Applebee's Cheese Chicken Tortilla Soup
This soup is quick to make, flavorful, and very filling. Serve with warm corn bread or tortillas.
INGREDIENTS | SERVES 6–8
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 medium chopped onion
- ¼ cup chopped green pepper
- 1 (15 ounce) can tomato purée
- 4 cups chicken stock
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 10 (6″) yellow corn tortillas
- 4 tablespoons flour
- ½ cup water
- 1 pound cooked chicken
- 1 cup cream
- ¼ cup nonfat sour cream
- 8 ounces Velveeta cheese, cut into 1″ cubes
In a large stockpot over medium heat, add oil and sauté garlic, onions, and green peppers.
Add chicken stock, tomato purée, sugar, salt, chili powder, and Worcestershire sauce to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Cut tortillas into V” strips and bake in the oven at 400°F for 6–8 minutes until crispy.
In a small bowl, mix flour and water, then whisk into the soup.
Add chicken and cream, bring to a boil, then simmer for 5 minutes.
Ladle into bowls and garnish with the sour cream, cheese, and tortilla strips.