Applebee’s Chicken Tortilla Soup Recipe is a warm, comforting dish packed with bold Southwestern flavors. This hearty soup features tender shredded chicken, a rich and zesty tomato-based broth, and a perfect blend of spices that give it a signature kick.
Topped with crispy tortilla strips, melted cheese, and fresh toppings like avocado and cilantro, it’s a restaurant favorite that’s surprisingly easy to recreate at home.
Whether you’re craving a cozy meal on a chilly evening or looking for a crowd-pleasing dish, this copycat recipe will bring the taste of Applebee’s right to your kitchen!
Why Is It Called Tortilla Soup?
Tortilla soup gets its name from the crispy tortilla strips on top. The soup comes from Mexican cuisine. It usually has a tomato or broth base with spices, chicken, and vegetables. The tortilla strips add crunch and flavor. People in Mexico have made versions of this soup for generations.
How To Make Applebee’s Chicken Tortilla Soup Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Mexican-American
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 5 ounces flour or corn tortillas, cut into strips
- Vegetable oil, for frying tortillas
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes.
Cook Chicken
Add diced chicken to the pot, cooking until no longer pink on the outside, approximately 5 minutes.
Add Broth And Vegetables
Pour in chicken broth, crushed tomatoes, black beans, and corn kernels. Stir to combine.
Season The Soup
Stir in hot sauce, ground cumin, chili powder, salt, and pepper. Bring the mixture to a simmer.
Simmer
Reduce heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
Prepare Tortilla Strips
While the soup simmers, heat vegetable oil in a separate pan over medium-high heat. Fry tortilla strips in batches until crispy and golden, about 2-3 minutes per batch. Remove and drain on paper towels; season with salt.
Serve
Ladle the soup into bowls, topping each with crispy tortilla strips. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts Of Applebee’s Chicken Tortilla Soup Recipe
- Calories: 350
- Protein: 25 g
- Carbohydrates: 40 g
- Dietary Fiber: 8 g
- Sugars: 6 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 60 mg
- Sodium: 900 mg
Serving Suggestions Of Applebee’s Chicken Tortilla Soup Recipe
Cheese: Sprinkle shredded cheddar or Monterey Jack cheese over the soup for added creaminess.
Avocado: Top with sliced avocado for a dose of healthy fats.
Sour Cream: A dollop of sour cream can add a tangy richness.
Side Salad: Pair with a simple green salad for a complete meal.
Tips And Variations Of Applebee’s Chicken Tortilla Soup Recipe
Spice Level: Adjust the hot sauce and chili powder to control the heat.
Protein Alternatives: Substitute chicken with turkey or tofu for a different twist.
Vegetable Additions: Incorporate bell peppers or zucchini for extra nutrients and texture.
Tortilla Alternatives: For a lighter option, bake the tortilla strips instead of frying.
Health Benefits Of Applebee’s Chicken Tortilla Soup Recipe
This soup offers a balanced meal with lean protein from the chicken, fiber-rich beans, and essential vitamins from the vegetables. Using baked tortilla strips and controlling added salt can make it even healthier.
Note
For a gluten-free version, ensure the tortillas and all ingredients used are certified gluten-free.
Conclusion
Recreating Applebee’s Chicken Tortilla Soup at home is a rewarding experience that brings restaurant-quality flavors to your kitchen. This hearty and versatile soup is perfect for any occasion, offering warmth and comfort in every spoonful.
Applebee’s Chicken Tortilla Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts, diced
- 4 cups chicken broth
- 1 14.5-ounce can crushed tomatoes
- 1 14.5-ounce can black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 tablespoon hot sauce adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 5 ounces flour or corn tortillas cut into strips
- Vegetable oil for frying tortillas
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
Sauté Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes.
Cook Chicken
- Add diced chicken to the pot, cooking until no longer pink on the outside, approximately 5 minutes.
Add Broth And Vegetables
- Pour in chicken broth, crushed tomatoes, black beans, and corn kernels. Stir to combine.
Season The Soup
- Stir in hot sauce, ground cumin, chili powder, salt, and pepper. Bring the mixture to a simmer.
Simmer
- Reduce heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
Prepare Tortilla Strips
- While the soup simmers, heat vegetable oil in a separate pan over medium-high heat. Fry tortilla strips in batches until crispy and golden, about 2-3 minutes per batch. Remove and drain on paper towels; season with salt.
Serve
- Ladle the soup into bowls, topping each with crispy tortilla strips. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.