The Actual Applebee's Cheesy Chicken Tortilla Soup

Indulge in the ultimate comfort food with "The Actual Applebee’s Cheesy Chicken Tortilla Soup," a warm, creamy classic loaded with Tex-Mex flair. This rich and hearty soup combines tender shredded chicken, smoky spices, and a velvety base made with Velveeta and cheddar cheeses, perfectly balanced by the zesty kick of Rotel tomatoes and mild sweetness of cream-style corn. Topped with crunchy tortilla strips and optional fresh cilantro, every spoonful offers a delightful contrast of textures and flavors. Ready in just 15 minutes of prep and 45 minutes of cooking, this easy-to-follow recipe brings a restaurant favorite to your home kitchen. Perfect for family dinners or cozy nights in, it’s a soul-soothing crowd-pleaser that’s sure to earn rave reviews. Keywords: cheesy chicken tortilla soup, Applebee's soup recipe, Tex-Mex soup, creamy tortilla soup.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 4 cups Chicken broth
• 1 14.5-ounce can Rotel tomatoes (diced tomatoes with green chilies)
• 1 15-ounce can Cream-style corn
• 1 15-ounce can Black beans, drained and rinsed
• 2 teaspoons Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Velveeta cheese, cubed
• 1 cup Shredded cheddar cheese
• 1 cup Tortilla strips or crushed tortilla chips
• 2 tablespoons Cilantro, chopped (optional for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then add them to the pot. Sear the chicken on each side for 3-4 minutes until golden brown. Remove the chicken from the pot and set aside.

Step 2

In the same pot, add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Stir in the Rotel tomatoes, cream-style corn, black beans, cumin, chili powder, smoked paprika, salt, and black pepper.

Step 4

Return the chicken breasts to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for 25-30 minutes, or until the chicken is cooked through.

Step 5

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

Step 6

Reduce the heat to low and slowly add the Velveeta cheese cubes, stirring constantly until the cheese is fully melted and incorporated into the soup. Stir in the shredded cheddar cheese until melted.

Step 7

Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and top with tortilla strips or crushed tortilla chips. Garnish with chopped cilantro if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3258.4g)

Amount per serving	% Daily Value*
Calories	3371.3

Total Fat 163.4g	0%
Saturated Fat 79.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 586.0mg	0%
Sodium 10431.1mg	0%
Total Carbohydrate 258.3g	0%
Dietary Fiber 39.4g	0%
Total Sugars 54.0g
Protein 248.1g	0%

Vitamin D 3.5IU	0%
Calcium 2975.7mg	0%
Iron 21.3mg	0%
Potassium 5464.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 28.4%

Carbs: 29.6%