Applebee's Cheese Chicken Tortilla Soup
Source of Recipe
web
List of Ingredients
1 medium yellow onion, chopped (1 cup)
2 teaspoons fresh garlic, minced
2 tablespoons vegetable oil
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4 cups chicken stock
1/4 cup chopped green pepper (optional)
1 (15 ounce) can tomato puree
1 tablespoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon granulated sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
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4 tablespoons flour
1/2 cup water
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1 pound cooked chicken, cubed or pulled
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1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
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10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)
Recipe
Sauté oil, garlic and onions in large pan or Dutch oven until soft.
Add the next 10 ingredients. Bring to low boil, then reduce heat and simmer 20 minutes.
While soup is cooking, cut tortillas into 1/4" strips and fry in oil or spray with oil and bake at 400°F. Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in cream, sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature.
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
Optional: garnish with freshly chopped cilantro.
Yield: Six to eight portions
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