Soups & Stews
Applebee's cheese chicken tortilla soup delivers that perfect balance of hearty broth, tender chicken, and crispy tortilla strips topped with melty cheese swirls. This recipe captures the restaurant's signature flavors—rich, savory, and satisfying—without requiring a restaurant kitchen.
The secret lies in slow-cooking the broth to develop deep flavor while keeping the tortilla strips perfectly crispy, even after sitting in the soup.
What sets this version apart is the technique for achieving that signature crispy texture in the tortilla strips. By baking them separately and adding them just before serving, you maintain that satisfying crunch that makes the soup so irresistible.
The cheese, melted perfectly into swirls, adds a creamy contrast that balances the hearty broth and tender chicken.
You'll end up with a bowl of soup that's packed with layers of flavor—tender chicken, aromatic broth, crispy tortilla strips, and that perfect melt of cheddar cheese.
Each spoonful delivers a satisfying mix of textures and tastes, making it ideal for a cozy weeknight dinner or a comforting meal when you're craving something hearty.
The best part? This recipe is designed to be made ahead and reheated, so you can prepare the broth and chicken in advance, then just add the crispy tortilla strips and melted cheese at the end. That means less work for you and more time enjoying the delicious results.
Ingredients for applebee's cheese chicken tortilla soup
Six ingredients make the base—then crispy tortillas and melty cheese take it to restaurant-level perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Diced Tomatoes (Canned) 🍅 | 2 cups | San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tortilla Chips 🍞 | 1 bag | Crushed into strips (12 oz) |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Taco Seasoning 🌶️ | 2 tbsp | Homemade or store-bought |
| Olive Oil 🫒 | 2 tbsp | For crispy tortilla strips |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Jalapeño Pepper 🌶️ | 1 whole | Sliced, optional for heat |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
The chicken should be tender but not dry—boneless, skinless breasts work best, cut into even pieces. Trader Joe's or Costco have pre-cut chicken that saves time. For the tortilla strips, Fritos or Tostitos are the gold standard—crush them into thin strips for maximum crunch. The cheese matters too: sharp cheddar melts best, but any melty cheese (like Monterey Jack) works. I always grab extra cheese since it's the star of the dish—those perfect swirls are what everyone loves.
No sharp cheddar? Monterey Jack or pepper jack still delivers that creamy melt. Running low on sour cream? Greek yogurt at half the amount gives similar tang. The tortilla strips need to stay crispy, so bake them separately at 375°F for 5-7 minutes right before serving—no soggy chips here. The jalapeño is optional but worth it for that little kick. If you're sensitive to heat, skip it or remove the seeds. The cilantro? Fresh is ideal, but dried works in a pinch at one-third the amount.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. The trick is adding the tortilla strips and cheese right before serving so they stay crispy. I like to prep everything except the tortillas and cheese ahead, then assemble when hungry. For a crowd, double the tortilla strips and cheese—everyone goes back for seconds. Leftovers reheat beautifully, but add a splash of broth to keep things moist.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra pans, just dump-and-go. The chicken simmers right in the broth with onions and garlic, so the flavors meld without any fuss. (Yes, even on a Tuesday night when I’m exhausted.)
- Cheesy Garlicky Bliss: That moment when the tortilla strips soften and the melted cheese blankets everything? Chef’s kiss. The garlic cloves get toasted just enough to smell like a cozy kitchen, while the canned tomatoes add a tangy punch that balances the richness. It’s the kind of soup where every spoonful feels like a hug.
- Lunchbox Hero: Between us, this is my go-to for meal prep—it reheats like a dream and tastes just as good cold. Pack it in a thermos for work or toss it in bento boxes for the kids’ lunches. The shredded chicken stays tender, and the tortilla strips hold up surprisingly well. (My daughter picks out the crispy bits first, but still asks for seconds.)
- Budget-Friendly Powerhouse: Honestly, this recipe is my secret weapon for stretching groceries. Chicken breast is lean but filling, the canned tomatoes and broth are dirt cheap, and a block of cheese goes a long way. I make a double batch, freeze half, and boom—next month’s dinner is sorted. No sad leftovers here; it’s the kind of soup that disappears faster than you can say “refill.”
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to recreate that signature crispy-tortilla, melty-cheese bowl at home—every spoonful packed with restaurant-quality flavor.
Sear the Chicken Until Golden and Tender
Cut the 2 lb boneless chicken breast into 1-inch bite-sized pieces and season generously with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until the pieces develop a deep golden crust on all sides.
Here's the thing—don't move the chicken too soon. You'll know it's ready when the edges turn golden brown and the chicken releases easily from the pan. Once browned, transfer the chicken to a plate and set aside. You'll be adding it back later, so don't skip this step—it builds that deep, savory foundation for the soup.
Build the Flavor Base with Onions and Garlic
In the same pot, add 2 tbsp olive oil and increase heat to medium. Toss in the 1 whole diced yellow onion and cook for 4-5 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—just until you can smell that sweet, aromatic punch.
Watch the garlic closely. It burns faster than you think, and you want it to add flavor, not bitterness. When the garlic turns light golden and the onions are caramelized at the edges, it's time to move on. This aromatic base is what transforms ordinary soup into something extraordinary.
Simmer the Soup Until Chicken is Fork-Tender
Pour in the 2 cups diced tomatoes and 4 cups chicken broth, then sprinkle in the 2 tbsp taco seasoning. Stir everything together and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low, return the chicken to the pot, and cover with a lid. Let it simmer for 15-20 minutes until the chicken is fork-tender and easily shreds with a fork.
While simmering, taste the broth occasionally. If it needs more seasoning, add a pinch of salt or a few drops of hot sauce. The soup should be flavorful but not overpowering. This is where all those restaurant flavors come together—don't rush it. The longer the chicken simmers, the more tender and flavorful it becomes.
Create Crispy Tortilla Strips for Topping
While the soup simmers, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 bag crushed tortilla chips (about 12 oz) in a single layer and toast for 3-4 minutes, stirring occasionally, until they turn golden brown and crispy. Remove from heat and set aside—they'll stay crispy for a few minutes, but don't let them sit too long or they'll soften.
This is the secret to that signature Applebee's texture. The contrast between the warm, creamy soup and the crispy tortilla strips is what makes this dish so addictive. If you're worried about them getting soggy, just add them to individual bowls right before serving.
Finish with Cheese and Garnishes
Once the chicken is tender, use two forks to shred it directly into the pot. Stir in the 1.5 cups shredded cheddar cheese and 0.5 cup sour cream, letting the cheese melt into the soup for 2-3 minutes over low heat. Remove from heat and stir in the 1 sliced jalapeño pepper (if using) and 0.25 cup chopped fresh cilantro. Taste and adjust seasoning if needed.
Ladle the soup into bowls and top each serving with a generous handful of the crispy tortilla strips. The cheese should be melted and swirled throughout the soup, creating those signature ribbons of cheddar. Serve immediately while the tortilla strips are still crispy—this is a dish that tastes best fresh out of the pot.
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 dry skillet for 3-4 minutes per side before shredding adds depth. That golden crust turns bland shredded chicken into something savory—trust me, I’ve made both versions.
- Sweat Onions Low and Slow: Dumping chopped onions into hot oil makes them bitter. Instead, cook them on medium-low for 5-6 minutes until translucent, stirring occasionally. This softens them properly and keeps them from burning while you work on other steps.
- Shred Chicken Hot: Pull the chicken off the heat when it hits 165°F, then let it rest 2 minutes before shredding with forks. Cold, tough chicken fights you—hot chicken shreds cleanly and stays juicy. (Yes, even if you’re impatient like me.)
- Upgrade with Tortilla Strips: Skip the generic tortilla chips and toast strips of flour tortillas in oil until crispy. They hold up better in soup and add that signature Applebee’s texture—just don’t overcrowd the pan or they’ll steam instead of crisp.
Wine and beer pairings for this recipe
Creamy White Wine
A crisp Sauvignon Blanc from New Zealand or a Chardonnay with light oak aging complements this soup beautifully. The bright acidity of Sauvignon Blanc cuts through the richness of the cheese and sour cream, while a Chardonnay with subtle vanilla notes enhances the creamy texture.
I always reach for a Cloudy Bay Sauvignon Blanc—its citrusy finish balances the soup's hearty flavors perfectly. 🍷
Spicy Mexican Lager
For beer lovers, a Mexican lager like Modelo Especial or Pacifico works wonderfully. The light, crisp profile lets the soup's flavors shine without overpowering them.
If you prefer something with a bit more character, try a Mexican-style wheat beer like Michelada Club—the citrus notes pair beautifully with the jalapeño and lime undertones in the soup. 🍺
Spicy Margarita Cocktail
For a fun twist, serve this soup with a spicy margarita made with tequila, lime juice, and a touch of jalapeño-infused agave syrup. The heat from the margarita mirrors the soup's optional jalapeño slices, creating a cohesive flavor experience.
I like to rim the glass with tortilla chip dust for an extra connection to the dish. 🍹
Light Red Wine Option
If you prefer red wine, a light-bodied Pinot Noir from Oregon or Argentina adds a subtle fruitiness that won’t clash with the cheese. Avoid heavy reds like Cabernet Sauvignon—they can overpower the dish’s delicate balance. A La Crema Pinot Noir is my go-to for its smooth, approachable profile. 🍷
Non-Alcoholic Pairings
For a non-alcoholic option, a sparkling lime soda like Jarritos Lime or a Mexican horchata with a hint of cinnamon works surprisingly well. The effervescence cleanses the palate between bites, while the sweetness balances the soup’s savory depth.
I also love serving it with a cucumber-lime infused water for a refreshing contrast. 💧
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
Prepare the broth and chicken up to 4-5 days ahead and store it in the fridge. Keep the tortilla strips and cheese separate until serving to maintain crispiness. Reheat the soup gently, then add the crispy strips and melted cheese just before serving. For freezing, the entire soup (without toppings) keeps well for 3 months—just thaw overnight in the fridge.
What if I don't have tortilla chips?
No problem! Use corn tortillas cut into strips and baked at 375°F for 5-7 minutes until crispy. For extra crunch, you could also try flour tortillas brushed with olive oil and baked. If you're in a pinch, even potato chips (like Lay's) work in a bind—they'll add a different but still satisfying crunch.
How do I keep the tortilla strips crispy?
The key is baking them separately right before serving. Toss 12 oz crushed tortilla chips with 1 tbsp olive oil and bake at 375°F for 5-7 minutes until golden. Add them to individual bowls just before serving so they stay crispy. For extra insurance, sprinkle them with a tiny bit of cornstarch before baking.
Can I make this soup vegetarian?
You can adapt it! Replace the chicken with shredded jackfruit (for a pulled-meat texture) or extra beans (black or pinto). Use vegetable broth instead of chicken broth and add 1 cup corn kernels for extra heartiness. The cheese and tortilla strips will still give you that signature comfort-food feel.
Why does my cheese get stringy instead of melting smoothly?
Stringy cheese usually means the heat was too high or the cheese wasn't stirred gently. Use sharp cheddar (it melts best) and melt it over low heat while stirring constantly. For extra creamy results, mix in 1 tbsp cornstarch with the cheese before adding it to the soup. Also, avoid boiling—the cheese should melt gently, not bubble.