Soups & Stews
This Applebee's Chicken Tortilla Soup copycat recipe delivers the same creamy, smoky, chipotle-kissed flavors you love—right in your own kitchen.
The secret lies in a slow-simmered chicken broth infused with garlic, onions, and a touch of cumin, topped with crispy tortilla strips that soak up every bit of velvety goodness.
After years of perfecting restaurant-style soups, I've cracked the code for that signature blend of spice and creaminess that makes this dish irresistible.
The foundation starts with tender chicken thighs simmered until fall-off-the-bone, then shredded into a rich, flavorful broth. Sautéed vegetables add depth, while a blend of spices—including smoked paprika and chipotle powder—creates that signature smoky kick.
The tortilla strips get a crispy finish in the oven, ensuring each bite delivers both texture and flavor. This isn't just a copycat; it's a restaurant-quality experience with a fraction of the effort.
What sets this apart is the balance—creamy enough to coat your spoon but still bright enough to taste fresh. The tortilla strips add a satisfying crunch, while the velouté sauce ties everything together.
It's the kind of soup that warms you up on a chilly evening, satisfies a hungry crowd, or becomes your go-to meal prep staple. Every spoonful brings that Applebee's magic home.
Serve it with warm cornbread or a sprinkle of shredded cheese for the full experience. The best part? You'll have a pot of this copycat perfection ready in under an hour—no takeout required. Let's get started on making this a new family favorite.
Ingredients for applebee's chicken tortilla soup copycat
Sixteen ingredients for a restaurant-style soup that tastes just like Applebee's copycat.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Fall-apart tender when cooked |
| Yellow Onions 🧅 | 1 ½ lb | Diced, medium dice preferred |
| Garlic Cloves 🧄 | 8 cloves | Minced, fresh preferred |
| Carrots 🥕 | 3 whole | Peeled, cut into chunks |
| Celery Stalks 🥬 | 3 whole | Diced, fresh preferred |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Adjusted for smoky heat |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 cup | Canned, crushed tomatoes |
| Cumin 🌿 | 1 tsp | Ground, toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For signature smokiness |
| Cornstarch 🌾 | 2 tbsp | For velvety texture |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Flour Tortillas 🍞 | 6 whole | Cut into strips |
| Vegetable Oil 🫒 | ¼ cup | For frying tortilla strips |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The chicken thighs are non-negotiable—bone-in, skin-on gives the most flavor, but boneless works too. Costco or Walmart usually have them pre-cut and bagged, saving you time. Look for good marbling if buying whole. The chipotle peppers in adobo are the secret to that signature smoky kick—Penzeys or Latin markets carry the best quality. If you can't find them, smoked paprika plus a pinch of cayenne gets you close. For the tortillas, Mission brand is my go-to—they crisp up perfectly without burning.
No chipotle peppers? 1/2 tsp cayenne plus 1 tbsp smoked paprika mimics the heat. Heavy cream too rich? Coconut milk works too, though it tastes slightly different. The tortilla strips can be baked instead of fried—just brush with oil and bake at 400°F for 10-12 minutes. For extra smokiness, add 1/2 tsp liquid smoke to the broth. The cilantro is optional but adds that fresh finish—skip it if you hate the flavor. The cornstarch is key for that velvety texture—don't skip it unless you like a thinner soup.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. I always double the tortilla strips and freeze extras. To reheat, warm on the stove over medium-low—add a splash of broth if it gets too thick. The tortilla strips crisp up again when reheated in the oven for 3-5 minutes at 375°F. Store the broth and toppings separately to keep everything fresh.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, walk away for 20 minutes, and come back to shredded chicken, tender veggies, and that perfect tortilla soup base. No chopping boards to clean, no extra pots to wash.
- Garlic Bomb Depth: That slow-cooked garlic and onion combo? It’s the secret weapon. The chicken thighs stay juicy while soaking up all that caramelized sweetness, and the celery-carrot mix adds just enough crunch to keep it from feeling heavy.
- Game for Any Day: Too busy to cook? Double the batch and freeze half for those "I don’t wanna think" nights. Or serve it at a potluck—it’s the one dish that always gets seconds, no matter the crowd.
- Budget Win: Chicken thighs are cheap, and the veggies stretch easy. Honestly, I make this when I’m pinching pennies, and no one ever guesses it’s not a restaurant meal. Plus, leftovers taste just as good reheated the next day.
Step-by-step instructions for Applebee's chicken tortilla soup copycat recipe
Here's how to recreate that restaurant-worthy soup at home with rich, smoky depth.
Sear and Simmer the Chicken Thighs
Pat the 2 lb boneless, skinless chicken thighs completely dry with paper towels. Heat a large Dutch oven over medium-high heat and add the chicken. Sear for 6-7 minutes per side until deeply golden brown and cooked through to 165°F internally. Remove the chicken and set aside to rest.
In the same pot, reduce heat to medium and add 1.5 lb diced yellow onions, 3 whole peeled carrots cut into chunks, and 3 whole celery stalks diced. Cook for 8-10 minutes until softened. Stir in 8 cloves minced garlic, 2 tbsp chipotle peppers in adobo (minced), 1 tsp cumin, and 1 tbsp smoked paprika. Cook for 1 minute until fragrant.
Build the Creamy Base
Pour in 4 cups chicken broth and 1 cup tomato sauce, scraping up any browned bits from the bottom. Bring to a gentle simmer and return the chicken to the pot. Let it cook for 10 minutes to infuse the broth with flavor. Remove the chicken and shred it using two forks, discarding any bones or skin.
Return the shredded chicken to the pot. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth. Slowly stir this mixture into the soup while simmering for 3-4 minutes until slightly thickened. Remove from heat and stir in 0.5 cup heavy cream and 1.5 tsp salt. The soup should be velvety with a rich, creamy texture.
Fry the Tortilla Strips
Cut the 6 whole flour tortillas into ¼-inch strips. Heat 0.25 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Drain on paper towels and set aside.
Real talk: Don't overcrowd the pan or the oil temperature will drop, making the strips greasy instead of crispy. You want them to float and turn golden in about 30 seconds per batch. Keep them warm in a 200°F oven while you finish the soup.
Finish and Serve
Return the soup to a gentle simmer and stir in 2 tbsp lime juice. Taste and adjust seasoning with additional salt if needed. Ladle the hot soup into bowls and top each serving with ¼ cup fried tortilla strips and 1 tbsp chopped fresh cilantro. The contrast of crispy tortillas against the creamy broth is what makes this dish so special.
Serve immediately with warm cornbread or crusty bread. The smoky chipotle flavor should linger, balanced by the bright lime and creamy texture. Each spoonful delivers that perfect restaurant-quality experience you remember from Applebee's.
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear the Chicken First: Skip the slow simmer start—pat those chicken thighs dry, then hit them with a quick sear in a hot pan (no oil needed, just the fat that renders). The crust locks in flavor and keeps the meat from turning rubbery later. I used to skip this and wondered why my soup always tasted a little bland.
- Mince the Onions Fine: Don’t just chop those yellow onions—mince them into tiny bits, almost like you’re prepping for a salsa. The finer they are, the more they dissolve into the broth and give that deep, sweet base the recipe relies on. I learned this the hard way when my first batch had noticeable onion chunks.
- Salt the Broth Early: Add half the salt when you first combine the broth ingredients, not at the end. This lets the flavors meld properly, and you can adjust later if needed. I used to wait until the end and always ended up guessing—now I taste as I go.
- Use Pre-Cooked Chicken: Save time by poaching or baking the chicken thighs ahead, then shredding them before adding to the soup. This keeps the cooking process smooth and ensures the chicken stays tender instead of overcooking in the simmer. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this dish
Creamy Soup & Beer
A rich, velvety soup like this pairs beautifully with malty beers that complement its smoky chipotle and creamy texture. I always reach for a Mexican-style lager like Modelo Especial—its crisp, slightly sweet profile cuts through the richness while enhancing the chipotle's smoky notes.
For a hoppier option, try a Mexican amber ale like Pacifico, which adds a subtle citrus brightness that mirrors the lime juice in the soup. 🍺
Spicy Sipper Pairings
If you love the heat from the chipotle, balance it with a refreshing Mexican wheat beer like Corona Premier. The effervescence and citrus notes cleanse your palate between bites.
For a non-alcoholic option, Iced Mexican cola with a splash of lime juice works perfectly—it’s like a restaurant-style margarita without the booze. 💛
Wine for Smoky Depth
For wine lovers, a medium-bodied Zinfandel from California—like Ravenswood Old Vine—mirrors the smoky chipotle and rich creaminess. Its dark fruit and spice notes create a harmonious match.
If you prefer whites, a Riesling with a hint of sweetness, like Dr. Loosen Blue Slate, balances the soup’s acidity and spice beautifully. 🍷
Coffee or Tea?
For a cozy evening, serve this soup with a Mexican chocolate mocha (hot chocolate with espresso) to deepen the smoky, spicy flavors. If you prefer tea, a chamomile or peppermint tea adds a soothing contrast to the hearty soup. The mint’s coolness complements the chipotle’s warmth perfectly. ☕
Kid-Friendly Sips
For families, a mango or pineapple juice with a splash of sparkling water is a hit—it’s sweet, refreshing, and balances the soup’s spice without overpowering it. For a fun twist, serve Mexican horchata, a cinnamon-rice drink, which adds a creamy, sweet contrast to the savory soup. 🌟
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
Chicken thighs work best because their higher fat content creates a richer, more flavorful broth. If you must use breast, opt for bone-in, skin-on pieces for better flavor and moisture. For boneless breast, increase the cooking time by 5 minutes per side to prevent drying out, and add 1 extra tbsp oil to the pan for extra richness.
How do I make this soup vegetarian?
Replace the chicken with 1 lb extra-firm tofu or 1.5 cups chickpeas for protein. Use 4 cups vegetable broth instead of chicken broth, and add 1 tsp soy sauce or 1 tbsp miso paste for depth. The tortilla strips remain the same—just ensure they're fried in vegetable oil for a fully plant-based dish.
Why did my tortilla strips turn out greasy instead of crispy?
Overcrowding the pan lowers the oil temperature, causing greasy strips. Fry in small batches** (about 2 tbsp strips at a time) and keep the oil at medium heat. Test with a strip—it should sizzle and turn golden in 30 seconds. If needed, increase heat slightly or reduce the number of strips per batch.
Can I make this soup in a slow cooker?
Yes! Brown the chicken and sauté the veggies as directed, then transfer everything to a 6-quart slow cooker. Add broth, tomato sauce, and spices, then cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, thicken with cornstarch, and finish with cream and lime juice. The tortilla strips should still be fried separately.
What if I don't have chipotle peppers in adobo?
Mix 1 tbsp smoked paprika with ½ tsp cayenne pepper for a similar smoky heat. For extra depth, add ½ tsp liquid smoke or 1 tsp chipotle powder (found in Latin markets). Adjust the heat level to your preference—start with less if you're sensitive to spice.