Cheesy Chicken Tortilla Soup

Total Time
30mins
Prep 30 mins
Cook 0 mins

My favorite "tweaks" from two separate recipes (from separate internet sources), both copycat recipes for Applebee's Cheese Chicken Tortilla Soup.

Ingredients Nutrition

Directions

  1. Cut tortillas into 1/4 inch strips. Deep fry or spray with nonstick cooking spray and bake until crisp. Set aside.
  2. Saute oil, garlic and onion in large pan or Dutch oven until soft.
  3. Add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer for 20 minutes.
  4. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then continue simmering for 5 minutes.
  5. Stir in sour cream and cheese (more or less, depending on taste). Heat to minimum 165F before serving.
  6. Ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro.
Most Helpful

5 5

I added cumin and coriander, also omitted the heavy cream since the recipe doesn't state when to add it and the sour cream made it creamy enough. I love the cheesyness of this soup. I used a mexican blend.

4 5

Absolutely scrumptious! janb