Applebee'S Chicken Cheese Tortilla Soup - Copycat - cooking recipe

Ingredients

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)

Preparation

Saute 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.