Applebee's Cheese Chicken Tortilla Soup
ready in: 30-60 minutes
recipe id: 1221
cook method: stovetop
photo by: becky
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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)
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 165ºF 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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