Applebee's Chicken Cheese Tortilla Soup - Copycat

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.