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Applebee's Cheese Chicken Tortilla Soup


• 1 medium yellow onion, chopped (1 cup)
• 2 tsp. fresh garlic, minced
• 2 Tbsp. vegetable oil
• 4 Cups chicken stock
• 1/4 Cup chopped green pepper (optional)
• 1 (15 oz.) can tomato puree
• 1 Tbsp. finely minced jalapeρo pepper (optional)
• 1/2 tsp. salt
• 1/4 tsp. pepper (optional)
• 1 tsp. sugar
• 1 tsp. chili powder (optional)
• 1 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce (optional)
• 4 Tbsp. flour
• 1/2 Cup water
• 1 lb. cooked chicken, cubed or pulled
• 1 Cup cream
• 1/4 Cup non-fat sour cream
• 8 oz. processed cheese, 1-inch cubes
• 10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
• Fresh cilantro, roughly chopped (optional)


Saut, oil, garlic and onions in large pan or Dutch oven until soft. Add numbers 4 through 13. 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 400ΊF (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 165ΊF serving temperature. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro. Yield: Six to eight portions

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