole | Flour, 10-inch size |
| Canned Diced Tomatoes 🍅 | 2 cans | 28 oz each, San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Medium sharp, freshly shredded |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Bouillon Cube 🧂 | 1 whole | Knorr preferred |
| Ground Cumin 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for frying |
| Butter 🧈 | 2 tbsp | Unsalted, for tortilla strips |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The tortillas are the star here—flour tortillas from the store's Mexican aisle (like Mission or La Tortilla Factory) work best. Avoid low-carb or thick tortillas—they won't crisp up right. For the chicken, boneless breast stays tender, but thighs would work too if you want extra richness. The San Marzano tomatoes make a difference in flavor, but any good canned tomatoes will do. I grab mine from Trader Joe's because they're convenient and consistent. The cheese? Freshly shredded is non-negotiable—pre-shredded gets clumpy and melts weirdly.
No heavy cream? Half-and-half or coconut milk works in a pinch, but it won't be as rich. Running short on chicken broth? Water plus an extra bouillon cube gets you close. The tortilla strips are the magic—cut them into perfect 1-inch pieces, fry them in batches, and drain on paper towels. Don't skip the butter when frying—it adds that signature crispy texture. For the spices, if you don't have cumin, a pinch of chili powder gives a similar earthy note. And if you're feeling fancy, swap the cilantro for fresh parsley or basil for a different vibe.
This soup tastes even better the next day—4-5 days in the fridge, no problem. For the tortilla strips, fry them fresh right before serving so they stay crispy. Store the soup without the strips and add them back when reheating. Freezes beautifully for up to 3 months—just add a splash of broth when reheating to loosen it up. I always double the batch because it disappears fast, especially with the crispy tortilla crowns on top.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this recipe because it’s basically a soup version of "what’s in my fridge." Chicken breast, tortillas, and canned tomatoes? That’s dinner. The broth and heavy cream turn it from "meh" to "oh wow" without extra shopping trips.
- Creamy Cheese Crunch Magic: Here’s what sold me—the moment those shredded tortillas hit the simmering broth. They soften just enough to melt into the creamy chicken base, but still hold that satisfying crunch. It’s like Applebee’s nailed the texture combo: rich, cheesy, and crispy in one bite.
- Lunchbox or Leftovers: This soup is my weeknight lifesaver. Pack it in jars for lunches—it reheats like a dream—or serve it family-style with tortilla chips on the side. Honestly, I’ve had it cold, warm, and even as a filling for quesadillas. Versatile doesn’t even cover it.
- Budget-Friendly Feast: For under $10, I feed four people a filling, restaurant-quality meal. The chicken breast stretches with broth, tortillas add bulk, and heavy cream makes it feel indulgent. It’s the kind of recipe that makes me laugh—because it’s that good for the price.
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to build that signature restaurant soup with crispy tortilla crowns and velvety tomato broth.
🔥 Step 1: Sear the Chicken and Build the Flavor Base
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 2 lb boneless chicken breast, cut into 1-inch pieces, and cook for 5-6 minutes until golden brown on all sides. You want that deep color—the Maillard reaction creates the soup's rich foundation.
Remove the chicken and set aside. In the same pot, add the diced yellow onion and cook for 3-4 minutes until softened. Add the 4 minced garlic cloves and 1 whole chicken bouillon cube, crushing it lightly with the side of your spoon. Stir for 30 seconds until fragrant—this releases all those savory flavors into the pot.
🍳 Step 2: Simmer the Tomato-Chicken Broth
Pour in the 2 cans canned diced tomatoes (with juices) and 4 cups chicken broth. Add the 1 tsp ground cumin, 1 tsp salt, and ½ tsp black pepper. Return the chicken to the pot and bring everything to a gentle boil over high heat. Then reduce heat to medium-low and simmer uncovered for 15-20 minutes until the chicken is tender and easily shreds with two forks.
Here's the thing—don't skip the uncovered simmer. You want to reduce the broth slightly so it has that perfect consistency when we add the cream later. The chicken should be falling apart when you test it, but still retain some shape so it holds together when shredded.
🥘 Step 3: Create the Creamy Velouté
Remove the chicken pieces and shred them using two forks, discarding any large bones. Return the shredded chicken to the pot. Stir in the 1 cup heavy cream and 1.5 cups shredded cheddar cheese, stirring constantly for 2-3 minutes until the cheese melts completely and the soup becomes luxuriously smooth.
Taste and adjust seasoning—you might need a pinch more salt since cheese is salty. The soup should be rich but not heavy, with the perfect balance of tangy tomatoes, creamy cheese, and savory chicken. This is where the magic happens—don't rush this step or the sauce will break.
🔪 Step 4: Prepare the Crispy Tortilla Crowns
Cut each of the 6 flour tortillas into 8 equal wedges, creating 48 total pieces. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming. Working in batches (don't overcrowd), add the tortilla pieces and fry for 1-2 minutes per side until golden brown and crispy.
Real talk: these need to be crispy, not just cooked. You'll know they're ready when they're golden brown and make a light crinkling sound when you shake the pan. Transfer to paper towels to drain excess oil, but keep them warm in the oven at 200°F while you finish the soup.
🍽️ Step 5: Assemble and Garnish
Ladle the warm soup into bowls, then arrange the crispy tortilla crowns on top to create that signature Applebee's presentation. Garnish with ¼ cup chopped fresh cilantro and serve immediately with extra tortilla pieces on the side. The contrast of creamy soup with crispy tortillas in every bite is what makes this dish so addictive.
Pro tip: if you want to make it ahead, prepare everything up to serving but keep the tortilla crowns separate. Reheat the soup gently on the stove and crisp the tortillas fresh before serving—they'll stay crunchy that way.
Pro Tips For Making Applebee'S Cheese Chicken Tortilla Soup
- SEAR THE CHICKEN FIRST: Skip the slow simmer and brown the chicken breasts in a hot skillet with a little oil before shredding—just 3-4 minutes per side until golden. That extra step adds depth of flavor that broth alone can’t match, and it keeps the meat from turning rubbery when it hits the liquid later.
- CUT TORTILLAS BEFORE SOAKING: Quarter the flour tortillas into rough triangles before adding them to the soup. They’ll soften faster and blend into the broth instead of floating like stiff rafts. (Yes, even if it looks messy—this is how it’s done.)
- STRAIN THE TOMATOES: Drain the canned diced tomatoes and press them through a mesh strainer to remove excess liquid. Too much watery tomato juice thins out the soup and dilutes the cream’s richness—this keeps the texture thick and velvety.
- TEMPER THE CREAM: Warm the heavy cream separately in a small saucepan over low heat until it’s just steaming (not boiling), then whisk it into the soup at the end. Cold cream curdles like a science experiment gone wrong, and nobody wants lumpy soup.
Dietary considerations for this dish
Dairy-Free Option
For a dairy-free version, replace the 1 cup heavy cream with 1 cup coconut milk (full-fat for best texture) and swap the 1.5 cups shredded cheddar for 1.5 cups dairy-free cheddar shreds (like Violife or Daiya).
The flavor won't be identical, but it stays creamy and satisfying. I've tested this version and found that adding 1 tbsp nutritional yeast boosts the cheesy flavor significantly. 🌱
Gluten-Free Adaptation
Use corn tortillas instead of flour for the crispy crowns—Mission brand works perfectly. Ensure your bouillon cube is gluten-free (check Knorr's label or use Better Than Bouillon). The broth and cheese components remain unchanged, so the only adjustment is the tortilla base.
For extra crunch, brush the corn tortilla pieces with a little olive oil before frying. 🌯
Lower-Carb Version
Reduce the tortillas to just 3-4 pieces per bowl (instead of the full crown) and increase the chicken portion to 2.5 lbs for extra protein.
Replace the flour tortillas with low-carb tortillas (like Siete brand) and use half the heavy cream (just ½ cup) with an extra ¼ cup chicken broth to thin the soup slightly. This keeps it hearty while cutting carbs. 🥗
Vegetarian Swap
Replace the chicken with 1.5 lbs extra-firm tofu (pressed and cubed) or 1.5 lbs chickpeas (for a heartier texture). Sauté the tofu or chickpeas first with the onions and garlic, then proceed with the recipe as written.
For extra flavor, add 1 tsp smoked paprika to the broth. The tortilla crowns remain the same, so the dish still delivers that satisfying crunch. 🌿
Spicy Kick
Add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Cholula) to the broth while simmering. For extra heat, top each bowl with 2-3 sliced jalapeños or a sprinkle of chili powder before serving.
I like to add a dash of hot honey on top for a sweet-spicy balance that makes every bite exciting. 🌶️
Cheese Variations
Experiment with different cheeses for unique flavors. Try Monterey Jack for a milder taste or pepper jack for a subtle kick. For a smoky depth, use smoked Gouda instead of cheddar. Just
Nutrition facts
Frequently asked questions
Why do the tortilla strips need to be fried in butter instead of oil?
Butter adds a subtle richness that enhances the overall flavor of the soup. The fat content also helps create that signature crispy texture—when the tortillas hit the hot butter, they develop a golden crust that stays crunchy even when submerged in the creamy broth.
Can I make this soup ahead of time?
Yes, but keep the tortilla crowns separate until serving. Prepare the soup base up to the creamy stage, then refrigerate it for up to 4-5 days. Reheat gently on the stove, then crisp the tortilla strips fresh in butter right before serving. This ensures they stay perfectly crunchy.
What if my tortilla strips aren't crispy?
Undercooked or soggy tortillas usually mean they weren't hot enough or overcrowded in the pan. Fry in batches over medium-high heat until golden brown (about 1-2 minutes per side) and drain on paper towels. For extra crispiness, keep them warm in a 200°F oven while finishing the soup.
Is this soup spicy?
The recipe includes mild spices like cumin and black pepper, but no heat. For a spicy version, add ½ tsp cayenne or 1 tbsp hot sauce to the broth, or top with jalapeños. The original version stays true to Applebee's signature creamy, comforting flavor profile.
Can I use store-bought rotisserie chicken instead?
Shred 2 cups of cooked rotisserie chicken (about 1.5 lbs raw weight) and add it to the soup during the final 5 minutes of simmering. This saves time while keeping the same tender texture and rich flavor.