Applebee's Chicken Cheese Tortilla Soup - Copycat |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a copycat recipe, but very good. Ingredients:
1 cup yellow onion, chopped |
2 teaspoons garlic, minced |
2 tablespoons vegetable oil |
4 cups chicken broth |
15 ounces tomato puree |
1 teaspoon granulated sugar |
1/2 teaspoon salt |
1 teaspoon worcestershire sauce |
1/2 cup hot sauce (optional) |
1/4 cup green pepper (chopped ) (optional) |
1 tablespoon jalapeno pepper (minced ) (optional) |
1 teaspoon chili powder (optional) |
1/4 teaspoon black pepper (optional) |
1/4 cup all-purpose flour, mixed with |
1/2 cup water |
1 lb cooked chicken, cubed |
1 cup whipping cream, heavy |
1/4 cup nonfat sour cream |
8 ounces cheese (process or food or cut in 1-inch cubes) |
10 (6 inch) corn tortillas, cut in 1/4-inch strips |
1/3 cup cilantro, chopped for garnish (optional) |
Directions:
1. Sauté garlic and onions in oil in large pan or Dutch oven until soft.
2. Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
3. Whisk flour/w ater mixture into soup.
4. Bring to a boil, reduce heat, and simmer for 5 minutes.
5. Add chicken and simmer for 5 minutes.
6. Add cream, sour cream, and cheese; stir until cheese is melted.
7. Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.
8. Sprinkle with salt if desired.
9. Pour soup into bowls, pile tortilla strips into a haystack shape on top of the soup, garnish with cilantro.
|
|