Applebee's-style 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 Tbsp finely minced jalapeño pepper (optional)
  • 1/2 tsp salt
  • 1/4 tsp pepper (optional)
  • 1 tsp granulated sugar
  • 1 tsp chili powder (optional)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce (optional)
  • 4 Tbsp flour
  • 1/2 cup water
  • 1 lbs. cooked chicken, cubed or pulled
  • 1 cup cream
  • 1/4 cup non-fat sour cream
  • 4 oz processed cheese, 1-inch cubes
  • 10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
  • Fresh cilantro, roughly chopped (optional) image placeholder

Sauté oil, 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° 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.

Makes 6 to 8