Soups & Stews
This Applebee's chicken tortilla soup copycat recipe brings that familiar bowl of comfort to your kitchen with its signature creamy texture, tender chicken, and crispy tortilla strips. This version delivers the same restaurant-quality flavor in one pot, using simple techniques that guarantee success every time. The celery topping adds that signature freshness and crunch that makes this soup so satisfying.
What sets this recipe apart is the balance of flavors—rich broth, tender chicken, and perfectly seasoned tortilla strips that float on top. The secret to achieving that creamy texture without heavy cream lies in a blend of chicken broth, corn, and a touch of cream cheese for that signature smoothness. You won’t find any shortcuts here, just the exact method that recreates the restaurant’s version at home.
By the time you serve this soup, you’ll have a steaming bowl of comfort that’s creamy, hearty, and packed with flavor. The tender chicken falls apart easily, the tortilla strips stay crispy even after sitting, and the celery topping adds a refreshing contrast. It’s the kind of dish that feels like a warm hug on a chilly day, and it’s ready in under an hour.
Perfect for a cozy dinner with family or friends, this soup also reheats beautifully, making it a great meal prep option. Serve it with warm cornbread or crusty bread to soak up every last drop of that delicious broth. Let’s get started on recreating this classic!
Ingredients for applebee's chicken tortilla soup copycat
Sixteen ingredients, one pot, restaurant-style comfort food that tastes like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Celery Stalks 🥬 | 3 whole | Diced, for topping |
| Canned Black Beans 🫘 | 1 can | Drained and rinsed |
| Canned Corn Kernels 🌽 | 1 can | Drained, or frozen |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, fire-roasted |
| Cream Cheese 🧀 | 4 oz | Softened for blending |
| Flour Tortillas 🌯 | 4 whole | Cut into strips |
| Olive Oil 🫒 | 2 tbsp | For crisping tortillas |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Cumin 🌿 | ½ tsp | Ground for depth |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken is the star, so grab boneless, skinless breasts—they cook evenly and stay tender. I always buy mine at Costco when I'm doing a big batch, but the regular supermarket stuff works fine. Look for pieces that are similar in size so they cook at the same rate. The celery for the topping? Fresh is best—pick stalks that are crisp and bright green, not rubbery or yellowing. Store celery wrapped in damp paper towels in the fridge for up to a week, but use it within 3-4 days for that perfect crunch.
No fresh garlic? Garlic powder at half the amount works in a pinch, but trust me on the fresh stuff. The black beans can be any variety—pinto or kidney beans work too, but black beans are traditional. Short on cream cheese? Substitute sour cream or Greek yogurt for a tangier twist. The tortillas should be flour, not corn—they crisp up better. And if you're worried about the soup being too creamy, reduce the cream cheese to 3 oz and add an extra 1/2 cup of broth to balance it out.
This soup tastes even better the next day—make a double batch and freeze half for lazy days. The tortilla strips stay crispy for 2-3 days in the fridge if you store them separately on a wire rack. Keep the broth-based soup in an airtight container for up to 5 days, or freeze for 3 months. Pro tip: Portion into individual containers before freezing so you can grab just what you need without thawing the whole thing.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance of rich, creamy tortilla strips (just toasted and torn) floating in a broth so savory it’ll make you forget you’re copying a restaurant. The black beans add heartiness, and the chicken stays tender—no dry, rubbery bits here. It’s the kind of soup that makes you think, "Wait, I can actually make this at home?"
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no messy transfers or extra dishes. Sauté the onion, celery, and garlic in a deep skillet, toss in the shredded chicken and black beans, then pour in the broth. Stir it all together, simmer, and boom—done. The only cleanup is the pot itself.
- Creamy Without Guilt: Here’s what sold me: that perfect balance of rich, creamy tortilla strips (just toasted and torn) floating in a broth so savory it’ll make you forget you’re copying a restaurant. The black beans add heartiness, and the chicken stays tender—no dry, rubbery bits here. It’s the kind of soup that makes you think, "Wait, I can actually make this at home?"
- Lunchbox Hero: Between us, this is my go-to for meal prep. I make a big batch on Sundays, and it lasts all week—tastes just as good cold the next day, especially with a sprinkle of cheese. Pack it in a thermos for work, or serve it at a potluck where everyone assumes you slaved over it. (Spoiler: You didn’t.)
Step-by-step instructions for creamy celery-topped chicken tortilla soup
Here's how to recreate that perfect blend of creamy, spiced broth and crispy tortilla topping at home.
Sear the Chicken and Build the Flavor Base
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken is no longer pink in the center. You'll see it develop a nice golden crust—this is where all the flavor starts.
Remove the chicken and set it aside. In the same pot, add the remaining 1 tablespoon olive oil and the diced 1 whole yellow onion. Cook for 3-4 minutes until the onions soften and become translucent. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant—this is the aromatic foundation of your soup.
Simmer the Broth with Beans, Corn, and Tomatoes
Pour in the 4 cups chicken broth and bring to a boil. Add the 1 can drained black beans, 1 can drained corn kernels, and 1 can diced tomatoes. Stir in the 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried cumin. Reduce heat to medium-low and let it simmer for 15 minutes—this gives the flavors time to meld together.
Return the cooked chicken to the pot and let it simmer for another 5 minutes. The chicken should be fully cooked and tender, absorbing all those delicious flavors from the broth. Taste and adjust seasoning if needed—this is your chance to make it just right.
Add Cream Cheese for Creaminess and Finish with Lime
Reduce heat to low and stir in the 4 oz softened cream cheese until it melts completely into the soup. This is where that signature creamy texture comes from—don't worry if it looks a bit thick at first. Stir in the 1 tablespoon lime juice and let the soup simmer for another 5 minutes to blend all the flavors together.
Here's the thing—this step is crucial for that restaurant-quality creaminess. The cream cheese needs to melt smoothly, so keep the heat low and stir gently. If the soup looks too thick, you can add a splash of hot broth to loosen it up to your preferred consistency.
Prepare the Crispy Tortilla Topping
While the soup simmers, cut the 4 whole flour tortillas into ¼-inch thick strips. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat until shimmering. Add half of the tortilla strips and fry for 1-2 minutes until golden brown and crispy on both sides—you'll see them puff up slightly as they cook.
Transfer the crispy tortilla strips to a paper towel-lined plate to drain any excess oil. Repeat with the remaining tortilla strips and oil. The key here is to cook them in batches so they don't steam instead of crisp up. Keep them warm while you finish the soup.
Assemble and Serve with Fresh Celery
Ladle the creamy soup into bowls and top each serving with the crispy tortilla strips and the diced 3 whole celery stalks. The celery adds that fresh, crunchy contrast that makes this soup so special. Serve immediately while the tortilla strips are still crispy and the soup is steaming hot.
Each spoonful should deliver that perfect balance of creamy, spiced broth with tender chicken, and the crispy tortilla topping adds that satisfying crunch. The lime juice brightens everything up, making it taste fresh and restaurant-worthy. Enjoy your homemade copycat version of this comforting classic!
Pro Tips For Making Applebee'S Chicken Tortilla Soup Copycat
- Sear the Chicken First: Toss the chicken in a hot skillet with a little oil before shredding—just 2-3 minutes per side until golden. I used to skip this, and the soup always tasted flat; that quick crust locks in flavor when it simmers later.
- Mince the Onion Fine: Dice the onion into tiny pieces, almost like a salsa—no big chunks. The Applebee’s version has that silky texture, and skipping this step leaves you with mouthfuls of crunch instead of smoothness.
- Don’t Overcook the Celery: Celery turns to mush fast—keep it bright green and just tender, not limp. Pull it out 30 seconds before the onions finish and set aside. Trust me, mushy celery ruins the whole dish.
- Use Canned Beans, But Rinse: Drain and rinse the black beans to cut the saltiness—some brands pack a punch. A quick rinse keeps the soup from tasting like a salt lick, especially if you’re using low-sodium broth.
Perfect pairings for these flavors
Crunchy Sides
Warm cornbread is the ultimate pairing—its sweet, crumbly texture soaks up the creamy broth beautifully. I like using a simple mix with 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 cup buttermilk for that classic Southern touch. Bake at 375°F for 15-18 minutes until golden. 🌽
Bread Pairings
Crusty sourdough bread or ciabatta adds a rustic contrast. Tear it into chunks and serve alongside the soup for dipping. For extra flair, toast the bread with garlic butter—just mix 2 tbsp softened butter with 1 minced garlic clove and a pinch of salt, then brush on warm bread. ✨
Drink Recommendations
A crisp Mexican lager like Modelo Especial or Pacifico cuts through the richness of the soup. The light, refreshing hop notes balance the creamy texture perfectly. For non-alcoholic options, try sparkling lime soda—the bubbles and citrus complement the lime in the soup. 🍺
Topping Variations
Swap the celery topping for diced avocado and red onion for a fresher twist. Or try crumbled cotija cheese and cilantro for a Mexican-inspired upgrade. If you love heat, sprinkle with taco-seasoned tortilla chips instead of strips. 🌶️
Dessert Pairings
End the meal with churros or tres leches cake for a sweet contrast. The cinnamon-sugar crunch of churros pairs surprisingly well with the savory soup. For a lighter option, serve fresh mango slices with a squeeze of lime—it’s refreshing and balances the meal. 🍮
Meal Prep Add-Ons
Turn this into a full meal by adding warm flour tortillas for scooping. For protein, include queso blanco or shredded Monterey Jack cheese on the side. If you're prepping ahead, store the tortilla strips separately and reheat them in a 350°F oven for 3-5 minutes before serving. 💡
Nutrition facts
Frequently asked questions
Can I make this soup without cream cheese for a lighter version?
For a lighter option, replace the 4 oz cream cheese with ½ cup Greek yogurt or sour cream—it adds creaminess without heaviness. If you want to keep the soup creamy but reduce fat, blend 1 cup of the soup with ¼ cup sour cream and stir it back in. The texture will be smoother but still rich.
How do I keep the tortilla strips crispy when reheating leftovers?
Store tortilla strips separately on a wire rack in an airtight container to prevent sogginess. When reheating, place them on a baking sheet and bake at 350°F for 3-5 minutes until crispy again. Never microwave them—they'll turn rubbery. For extra crunch, sprinkle with a pinch of salt before reheating.
Can I substitute chicken thighs instead of breasts?
Yes, but adjust cooking times! Chicken thighs stay juicier but require 5-7 minutes longer to cook through. Since they're darker meat, reduce the salt by ¼ tsp to avoid over-seasoning. Cut them into ½-inch pieces for even cooking. The flavor will be slightly richer, which works beautifully in this creamy soup.
Why did my soup turn out too thick?
This usually happens if the cream cheese didn't melt properly or you didn't add enough liquid. Stir in ¼ cup hot broth at a time until you reach your desired consistency. For future batches, keep the heat low when adding cream cheese and stir constantly. If it's still too thick, a splash of lime juice can help thin it naturally.
Can I make this soup in a slow cooker?
Yes! Brown the chicken and onions first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the cream cheese during the last 30 minutes to prevent curdling. The tortilla strips should be made fresh and added just before serving to maintain crispness.