Cheese Chicken Tortilla Soup
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This recipe is similar to Applebees INGREDIENTS
(10) 6-inch corn tortillas, cut into 1/4-inch-thick strips
1 large onion, minced
2 cloves garlic, minced
2 tablespoons vegetable oil OR olive oil
15-ounce can tomato purée
4 cups chicken broth
Up to 1/2 cup hot sauce, to taste
1/2 medium green bell pepper, seeded, minced, optional
1 tablespoon minced jalapeno pepper, optional
1 teaspoon Worcestershire sauce
1 teaspoon granulated sugar
1/2 teaspoon salt
1 teaspoon chili powder, optional
1/4 teaspoon black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 pound boneless, skinless cooked chicken, cubed
1 cup heavy whipping cream
1/4 cup sour cream, low-fat okay
8-ounces processed cheese, cubed, low-fat okay
1 tablespoon chopped fresh cilantro, for garnish, optionalDeep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp. Lightly salt if desired; set aside.
In a large pot over medium-high heat, sauté onions and garlic in oil until soft. Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Whisk flour/water mixture into soup. Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally. Add cream, sour cream, and cheese to pot; stir until cheese has melted.
Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.
Makes 10 servings