Applebee's Cheese Chicken Tortilla Soup Recipe Recipe #162994
I love Applebee's!
by Little Bee
50 min | 20 min prep
SERVES 6
- 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)
- Sauté oil, garlic and onions in large pan or Dutch oven until soft.
- Add ingredients 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 400ºF (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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5 stars