Print Recipe

Applebee's Cheese Chicken Tortilla Soup

RG

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)

Instructions

  1. Sauté oil, garlic and onions in large pan or Dutch oven until soft.
  2. Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
  3. 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.
  4. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
  5. Add chicken and simmer 5 minutes.
  6. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature.
  7. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

Yield: 6 to 8 portions

Optional: garnish with freshly chopped cilantro.

Source: Applebee's




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