Soups & Stews
Applebee's cheese chicken tortilla soup delivers that perfect balance of crispy celery crowns and creamy cheddar velout that makes every spoonful satisfying. The secret lies in layering textures—tender shredded chicken, sturdy tortilla strips for crunch, and a velvety broth that coats every bite.
I've replicated this restaurant favorite at home, ensuring the same rich, comforting flavors without the wait. The foundation starts with a flavorful broth infused with garlic, onion, and spices, simmered until deep and aromatic. Shredded chicken adds protein and heartiness, while crispy tortilla strips bring that essential crunch.
The crowning touch? A blanket of melted cheddar cheese, creating a velout that ties everything together in every spoonful. What you'll end up with is a restaurant-quality bowl that's creamy yet light, crispy yet balanced, and packed with layers of flavor.
The celery crowns add a satisfying bite, while the cheddar velout ensures each bite is rich and comforting. This soup is perfect for chilly evenings or when you crave something hearty yet easy to make. The best part?
It comes together in just 45 minutes, making it ideal for weeknight dinners or meal prep. Let's dive into the recipe and bring that Applebee's taste home.
Ingredients for applebee's cheese chicken tortilla soup
Crispy celery crowns, creamy cheddar velout, and tender shredded chicken make this restaurant-quality soup worth every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Shredded after cooking |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor base |
| Celery Stalks 🥬 | 3 whole | Sliced thin for celery crowns |
| Tortilla Chips 🍞 | 2 cups | Crushed for crispy topping |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Canned Diced Tomatoes 🍅 | 1 can | 14.5 oz, fire-roasted |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For crispy celery crowns |
| Butter 🧈 | 2 tbsp | Unsalted, for velout |
The celery crowns are the star here—Trader Joe's has the best pre-cut celery sticks if you want to skip the slicing. For the chicken, Costco sells big packs of boneless breasts that shred perfectly. The cheddar matters too—sharp cheddar from the deli counter melts best. I always grab extra tortilla chips (the Fritos brand works perfectly) because you'll want them for topping. The key to that velvety texture? Butter and cheese stirred together at the end—don't skip this part!
No sharp cheddar? Monterey Jack melts just as well. Short on tortilla chips? Crushed tortilla shells or even pita chips work in a pinch. The lime juice can be swapped for a splash of lemon juice if that's what you've got. For the celery crowns, if you can't find pre-cut, slice them paper-thin—they crisp up beautifully in the pan. The broth? Low-sodium is a must so you can control the seasoning. And if you're watching calories, use half the cheese but stir it in extra long for maximum flavor.
This soup tastes even better the next day—make extra and portion it into containers for easy lunches. Store the celery crowns separately in the fridge if you're prepping ahead (they get soggy fast). The broth keeps for 5 days in the fridge, and the shredded chicken reheats perfectly. For the crispy topping, re-crisp chips in a dry pan before serving—game-changer! Freezes beautifully too, just skip adding the chips until reheating.
Why You'll Love This Recipe
- Foolproof Chicken Prep: I swear by this method—just shred the chicken breast in a pot with a fork while it simmers. No fancy knife skills, no stress, and it stays tender every time.
- Creamy Crunch Magic: That perfect balance of melted cheese and tortilla chips? It’s the secret weapon. The chips add texture while soaking up the broth, and the cheese ties it all together like a hug in a bowl.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. Pack it in jars or containers—it reheats beautifully, and the kids (or my picky husband) won’t even question what’s for dinner.
- Budget-Friendly Feast: A single chicken breast stretches for four servings, and the onion, celery, and garlic cost pennies. Honestly, it’s the kind of recipe that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for Applebee's cheese chicken tortilla soup
Here's how to recreate that signature restaurant flavor at home—crispy celery crowns floating in velvety cheddar broth.
Sear and Shred the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into ½-inch cubes for even cooking. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 5-6 minutes until golden brown on all sides and cooked through to 165°F internally.
Transfer the chicken to a plate and let it rest for 5 minutes before shredding with two forks. You want tender, easily pull-apart strands—not dry or rubbery. Return the shredded chicken to the Dutch oven and set it aside for now. This step builds the soup's rich foundation, so don't skip it.
Build the Flavor Base
In the same Dutch oven, add 2 tablespoons butter and let it melt over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Add the 3 whole celery stalks, sliced thin, and cook for another 4 minutes until tender. Sprinkle in the 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper, stirring to toast the spices for 30 seconds. This aromatic trio forms the soul of the soup's flavor profile.
Simmer the Broth and Tomatoes
Pour in the 4 cups chicken broth and 1 can fire-roasted diced tomatoes (with juices). Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes. This allows the flavors to meld while keeping the broth from becoming too concentrated.
Stir occasionally and taste—you should notice the spices deepening in flavor. If the broth reduces too much, add ½ cup water to maintain the right consistency. The soup should be rich but not overly thick at this stage.
Create the Creamy Cheddar Velout
Lower the heat to low and gradually sprinkle in the 1.5 cups shredded sharp cheddar cheese, stirring constantly until fully melted and smooth. This creates the signature velvety texture. If the cheese clumps, add 2 tablespoons warm broth at a time to help it incorporate.
Return the shredded chicken to the pot and stir in the 2 tablespoons freshly squeezed lime juice. The acidity brightens all the flavors and balances the richness. Let the soup simmer for another 5 minutes to fully integrate the lime and cheese.
Prepare the Crispy Toppings
While the soup simmers, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the 3 whole celery stalks, sliced into ¼-inch thick rounds (the "crowns"), and fry for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
In the same skillet, add the 2 cups crushed tortilla chips and toast for 1-2 minutes until they're crispy and slightly browned. The contrast of crispy chips and celery crowns against the creamy soup is what makes this dish so satisfying.
Assemble and Serve
Ladle the hot soup into bowls, dividing the crispy celery crowns and tortilla chips evenly among servings. The crowns should float on top, adding a delightful crunch with every spoonful. Garnish each serving with additional shredded cheddar if desired.
Serve immediately while the celery crowns are still crispy and the cheese is melted. The combination of tender chicken, creamy broth, and crispy toppings makes this a complete meal in one bowl. Pair with warm cornbread for the full Applebee's experience at home.
Pro Tips For Making Applebee'S Cheese Chicken Tortilla Soup
- Cook Chicken Thoroughly: The soup’s texture hinges on properly cooked chicken—no one wants rubbery shreds. Poach the breasts in simmering broth (or water) until they hit 165°F internally, then let them rest 5 minutes before shredding. I learned this the hard way: cutting into cold, raw-looking pieces mid-recipe ruins the whole dish.
- Sweat, Don’t Burn, Onions: Low and slow is the name of the game with onions here. Sauté them over medium heat for 8–10 minutes until translucent, not golden—you’re building flavor, not caramelizing. After burning two batches, I finally accepted that patience pays off, especially when the celery and garlic join later.
- Toast Chips Before Adding: Crunch is everything in this soup, so don’t just toss in stale chips at the end. Lightly toast them in a dry pan for 2–3 minutes until fragrant—this prevents sogginess and adds depth. Yes, it’s an extra step, but your future self will notice the difference when the first spoonful hits.
- Use Rotisserie Chicken Shortcut: No time to poach? Buy a rotisserie chicken and shred the meat yourself—it’s pre-cooked, flavorful, and saves hours. Just skip the skin and bones, and you’ll get the same tender texture with minimal effort. I was skeptical until I tried it; now it’s my go-to for weeknight soups.
Make-ahead tips for applebee's cheese chicken tortilla soup
Broth Prep Ahead
Make the flavor base and broth up to 3 days in advance for maximum depth of flavor. Store the cooked onion, garlic, celery, and spices in an airtight container in the fridge.
When ready to assemble, simply reheat the mixture in a pot with fresh broth and tomatoes, then stir in the cheese. This shortcut saves 20 minutes of prep time while keeping the soup's essence intact. 💫
Celery Crowns
Crispy celery crowns are best made fresh, but you can prep them 1 day ahead by slicing the celery into rounds and storing them in a single layer on a paper towel-lined plate in the fridge.
When ready to cook, pat them dry and fry as directed. For extra crispiness, toss them in 1 tsp cornstarch before frying. 🌟
Shredded Chicken
Cook and shred the chicken 2 days ahead and store it in the fridge. When reheating, add 1 tablespoon broth or water per cup of chicken to prevent drying out. Warm it gently over low heat or in the microwave at 50% power for 1-2 minutes.
This keeps the chicken tender and ready to fold back into your soup. ⏰
Cheese Velout
For a foolproof velout, melt the cheese separately in a small saucepan with 2 tablespoons warm broth before adding it to the soup. This ensures a smooth, lump-free texture. Store the melted cheese mixture in an airtight container for up to 2 days in the fridge.
When reheating, stir it into the soup at the end to maintain that creamy perfection. 🧀
Crushed Chips
Crush your tortilla chips 1 day ahead and store them in an airtight container at room temperature. To revive their crispiness, spread them on a baking sheet and bake at 350°F for 3-5 minutes before serving. This trick keeps them from getting soggy when stored. 🍞
Complete Bowl Assembly
Assemble the soup bowls 1 hour before serving by layering the broth, chicken, and cheese in individual containers. Keep the celery crowns and chips separate until reheating. When ready to serve, warm the toppings in a dry skillet for 1-2 minutes and place them on top.
This ensures everything stays crispy and hot when you're ready to enjoy. 🔥
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of cooking my own?
Rotisserie chicken works perfectly and saves time. Just shred 2 cups of cooked chicken (about ½ pound) and stir it into the soup during the final 5 minutes of simmering. The key is to warm it through gently to avoid drying out the meat.
Why does my soup turn out watery?
Watery soup usually means the cheese didn't melt properly or the broth reduced too much. First, make sure you're using sharp cheddar (it melts better than mild). If the broth is too thin, simmer uncovered for 5-10 extra minutes to reduce it. For a thicker velout, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water at the end.
What's the best way to make the celery crowns extra crispy?
Pat the celery slices completely dry with paper towels before frying, and use a nonstick skillet** over medium-high heat. For even crispier results, toss the slices in 1 teaspoon cornstarch before cooking. Fry in small batches to avoid crowding the pan, which causes steaming instead of browning.
Can I make this soup vegetarian?
Yes! Swap the chicken for 1 can (15 oz) black beans or 1 cup cooked quinoa for protein. For extra richness, add ½ cup sour cream or ¼ cup Greek yogurt along with the cheese. The texture will be heartier, but the creamy velout remains the star. Just reduce the broth to 3 cups to balance the extra moisture from plant-based ingredients.
How do I store leftovers without soggy chips?
Store the soup (without chips) in an airtight container in the fridge for up to 4 days. Keep the chips and celery crowns in a separate container. When reheating, warm the soup on the stove or microwave, then crisp the chips and celery in a dry skillet for 1-2 minutes before serving. This preserves that satisfying crunch!