The Actual Applebee's Cheesy Chicken Tortilla Soup

Total Time: 40 mins Cook Time: 40 mins

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)

Recipe

• 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.