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Applebee's Chicken Cheese Tortilla Soup - Copycat

Applebee's Chicken Cheese Tortilla Soup - Copycat Recipe

This is a copycat recipe, but very good.
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Course: Soup
Cuisine: American
Keyword: < 60 Mins
Prep Time: 20 minutes
Cook Time: 20 minutes
Calories: 919.1kcal

Ingredients

  • 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)

Instructions

  • Sauté garlic and onions in oil in large pan or Dutch oven until soft.
  • Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
  • Whisk flour/w ater mixture into soup.
  • Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Add chicken and simmer for 5 minutes.
  • Add cream, sour cream, and cheese; stir until cheese is melted.
  • Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.
  • Sprinkle with salt if desired.
  • Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.

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Nutrition

Serving: 785g | Calories: 919.1kcal | Carbohydrates: 57.8g | Protein: 52.8g | Fat: 53.8g | Saturated Fat: 26.2g | Cholesterol: 204.4mg | Sodium: 1793.7mg | Fiber: 6.6g | Sugar: 10.5g