Applebee's Cheese Chicken Tortilla Soup

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 all-purpose 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.

Notes

Optional: garnish with freshly chopped cilantro.

Source: Applebee's

Attribution

Yield: 6 to 8 portions