A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat Applebee's Cheese Chicken Tortilla Soup
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- #1221
serves/makes:
ready in:
30-60 minutes
30-60 minutes
13 reviews
4 comments
ingredients
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green bell pepper (optional)
1 can (15 ounce size) tomato puree
1 teaspoon finely minced jalapeno pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons 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
Saute garlic and onions in oil in a large pan or Dutch oven until soft.
Add the next 10 ingredients (chicken stock through the hot sauce). 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.
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nutrition data
594 calories, 30 grams fat, 41 grams carbohydrates, 42 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
June 5, 2013
This is our favorite version of tortilla soup. I make extra chicken and use the leftovers in this soup. I buy the premade tortilla strips and use them instead of making my own. My grocery store started carrying them with the salad toppings and they work perfectly in this.
July 24, 2010
I love this soup.. I also kicked it up a notch by adding 1 can of black beans and 1 can of whole corn. My family loves it and calls it Chicken Corn Totilla Soup..
February 15, 2010
This is one of my favorite soup recipes! I substitute fat free half and half for the cream for added health benefits. My friend was skeptical but was impressed with the outcome!
November 16, 2008
My daughter and I were looking for a thicker, heartier style soup. This was thin, not a lot of substance, but did have good flavor. We'll keep looking....
April 19, 2008
My husband and I tried this soup on a whim...we had company over and we loved it so very much. Then I lost the recipe for a long time. I'm thrilled that I've found it again and I'm making it for company tomorrow. I suggest to use the recipe as is, using lower fat substitutes if you like. If you tend to love veggies, as I do, make a different tortilla soup altogether. I've done that as well. This one stands alone. So yummy!
March 6, 2008
Easy and tasty too! Since I did not have the tomato puree, green peppers, or jalapeno pepper son hand I just used salsa. I used a crock pot instead of putting it on the stove. Yummy!!
To the comments before me about the cream- In almost every recipie the ingredients are in order to the directions, so you put the cup of cream in at the same time you put the sour cream.
December 9, 2007
This soup is delicious! My 14-yr-old son begs me to make it at least once a month.
To the person who posted about where to add the cream (not the sour cream) you are right, it does not say where to add that indgredient. To the people who have tried this recipe, which sounds wonderful I must say, could you help us out please? Thank you so much.
to the guest who posted on 11-29-07 - I suggest you re-read the cooking directions it does clearly state when to add the sour cream!
It does not mention where to mix in the 1 cup of cream. Can someone let me know?
November 17, 2006
I made this for a Mexican-themed dinner party and it was a total hit! It was so good we didn't even need the entree because everyone had 2 helpings! Will definately be put into regular rotation at our house this winter.
June 20, 2006
I added some fresh corn cut off the cob with the chicken to get in some more veggie and toned down the cream to make it a little lighter, and it turned out great. My husband said it was his favorite southwest-flavored soup ever, and my two year old son even ate it. This one's a keeper.
March 7, 2006
I've been searching for a really good cheesy chicken soup. Most were spicy hot but bland. This one has the right amount of hot and a lot of flavor.
February 15, 2006
This soup is very good. I will make it again.
February 5, 2006
I have made this soup numerous times for various occasions and always get rave reviews. Last week I served it at a youth group supper. One gal told me she hates chicken tortilla soup but told my daughter afterwards that it was delicious! I won't make any other kind of chicken tortilla soup recipe again.
January 9, 2006
This is fantastic! Even my husband loved it and he hates soup! I will definately make this again.