Ingredients for Applebee's Cheese Chicken Tortilla Soup Recipe
- 1 1/2 cups finely chopped yellow onion
- 3 cloves fresh garlic, minced
- 1/2 cup vegetable oil
- 6 cups chicken stock
- 1 green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- Jalapeno Pepper, as desired
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons sugar
- 1 1/2 tablespoons chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup all-purpose flour
- 3 cups water
- 3 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup fat-free sour cream
- 1 lb processed cheese (Velveeta), cubed
- Corn tortilla chips, for serving
- Fresh cilantro, for garnish
- 1 (10 ounce) can Ro-Tel diced tomatoes & chilies (original flavor)
- 1 (14 1/2 ounce) can diced tomatoes
- Avocado, for garnish
- Lime wedges, for garnish
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How to Make Applebee's Cheese Chicken Tortilla Soup Recipe
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, diced tomatoes, chicken broth, Rotel, diced green chilies, chili powder, cumin, cayenne pepper (if using), and oregano. Bring to a simmer.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Stir in shredded chicken and simmer for another 10 minutes to heat through.
- Stir in 3 cups of the shredded Monterey Jack cheese until melted and creamy.
- Ladle soup into bowls. Top with remaining cheese, sour cream or crema, tortilla chips, avocado (if using), lime wedges, and cilantro (if using).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
46g
Fat
79g
Carbs
13g
