Go Back
Applebee's-Style Chicken Tortilla Soup
Rachel Kim

Applebee's-Style Chicken Tortilla Soup

This version stays brothy instead of turning into cheese dip. Fire-roasted tomatoes, corn and black beans give it weight, while a handful of cheddar melts in at the end. Tortilla strips stay on top where they can remain crisp.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 5 cups low-sodium chicken broth
  • 3 cups shredded cooked chicken
  • 1 can black beans 15 oz, drained
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 cup shredded cheddar cheese
  • 2 cups crisp tortilla strips

Method
 

  1. Heat the olive oil in a Dutch oven and cook the onion for 6 minutes, then stir in the garlic for 30 seconds.
  2. Add the tomatoes, broth, chili powder, cumin and salt and simmer for 15 minutes.
  3. Add the chicken, black beans and corn and cook for 8 minutes until the chicken reaches 165°F.
  4. Remove the pot from direct heat and stir in the cheddar until melted.
  5. Rest for 3 minutes and adjust the thickness with up to 1 cup broth.
  6. Divide among bowls and top each with crisp tortilla strips just before serving.