Applebee's Cheese Chicken Tortilla Soup

By Stina

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 jalapeepper (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 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)

Details

Adapted from razzledazzlerecipes.com

Preparation

Step 1

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

Add numbers 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 degrees 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 degrees F serving temperature.

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

Optional: garnish with freshly chopped cilantro.

Yield: Six to eight portions