Applebee's Cheese Chicken Tortilla Soup Recipe

• medium yellow onion↗1

  chopped

• fresh garlic↗2 teaspoons

  minced

• vegetable oil↗2 teaspoons
• chicken stock↗4 cups
• green pepper1⁄4 cup

  (optional)

• tomato puree↗1

  (15 ounce)

• jalapeno pepper1 teaspoon

  finely minced

• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• sugar↗1 teaspoon
• chili powder↗1 teaspoon
• Worcestershire sauce↗1 teaspoon
• hot sauce↗1⁄2 teaspoon

  (optional)

• flour↗4 teaspoons
• water↗1⁄2 cup
• lb cooked chicken, cubed↗1
• cup cream↗1
• cup fat free sour cream↗1⁄4
• ounces processed cheese, 1-inch cubes↗8
• (6 inch) corn tortillas, 1/4-inch strips, fried↗10
• fresh cilantro, roughly chopped (optional)↗

Step-by-step instructions

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.