Applebees Chicken Cheese Tortilla Soup Copycat Recipes

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APPLEBEE'S CHICKEN CHEESE TORTILLA SOUP - COPYCAT



Applebee's Chicken Cheese Tortilla Soup - Copycat image

Make and share this Applebee's Chicken Cheese Tortilla Soup - Copycat recipe from Food.com.

Provided by Starfire aka Wendy

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1 cup yellow onion, chopped
2 teaspoons garlic, minced
2 tablespoons vegetable oil
4 cups chicken broth
15 ounces tomato puree
1 teaspoon granulated sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup hot sauce (optional)
1/4 cup green pepper (chopped ) (optional)
1 tablespoon jalapeno pepper (minced ) (optional)
1 teaspoon chili powder (optional)
1/4 teaspoon black pepper (optional)
1/4 cup all-purpose flour, mixed with
1/2 cup water
1 lb cooked chicken, cubed
1 cup whipping cream, heavy
1/4 cup nonfat sour cream
8 ounces cheese (process or food or cut in 1-inch cubes)
10 (6 inch) corn tortillas, cut in 1/4-inch strips
1/3 cup cilantro, chopped for garnish (optional)

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.

Nutrition Facts : Calories 919.1, Fat 53.8, SaturatedFat 26.2, Cholesterol 204.4, Sodium 1793.7, Carbohydrate 57.8, Fiber 6.6, Sugar 10.5, Protein 52.8

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE



Applebee's Cheese Chicken Tortilla Soup Recipe image

Make and share this Applebee's Cheese Chicken Tortilla Soup Recipe recipe from Food.com.

Provided by Little Bee

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

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) can 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 lb 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)

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



The Actual Applebee's Cheesy Chicken Tortilla Soup image

Make and share this The Actual Applebee's Cheesy Chicken Tortilla Soup recipe from Food.com.

Provided by mojoloh

Categories     Mexican

Time 40m

Yield 6-8 portions, 6-8 serving(s)

Number Of Ingredients 21

1 medium yellow onion, chopped (1 cup)
2 teaspoons fresh garlic, minced
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
1 (15 ounce) can tomato puree
1 tablespoon finely minced jalapeno pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon granulated sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 tablespoons flour
1/2 cup water
1 lb cooked chicken, cubed or pulled
1 cup cream
1/4 cup sour cream
8 ounces processed cheese, 1-inch cubes
10 (6 inch) yellow or colored corn tortillas, 1/4-inch strips, fried
fresh cilantro, roughly chopped (optional)

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)



Applebee's Cheese Chicken Tortilla Soup Recipe - (4/5) image

Provided by á-3974

Number Of Ingredients 21

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)
15 ounces can tomato puree
1 teaspoon finely minced jalapeno pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, l-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

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.

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