Secret Recipes

Applebee's Cheese Chicken Tortilla Soup

• 1 medium yellow onion, chopped (1 cup)
• 2 tsp fresh garlic, minced
• 2 Tbsp vegetable oil
• 4 cups chicken stock
• 1/4 cup chopped green pepper (optional)
• 1 (15 oz) can tomato purée
• 1 tsp finely minced jalapeño pepper (optional)
• 1/2 tsp salt
• 1/4 tsp pepper (optional)
• 1 tsp sugar
• 1 tsp chili powder (optional)
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce (optional)
• 4 tsp flour
• 1/2 cup water
• 1 lbs 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)

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 400°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°F serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro.

Servings:

6