THE ACTUAL APPLEBEE'S CHEESY CHICKEN TORTILLA SOUP

The Actual Applebee's Cheesy Chicken Tortilla Soup image

Provided by mojoloh

Categories Mexican

Time 40m

Yield 6-8 portions, 6-8 serving(s)

Number Of Ingredients 21

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 flour
1/2 cup water
1 lb cooked chicken, cubed or pulled
1 cup cream
1/4 cup sour cream
8 ounces processed cheese, 1-inch cubes
10 (6 inch) yellow or colored corn tortillas, 1/4-inch strips, fried
fresh cilantro, roughly chopped (optional)

Steps:

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 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.

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