Applebee's Cheese Chicken Tortilla Soup Recipe

Ingredients

• 1 medium yellow onion, chopped
• 2 teaspoons fresh garlic, minced
• 2 teaspoons vegetable oil
• 4 cups chicken stock
• 1/4 cup chopped green pepper (optional)
• 1 (15 ounce) can tomato puree
• 1 teaspoon finely minced jalapeno pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon hot sauce (optional)
• 4 teaspoons flour
• 1/2 cup water
• 1 lb cooked chicken, cubed
• 1 cup cream
• 1/4 cup fat free sour cream
• 8 ounces processed cheese, 1-inch cubes
• 10 (6 inch)  corn tortillas, 1/4-inch strips, fried
• fresh cilantro, roughly chopped (optional)

Directions

1. 1

   Sauté oil, garlic and onions in large pan or Dutch oven until soft.

2. 2

   Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.

3. 3

   Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

4. 4

   Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

5. 5

   Add chicken and simmer 5 minutes.

6. 6

   Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.

7. 7

   After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

8. 8

   Optional: garnish with freshly chopped cilantro.