Applebee's Cheese Chicken Tortilla Soup
Ingredients:
-
1 medium yellow onion, chopped (1 cup)
-
2 teaspoons fresh garlic,
minced
-
2 tablespoons vegetable oil
-
4 cups chicken stock
-
1/4 cup
chopped green pepper (optional)
-
1 (15 ounce) can tomato puree
-
1
tablespoon finely minced jalapeno 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)
-
4 tablespoons flour
-
1/2 cup
water
-
1 pound cooked chicken, cubed or pulled
-
1 cup cream
-
1/4
cup non-fat sour cream
-
8 ounces processed cheese, 1-inch cubes
-
10
(6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
-
Fresh cilantro, roughly chopped (optional)
Directions:
-
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add
numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20
minutes.
-
Cut tortillas into 1/4-inch strips and fry in oil or
spray with oil and bake at 400 degrees F (while soup is cooking).
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 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.
Recipe yields: Six to
eight portions
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