Applebees Chicken Tortilla Soup Recipe


1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbls. vegetable oil
4 cups chicken broth
15 oz. can tomato puree
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce – optional
1/4 cup chopped green pepper – optional
1 Tbls. minced jalapeno pepper – optional
1 tsp. chili powder – optional
1/4 tsp. black pepper – optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken – cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food – cut in 1″ cubes
(10) 6″ corn tortillas – cut in 1/4″ strips
chopped cilantro – optional, for garnish
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 / water 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.

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