Applebee's Cheese Chicken Tortilla Soup Recipe

I love Applebee's!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  medium yellow onion, chopped
• 2  teaspoons fresh garlic, minced
• 2  teaspoons  vegetable oil
• 4  cups  chicken stock
• 1⁄4 cup  chopped green pepper (optional)
• 1 (15 ounce) can tomato puree
• 1  teaspoon  finely minced  jalapeno pepper
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon sugar
• 1  teaspoon chili powder
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon  hot sauce (optional)
• 4  teaspoons flour
• 1⁄2 cup water
• 1  lb  cooked chicken, cubed
• 1  cup  cream
• 1⁄4 cup fat free sour cream
• 8  ounces processed cheese, 1-inch cubes
• 10 (6 inch)  corn tortillas, 1/4-inch strips, fried
•  fresh cilantro, roughly chopped (optional)

Directions

1. Sauté oil, garlic and onions in large pan or Dutch oven until soft.
2. Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
3. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.
4. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
5. Add chicken and simmer 5 minutes.
6. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
7. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
8. Optional: garnish with freshly chopped cilantro.