The Actual Applebee's Cheesy Chicken Tortilla Soup

This is the actual recipe for Applebee's cheesy chicken tortilla soup, enjoy!

• Ready In: 40 mins
• Serves: 6-8
• Yields: 6-8 portions

Ingredients

• 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)

Directions

1. Sauté oil, garlic and onions in large pan or Dutch oven until soft.
2. Add numbers 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 400 degrees F (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 165 degrees F 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.