Applebees Chicken Cheese Tortilla Soup Copycat Recipes

COPYCAT APPLEBEE'S CHICKEN TORTILLA SOUP

Steps:

• Sauté oil, garlic and onions in large pan or Dutch oven until soft.
• Add chicken stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce, and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
• While soup is cooking: fry tortilla strips in oil. 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. Ensure that soup reaches a temperature of 165 degrees Fahrenheit.
• Stir in sour cream and cheese.
• After serving soup, pile tortilla strips into a "haystack" shape on top of the soup and garnish with freshly chopped cilantro.

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE

Steps:

• Sauté oil, garlic and onions in large pan or Dutch oven until soft.
• Add ingredients 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 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.
• Optional: garnish with freshly chopped cilantro.

APPLEBEE'S CHICKEN CHEESE TORTILLA SOUP - COPYCAT

Steps:

• 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/w ater 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.
• Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.

THE ACTUAL APPLEBEE'S CHEESY CHICKEN TORTILLA SOUP

Steps:

• Sauté 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 400 degrees F (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 165 degrees F serving temperature.
• After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
• Optional: garnish with freshly chopped cilantro.