Applebee's Chicken Tortilla Soup Recipe
Ingredients
- 1 medium Yellow Onion, chopped
- 2 teaspoons fresh Garlic, minced
- 2 teaspoons Vegetable Oil
- 4 cups Chicken Stock
- 1/4 cup chopped Green Pepper (optional)
- 1 (15 ounce) cans Tomato puree
- 1 teaspoon finely minced Jalapeno Pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Sugar
- 1 teaspoon Chili Powder
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (optional)
- 4 teaspoons Flour
- 1/2 cup Water
- 1 pound cooked Chicken, cubed
- 1 cup Cream
- 1/4 cup fat free Sour Cream
- 8 ounces processed Cheese, 1-inch cubes
- 10 (6 inch) Corn Tortillas, 1/4-inch strips, fried
- Fresh Cilantro, roughly chopped (optional)
Directions
- Sauté oil, garlic and onions in large pan or Dutch oven until soft.
- Add everything else except the cheese, tortillas and cilantro. 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 400ºF (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 165ºF serving temperature.
- After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
- Garnish with freshly chopped cilantro.
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Photo of Applebees Chicken Totilla Soup is by James - http://www.youtube.com/user/powerplantop and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License.
All other photos are attributed on the recipe pages linked to.
All other photos are attributed on the recipe pages linked to.
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