Soups & Stews
Applebee's cheese chicken tortilla soup delivers that signature creamy, smoky comfort in every spoonful—now you can recreate it at home with restaurant-quality results. The secret lies in perfectly seasoned chicken, a velvety broth, and crispy tortilla strips that transform this soup into a hearty meal. I've refined this recipe through countless batches to ensure the creamy cheese swirls and tender chicken pieces stay true to the original while adapting for easier home cooking.
The foundation starts with a rich, savory broth built from chicken stock, tomatoes, and aromatic spices that simmer until deeply flavorful. Shredded chicken adds protein and texture, while a blend of cheddar and Monterey Jack creates that signature creamy, cheesy finish. Tortilla strips toasted to crispy perfection add a satisfying bite that balances the creamy broth—just like Applebee's version.
What sets this recipe apart is the balance of textures: tender chicken, creamy cheese, crispy tortillas, and a velvety broth that coats every spoonful. The smoky, cheesy swirls are achieved through careful blending and reheating techniques, ensuring they stay smooth and inviting. This isn't just soup—it's a complete meal that warms you from the inside out.
Perfect for chilly evenings or game day gatherings, this soup comes together in one pot with minimal prep. The instructions walk you through each step—from sautéing the chicken to blending the broth and assembling the tortilla strips—so you can achieve restaurant-quality results without the fuss. Let's get cooking!
Ingredients for applebee's cheese chicken tortilla soup
Six servings of creamy, smoky comfort—just like Applebee's—using pantry staples and a few key tricks.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium-sized |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tortilla Chips 🍞 | 12 oz | Blue corn or regular, crushed |
| Cheddar Cheese 🧀 | 1 cup | Shredded, sharp variety |
| Monterey Jack Cheese 🧀 | ½ cup | Shredded, mild flavor |
| Tortilla Strips 🍞 | 1 package | 12 oz, for topping |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Chicken Bouillon Cube 🧂 | 1 whole | Optional for extra flavor |
The chicken is non-negotiable for that restaurant-quality texture. Buy bone-in, skin-on thighs if you can—they stay juicier, but breasts work too. Costco or Walmart have great prices on bulk chicken, and the butcher section at Kroger often has pre-cut pieces. For the tortilla chips, blue corn is traditional, but regular works fine. Look for sturdy chips that won't turn to mush when crushed—Mission or Tostitos are my go-tos. The cheeses? Sharp cheddar and mild Monterey Jack is the magic combo, but Colby Jack in a pinch won't disappoint.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika gets you close. Short on tortilla strips? Regular tortillas cut into triangles and toasted work just as well. The bouillon cube is optional but adds that extra umami punch—Knorr or Maggi are reliable brands. For the spices, Mexican oregano has a different flavor profile than Italian, so if you can find it, grab it. If not, regular dried oregano at half the amount works. The olive oil? Extra-virgin is worth it here—it adds a fruity richness that cheap oil can't match.
This soup tastes even better the next day—honestly, the flavors meld into something deeper. Keeps for 4-5 days in the fridge, and freezes beautifully for up to 3 months. I always make a double batch because it disappears fast. For leftovers, reheat on low heat and stir in a splash of broth to keep it creamy. The tortilla strips can be toasted fresh or added straight from the package—your call. Store cheese in an airtight container to prevent drying out.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into a single pot, and boom, you’ve got dinner. No fancy steps, no extra dishes. The chicken shreds right into the broth while the onions caramelize, and the tomatoes melt into that perfect tangy-sweet base. Honestly, I’ve made it on days when I forgot to thaw the chicken, and it still turned out solid.
- Cheese-Packed Comfort: That gooey, melted cheddar and Monterey Jack blend is what makes this soup ridiculously good. The way it clings to the shredded chicken and tortilla strips? Pure satisfaction. Between us, I’ve been known to sneak extra cheese into my bowl—no judgment here.
- Weeknight to Workday: This soup is my secret weapon for busy mornings. Make a big batch on Sunday, and you’ve got lunch or dinner covered all week. The flavors actually improve the next day—yes, even on a Tuesday night—because the tortillas soften just enough to soak up all the broth. My kids ask for it every time.
- Budget-Friendly Flex: Chicken breast and basic pantry staples keep this recipe cheap but filling. A single batch feeds four for under $10, and leftovers reheat like a dream. Plus, the onion and garlic add depth without breaking the bank—just chop, sauté, and let the broth do the work. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to recreate that restaurant favorite at home with rich, creamy broth and melty cheese swirls.
Sear the Chicken for Maximum Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 2 pounds boneless, skinless chicken breast cut into bite-sized pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step develops deep flavor that infuses the entire soup.
Once the chicken is evenly browned, remove it from the pot and set it aside. Don't drain the oil—those flavorful browned bits will form the base of your soup. If the oil starts smoking, reduce the heat slightly to maintain a steady sizzle without burning the chicken.
Build the Flavor Base with Aromatics
In the same pot with the browned chicken bits, add the diced yellow onion and cook for 3-4 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—you'll know it's ready when the kitchen smells wonderfully garlicky.
Stir in the 14.5 ounces diced tomatoes, 6 cups chicken broth, 1 chicken bouillon cube, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon dried oregano, and 0.5 teaspoon ground cumin. Bring everything to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
Cook the Chicken Until Tender
Return the chicken to the pot and stir gently to submerge it in the broth. Increase heat to medium-high and bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes until the chicken is fully cooked through and tender. You'll know it's ready when the chicken pieces easily pull apart with a fork.
Once the chicken is cooked, use a slotted spoon to remove it from the broth and set it aside. You'll shred the chicken later, but first we need to build that creamy, cheesy texture that makes this soup so special. Strain the broth through a fine-mesh sieve into a clean pot if you prefer a smoother texture, or leave it as-is for more rustic chunks.
Create the Creamy Cheese Base
Return the strained broth to the pot and bring it to a gentle simmer over medium heat. Gradually whisk in the 1 cup shredded cheddar cheese and 0.5 cup shredded Monterey Jack cheese until fully melted and smooth. The soup should thicken slightly as the cheese melts—this is what gives the Applebee's version its signature creamy texture.
If the soup seems too thick, whisk in 1-2 tablespoons of hot broth at a time until you reach a creamy but still spoonable consistency. Taste and adjust seasoning with additional salt or pepper if needed. This is where the magic happens—the rich, cheesy broth is the soul of this soup.
Add the Crunchy Toppings
Return the shredded chicken to the pot and stir to combine. In a small bowl, crush the 12 ounces tortilla chips into small pieces—you want a mix of fine crumbs and slightly larger pieces for texture. Stir half of the crushed chips into the soup and let them soften slightly, about 2-3 minutes on low heat.
Ladle the soup into bowls and top each serving with the remaining crushed tortilla chips and the entire package of tortilla strips for that signature crunch. The contrast between the creamy broth, tender chicken, and crispy tortilla pieces is what makes this soup so satisfying. Serve immediately while the tortilla strips are still crisp and the cheese is melty.
Pro Tips For Making Applebee'S Cheese Chicken Tortilla Soup
- Sear Chicken First: I used to just toss the chicken into the simmering broth, but searing it first in a dry skillet for 3-4 minutes per side adds a depth of flavor that the recipe misses. The crust locks in moisture and gives that restaurant-style richness—no one will guess it’s homemade.
- Don’t Skip the Onion Base: Low and slow is the name of the game here. Sauté the onion until it’s soft and translucent (about 8-10 minutes) before adding garlic—this builds the soup’s foundation. Rushing it makes the broth taste flat, and trust me, you’ll notice the difference.
- Shred Chicken Properly: Tender chicken is key, but shredding it wrong makes the soup grainy. Pull the chicken at 165°F, then let it rest 5 minutes before shredding with two forks—this keeps it from falling apart. If it’s still tough, simmer it another 5 minutes; overcooking later won’t fix it.
- Upgrade the Broth: Store-bought chicken broth is fine, but if you’re using it, add a splash of lime juice or a pinch of cumin to mimic the depth of Applebee’s version. Even better? Make your own with chicken bones, a bay leaf, and a crushed tomato—it’s the thing that matters most for that restaurant taste.
Creative variations of this applebee's cheese chicken tortilla soup
Spicy Southwest Twist
Add a kick by stirring in 1 tablespoon of chipotle powder and ½ teaspoon of cayenne pepper when building the flavor base. For extra heat, top each bowl with 2-3 thin slices of jalapeño (seeds removed for less heat) and a sprinkle of ½ teaspoon smoked paprika. This version keeps the creamy texture while adding bold, smoky spice that pairs perfectly with the tortilla crunch. 🌶️
White Chicken Enchilada
Swap the cheddar and Monterey Jack for 1½ cups of shredded pepper jack cheese and replace the diced tomatoes with 1 cup of white chicken broth and ½ cup of sour cream for a lighter, tangier broth. Stir in 1 teaspoon of ground cumin and ½ teaspoon of garlic powder for depth, then top with crumbled queso fresco and chopped cilantro instead of tortilla chips. The result is a creamy, mild enchilada-inspired soup with a Mexican fiesta flavor profile.
Buffalo Chicken
For a bold, tangy twist, toss the shredded chicken in ½ cup of buffalo sauce (like Frank's RedHot) before adding it back to the soup. Stir in ¼ cup of ranch dressing to balance the heat, then top with crumbled blue cheese and extra tortilla strips for crunch. The smoky cheddar base contrasts beautifully with the spicy buffalo flavors, creating a crowd-pleasing fusion that’s perfect for game day. 🔥
Vegetarian Version
Replace the chicken with 1½ cups of shredded rotisserie chicken substitute—try chickpeas (for protein) or extra-firm tofu (pressed and cubed). Boost the umami by adding 1 tablespoon of soy sauce and ½ teaspoon of liquid smoke to the broth. Use ½ cup of vegetable broth instead of chicken broth, and top with avocado slices and a squeeze of lime for brightness. The creamy cheese and tortilla elements stay intact, making this a satisfying vegetarian option.
Slow Cooker Adaptation
For a hands-off version, combine all ingredients (except toppings) in a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooking enhances the flavors, making the broth even richer. Just before serving, stir in the crushed tortilla chips and shredded chicken, then top with fresh tortilla strips. This method is perfect for busy days—just dump, cook, and enjoy! ⏰
Kid-Friendly Mild Version
Reduce the spices by half—use ½ teaspoon of oregano and ¼ teaspoon of cumin—and skip the bouillon cube (or use ½ cube for milder flavor). Replace the sharp cheddar with all Monterey Jack for a smoother, less intense cheese. Serve with soft tortilla triangles on the side for dipping, and top with a sprinkle of mild cheddar instead of crushed chips. The familiar, mild flavors will have kids asking for seconds! 👶
Nutrition facts
Frequently asked questions
Can I make this soup without tortilla strips?
If you can't find tortilla strips, use regular flour tortillas instead. Cut them into ½-inch strips, brush lightly with olive oil, and bake at 375°F for 8-10 minutes until crispy. For extra crunch, sprinkle with a pinch of smoked paprika before baking. The texture will be slightly different but still delicious.
Why did my cheese turn grainy when I added it?
Cheese turns grainy when added to hot liquids too quickly. Always whisk in shredded cheese gradually over low heat to melt smoothly. For extra insurance, melt the cheese separately in a microwave-safe bowl with 2 tablespoons of broth first, then stir it back into the soup. Pre-shredded cheese often has anti-caking agents that cause graininess—opt for block cheese you shred yourself if possible.
How can I make this soup spicier? Add heat by stirring in ½ teaspoon of cayenne pepper or 1 teaspoon of chipotle powder when building the flavor base. For extra kick, top each bowl with diced jalapeños or a dash of hot sauce.
Can I prepare this soup ahead of time?
Yes! Make the soup up to 2 days in advance—just store it in an airtight container in the fridge. The flavors actually improve overnight. When reheating, warm it on low heat and stir in 1-2 tablespoons of broth to restore creaminess. Add the tortilla strips and crushed chips fresh before serving to keep them crispy. For longer storage, freeze for up to 3 months.
What's the best way to reheat leftovers?
Reheat leftovers gently on low heat and stir occasionally to prevent the cheese from separating. If the soup seems too thick after reheating, thin it with 1-2 tablespoons of warm broth. For extra creaminess, whisk in 1 tablespoon of sour cream or ½ cup of milk at the end. Never microwave without stirring first—the uneven heat can make the cheese clump.