The Actual Applebees Cheesy Chicken Tortilla Soup Recipes

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.

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.

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE - (4/5)

Steps:

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

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
• Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.