This copycat Applebee’s chicken tortilla soup brings the restaurant’s beloved creamy, cheesy, and mildly spicy flavors right to your kitchen. It’s a hearty, satisfying soup made with shredded chicken, black beans, corn, and a rich, tomato-based broth thickened with a roux and finished with melted cheese. This recipe is designed to be straightforward and reliable, giving you a pot of soup that tastes just like the one you order out.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/4 cup (31 g) all-purpose flour
- 4 cups (946 ml) low-sodium chicken broth
- 1 can (14.5 oz / 411 g) diced tomatoes with green chilies (like Rotel), undrained
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (164 g) frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups (283 g) shredded cooked chicken (from a rotisserie chicken or poached chicken breasts)
- 4 oz (113 g) cream cheese, softened and cut into cubes
- 1 cup (113 g) shredded sharp cheddar cheese
- 1/2 cup (120 ml) heavy cream
- For garnish: tortilla strips, shredded cheddar, fresh cilantro, lime wedges
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This forms the roux that will thicken the soup.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the diced tomatoes with their juices, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Add the shredded chicken and bring the soup back to a gentle simmer. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally, to meld the flavors.
- Stir in the softened cream cheese, a few cubes at a time, until completely melted and smooth.
- Add the shredded cheddar cheese and stir until melted and fully incorporated. Then stir in the heavy cream.
- Let the soup heat through for another 5 minutes on low, stirring frequently. Do not let it boil after adding the cream and cheese to prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with tortilla strips, extra cheese, cilantro, and a squeeze of lime.
Tips
- Shredded chicken: Use a rotisserie chicken for convenience, or poach 2 boneless, skinless chicken breasts (about 1 lb / 454 g) in the chicken broth before starting the soup. Remove the chicken, shred it, and use the broth as your cooking liquid for extra flavor.
- Make it spicier: If you like more heat, keep the jalapeño seeds, add a dash of cayenne pepper, or use a can of tomatoes with habanero. For a milder version, omit the jalapeño entirely and use regular diced tomatoes.
- Thickening: The soup should coat the back of a spoon. If it’s too thick, thin it with a little extra chicken broth. If it’s too thin, let it simmer uncovered for 10 more minutes to reduce.
- Don’t boil after adding dairy: Once you add the cream cheese, cheddar, and heavy cream, keep the heat low. Boiling can cause the dairy to separate and make the soup grainy.
Serving Suggestions
Serve this soup as a hearty main course with a side of crusty bread or a simple green salad. It also makes a great starter for a Mexican-themed dinner. Top each bowl generously with crispy tortilla strips, a dollop of sour cream, sliced avocado, and fresh cilantro. A wedge of lime on the side adds a bright, citrusy finish.
Variations
- Chicken Tortilla Soup with Rice: Add 1 cup (185 g) of cooked white rice along with the chicken for a more substantial soup.
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of black beans or a can of pinto beans for protein.
- Smoky Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, along with the spices for a deep, smoky heat.
- Cheese Blend: Substitute the sharp cheddar with a Mexican cheese blend or pepper jack for a different flavor profile.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it sits; add a splash of chicken broth or water when reheating to reach your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently, until hot and bubbling. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each. For longer storage, freeze the soup (without garnishes) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the dairy may separate slightly upon thawing; whisk well while reheating to bring it back together.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Sauté the onion and garlic in a skillet, then transfer to a slow cooker. Add the broth, tomatoes, beans, corn, spices, and chicken. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the cream cheese, cheddar, and heavy cream until melted.
How can I make it gluten-free? Substitute the all-purpose flour with an equal amount of cornstarch mixed with 2 tablespoons of cold water to make a slurry. Whisk the slurry into the soup after adding the broth and bring to a simmer to thicken.
Can I use leftover turkey instead of chicken? Absolutely. This is a great way to use up leftover Thanksgiving turkey. Just shred it and add it in step 5.
Why is my soup not as creamy as Applebee’s? The cream cheese and heavy cream are what give it that signature creamy texture. Make sure the cream cheese is fully softened before adding, and whisk it in slowly. Also, use full-fat cream cheese and heavy cream for the best results.
Can I add more vegetables? Yes, you can add sautéed bell peppers, zucchini, or even some spinach stirred in at the end. Just make sure to cook any hard vegetables before adding the liquid.
Is this soup very spicy? The base recipe is mild to medium. The heat comes from the canned tomatoes with green chilies and the optional jalapeño. If you’re sensitive to spice, use regular diced tomatoes and skip the jalapeño.
Related
- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
- Naan Pakora Recipe: Crispy Fried Indian Snack
- National Pakora Mix: Easy Homemade Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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