Cheesecake Factory Chicken Tortilla Soup Copycat Recipes

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CHEESECAKE FACTORY CHICKEN TORTILLA SOUP - COPYCAT



Cheesecake Factory Chicken Tortilla Soup - Copycat image

I have seen a surge in requests for this recipe, which I found very hard to locate! Enjoy my efforts : )

Provided by Brandess

Categories     Whole Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 17

1 whole chicken
1 gallon water
6 carrots (1/4 Sliced)
6 celery ribs (1/4 Sliced)
1 onion (Chopped)
4 tablespoons garlic (Minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup cilantro (Chopped)
1 (12 ounce) can Rotel Tomatoes (Mild)
1/2 pint heavy whipping cream
0.5 (14 ounce) can corn (Or Fresh)
20 corn tortillas, fresh
12 ounces monterey jack cheese (Fancy)

Steps:

  • Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
  • Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
  • Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
  • Remove chicken from the bone and add to the pot.
  • Add cream just to get color and thickness.
  • Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.

Nutrition Facts : Calories 830.6, Fat 53.5, SaturatedFat 23.4, Cholesterol 202.9, Sodium 1799, Carbohydrate 43.1, Fiber 6.7, Sugar 5.3, Protein 46

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