Soups & Stews
Applebee’s cheese chicken tortilla soup delivers restaurant-quality flavor with its signature crispy tortilla layers and velvety tomato base. The secret lies in properly charring the tortillas for that perfect crunch, then layering them with tender shredded chicken and melted cheese.
I’ve recreated this dish exactly as the restaurant serves it—bold spices, creamy texture, and all the comforting elements that make it a crowd favorite.
What sets this recipe apart is the balance of flavors: smoky char from the tortillas, savory chicken, and a rich tomato broth infused with garlic and spices. The cheese—usually cheddar and Monterey Jack—melts beautifully into the soup, creating pockets of gooey goodness in every spoonful.
Unlike many homemade versions, this one delivers that signature Applebee’s taste without requiring any shortcuts.
The result is a hearty, satisfying soup with crispy tortilla strips that add texture and depth, while the creamy broth and melted cheese create a perfect harmony of flavors. Each bite delivers tender chicken, aromatic broth, and that irresistible crunch from the tortillas.
This is comfort food at its finest, ready in about 45 minutes with simple ingredients you likely already have on hand.
Serve it with warm cornbread or tortilla chips for the full Applebee’s experience, or enjoy it as-is for a quick, flavorful meal. The leftovers reheat beautifully, making this an ideal recipe for meal prep or feeding a crowd. Let’s get started on recreating this classic dish at home.
Ingredients for applebee's cheese chicken tortilla soup
Twelve crispy tortillas, tender chicken, and two types of melted cheese—this is the core of Applebee's signature soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Flour Tortillas 🌯 | 12 whole | Flour, 10-inch size preferred |
| Boneless Chicken Breast 🍗 | 2 ½ lb | Skinless, cut into bite-sized pieces |
| Canned Diced Tomatoes 🍅 | 28 oz | San Marzano preferred, undrained |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium sharp, store brand works |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Pre-shredded preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Jalapeño Pepper 🌶️ | 1 whole | Seeded, finely chopped |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for charring |
| Sour Cream 🥛 | ½ cup | For serving, full-fat preferred |
The tortillas are the star here. Mission brand flour tortillas work best—they char perfectly and hold up to the soup's liquid. Grab a pack from Walmart or Target for consistency, or use whatever 10-inch flour tortillas your grocery store carries. The key is charring them properly: heat a dry skillet until smoking hot, then toast each tortilla 30 seconds per side until blackened in spots. Don't skip the charring—that smoky flavor is what makes this taste like Applebee's. For the chicken, boneless, skinless breasts stay juicy when shredded, but thighs work too if you prefer more flavor (just increase cook time).
No San Marzano tomatoes? Any good-quality canned tomatoes will work—just drain the excess liquid after adding them to the soup. The cheese blend is crucial: medium sharp cheddar and Monterey Jack melt beautifully together. If you can only find one type, use cheddar and add a pinch of smoked paprika for depth. For the jalapeño, remove seeds and membranes if you prefer mild heat. The cumin and oregano should be freshly toasted if possible—just dry-toast the cumin in a pan for 30 seconds before adding to the soup. The olive oil matters too: extra-virgin gives better char flavor than regular vegetable oil.
Assemble the soup just before serving to keep the tortillas crispy. Store leftovers in the fridge for up to 3 days, but the tortillas will get soggy—reheat only the broth and chicken separately, then add fresh tortilla strips when serving. For meal prep, char and store tortilla strips separately in an airtight container with a paper towel to absorb moisture. The cheese can be added fresh when reheating. This soup freezes beautifully too—just freeze without the tortillas, then add them fresh when reheating for that signature crunch.
Why You'll Love This Recipe
- I’ll be real: the moment those warm, slightly crispy tortilla strips hit the broth, you’ll understand why this soup feels like a hug in a bowl. No fancy folding required—just tear, toast, and toss. The shredded cheddar melts right into the chicken and tomatoes, turning every spoonful into a creamy, cheesy dream.
- Tortilla Magic: I’ll be real: the moment those warm, slightly crispy tortilla strips hit the broth, you’ll understand why this soup feels like a hug in a bowl. No fancy folding required—just tear, toast, and toss. The shredded cheddar melts right into the chicken and tomatoes, turning every spoonful into a creamy, cheesy dream.
- Pantry Powerhouse: Honestly, this recipe uses ingredients you already own. Chicken breast? Check. Canned tomatoes? Always in my cabinet. Even the tortillas stay in my pantry for months. It’s the kind of meal that doesn’t demand a grocery run—just throw in what you’ve got and let the flavors work their magic.
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The tortilla strips stay crispy (thanks to a quick broil if needed), and the cheese keeps things rich. I’ve reheated this for lunch three days in a row, and no one’s complained—yet.
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to recreate that signature restaurant flavor at home—crispy tortilla layers and rich tomato broth.
🍳 Step 1: Sear the Chicken and Build the Base
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 2.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until lightly browned on all sides. This step develops deep flavor through the Maillard reaction.
Remove the chicken and set aside. In the same pot, add the 1 whole yellow onion and 4 cloves minced garlic, cooking for 3-4 minutes until softened and fragrant. Stir in the 1 tbsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper, letting the spices toast for 30 seconds to release their aromas.
🍳 Step 2: Develop the Tomato Broth
Pour in the 28 oz canned diced tomatoes (with juices) and 4 cups chicken broth. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes. This allows the flavors to meld and the broth to deepen in color.
Return the chicken to the pot and continue simmering for another 10 minutes until the chicken is fully cooked and tender. Use two forks to shred the chicken directly in the pot, breaking it into bite-sized pieces. The broth should now have a rich, slightly thickened consistency.
🔥 Step 3: Prepare the Crispy Tortilla Strips
Cut the 12 whole large flour tortillas into ½-inch wide strips. Heat a large skillet over medium-high heat and add half the tortilla strips in a single layer. Cook for 1-2 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Repeat with the remaining tortilla strips, working in batches to avoid overcrowding. The strips should be crisp enough to hold their shape when lifted with tongs. Here's the thing—if they're not perfectly crisp, they won't deliver that signature restaurant texture. Don't rush this step.
🥘 Step 4: Assemble and Finish the Soup
Return the pot of shredded chicken and broth to medium heat. Stir in the 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese, allowing them to melt completely into the broth. This creates that signature creamy texture without needing heavy cream.
Add the 1 whole seeded and finely chopped jalapeño pepper and simmer for 2 minutes to distribute the heat evenly. Taste and adjust seasoning if needed—you might need a pinch more salt to balance the cheeses. The soup should be flavorful but not overpowering.
🍽️ Step 5: Serve with Crispy Toppings
Ladle the hot soup into bowls, then arrange the crispy tortilla strips on top. Each serving should have about 12-15 strips for that signature layered look. The contrast between the warm, creamy soup and crispy tortillas is what makes this dish special.
Serve immediately with 0.5 cup sour cream on the side for each person. The sour cream adds a cooling contrast to the spicy jalapeño and rich cheeses. For extra heat, offer additional jalapeño slices on the side. This soup tastes even better the next day as the flavors continue to develop.
Pro Tips For Making Applebee'S Cheese Chicken Tortilla Soup
- Sear the Chicken First: After burning my first batch of chicken breast in the broth, I learned to brown it first—2 minutes per side in a hot skillet with a little oil. The crust keeps the meat from turning rubbery later, and the flavor jumps off the plate.
- Cut Tortillas Early: Don’t wait until the end to chop those tortillas—do it right when you add them to the soup. Smaller pieces cook faster and soak up the broth better, so you won’t end up with soggy, overcooked edges.
- Drain the Tomatoes: I used to skip this, but those canned tomatoes hide a ton of liquid. Drain and rinse them first—it cuts down on watery soup and lets the actual tomato flavor shine. (Yes, even if the recipe doesn’t say so.)
- Stir in Cheese Last: Add that shredded cheddar off the heat, or you’ll end up with a soup full of melted cheese clumps. Stir it in just before serving so it stays gooey and melty, not glued together like a sad fondue.
Dietary considerations for these flavors
Gluten-Free Adaptation
To make this soup gluten-free, replace the 12 large flour tortillas with 12 corn tortillas—they char beautifully and hold their shape. Corn tortillas are naturally gluten-free, but always check the packaging to confirm.
For extra crunch, toast them in the same way, ensuring they get crispy on both sides. The flavor profile remains identical, just without the gluten. 🌯
Dairy-Free Options
For a dairy-free version, swap the 2 cups shredded cheddar and 1 cup Monterey Jack with 2 cups vegan shredded cheddar cheese (like Daiya or Violife) and 1 cup nutritional yeast for a cheesy flavor. The texture will be slightly different but still satisfying.
Add 1 tablespoon lemon juice to brighten the broth and balance the richness. Don’t skip the sour cream—use dairy-free sour cream (like Kite Hill) for the same tangy contrast. 🧀
Lower-Carb Modifications
Cutting carbs? Reduce the tortillas to 6 large corn tortillas (or 8 small) and increase the chicken to 3 lbs for heartier servings. Skip the sour cream and use avocado slices or lima beans (½ cup per bowl) for creaminess.
The broth remains the same, but the cheese can be reduced to 1 cup total (use Parmesan for extra flavor). This keeps the dish filling without the carb overload. 🥑
Spice Control Tips
If jalapeño heat is too intense, remove the seeds and membranes before chopping—this reduces capsaicin by 70%. For milder heat, use ½ jalapeño or swap it for 1 teaspoon mild green chiles (like Ro-Tel).
If you love spice, add ¼ teaspoon cayenne pepper to the broth for extra kick. Always taste before serving! 🌶️
Allergen-Friendly Swaps
For nut allergies, ensure all spices (like cumin or oregano) are processed in nut-free facilities. If shellfish allergies are a concern, use low-sodium chicken broth (check labels for shellfish additives).
For egg allergies, skip the sour cream and serve with guacamole instead—it adds creaminess without dairy. Always double-check ingredient labels for hidden allergens. 🚫
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs add richer flavor and stay juicier when shredded. Use 2.5 lbs bone-in, skin-on thighs instead, and increase cooking time to 12-15 minutes until fully tender. The skin will crisp up beautifully and add extra depth to the broth. Just remove the skin before shredding if you prefer a cleaner texture.
Why do the tortilla strips need to be crispy?
The crispy texture is what makes this soup taste like Applebee's! When properly charred, the tortillas create a satisfying contrast to the creamy broth and melted cheese. Use medium-high heat and cook each side for 1-2 minutes until golden brown. If they soften in the soup, they won't deliver that signature crunch—add them fresh when serving.
How can I make this soup ahead of time?
Prepare the broth, chicken, and cheese mixture up to 2 days ahead and store in an airtight container. Reheat gently on the stove, then add fresh tortilla strips when serving. For the tortillas, char them fresh and store in an airtight container with a paper towel to keep them crispy. The cheese can be melted separately and stirred in just before serving to prevent clumping.
What if I don't like jalapeños? Can I make it milder?
Yes! Remove the seeds and membranes from the jalapeño to reduce heat by 70%. For even milder flavor, use just ½ jalapeño or swap it for 1 teaspoon mild green chiles (like Ro-Tel). If you want to eliminate spice completely, simply omit it—your soup will still taste delicious with the other flavors.
Can I make this soup in a slow cooker?
While possible, the texture won't be identical. Cook the chicken and base as directed, then transfer everything to a slow cooker on low for 2 hours. The tortillas should be added fresh when serving to maintain their crispness. The broth will be more flavorful but less thick—stir in a cornstarch slurry if you prefer a thicker consistency.