Applebee's Cheese Chicken Tortilla Soup
1 cup chopped yellow onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper -- (optional)
1 can tomato puree - (15 oz)
1 tablespoon finely-minced jalapeno pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper -- (optional)
1 teaspoon sugar
1 teaspoon chili powder -- (optional)
1 teaspoon Worcestershire sauce
1/2 cup hot sauce -- (optional)
4 tablespoons flour
1/2 cup water
1 pound cooked chicken -- cubed.
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese -- cut 1" cubes
10 corn tortillas - (6" dia) -- cut 1/4" strips, and fried
Roughly-chopped cilantro -- (optional)
Saute oil, garlic and onions in large pan or Dutch oven until soft.
Add chicken stock through hot sauce. Bring to low boil, then reduce
heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil
and bake at 400 degrees (while soup is cooking). Sprinkle with salt
if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low
boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir
in sour cream and cheese (more or less of each, depending on taste).
Ensure 165 degrees serving temperature.
After serving soup, pile tortilla strips into a "haystack" shape on
top of the soup. Optionally garnish with freshly chopped cilantro.
Source: "Top Secret Recipe's Message Board"
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