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Cheese Chicken Tortilla Soup




Source of Recipe


Applebees copycat recipe






List of Ingredients



• 10 - 6 inch corn tortillas - cut into 1/4 inch thick strips
  
• 1 large onion - minced
  
• 2 cloves garlic - minced
  
• 2 Tbls. vegetable or olive oil
  
• 15 oz. can tomato puree
  
• 4 cups chicken broth
  
• up to 1/2 cup of hot sauce (like Pace) - to taste
  
• 1/2 medium green bell pepper - seeded and minced (optional)
  
• 1 Tbls. minced jalapeno pepper - (optional)
  
• 1 tsp. worcestershire sauce
  
• 1 tsp. sugar
  
• 1/2 tsp. salt
  
• 1 tsp. chili powder - (optional)
  
• 1/4 tsp. black pepper
  
• 1/4 cup all purpose flour mixed with 1/2 cup water
  
• 1 lb. boneless, skinless cooked chicken - cubed *I buy fully cooked rotisserie chickens and use the meat from that.
  
• 1 cup heavy whipping cream
  
• 1/4 cup sour cream
  
• 8 oz. processed chees food - cubed
  
• 1 Tbls. chopped fresh cilantro - for garnish - (optional)
  






Instructions



1. Deep fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
   
2. In a large pot over medium-high heat, saute onions and garlic in oil until soft.
   
3. Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low and simmer for 20 minutes.
   
4. Whisk flour/water mixture into soup.
   
5. Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
   
6. Add cream, sour cream and cheese to pot; stir until cheese has melted.
   
7. Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup and garnish with cilantro.