Applebee’s Cheese Chicken Tortilla Soup Receipe

I don’t know about you. However, I like eating out at restaurants. The problem is that my price range would not usually guide it for the reason that even an easy meal out at an eating place can cost an arm and a leg. The best news is that instead of having to overlook out on your favorite food because you’re on restrained finances you may use a “copycat recipe” to make your favorite eating place dishes at domestic.


Those methods are opposite engineered to make a dish that tastes just like that one you have at the restaurant. The difference is that as a substitute for getting to pay the large rate tag for an eating place meal, you only pick up the elements at the grocery shop and make it yourself for a fraction of the value. Not best that, but using making it yourself you get leftovers, too, which is usually an excellent issue!

For example, here’s a copycat recipe that I’ve for Applebee’s Cheese bird Tortilla Soup.

Two tsp. Minced fresh garlic

1 cup chopped yellow onion

2 Tbsp. Vegetable oil

4 Cups chicken stock

1/4 cup green pepper, chopped

One can tomato puree (15 oz.)

1 Tbsp. Finely minced jalapeño pepper (optional)

One tsp. sugar

1/2 tsp. hot sauce (optional)

One tsp. Chili powder (optional)

One tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

4 Tbsp. flour

1/2 Cup water

1 lb. cooked chicken cubed or pulled

1 Cup cream

1/4 Cup nonfat sour cream

8 oz. processed cheese, 1-inch cubes

10 (6-inch) colored or corn tortillas, 1/4-inch strips, fried


Sauté oil, garlic, and onions in huge pan until tender. Add the vegetable oil, chook stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Convey to a low boil, then reduce warmness and simmer 20 minutes. Lower tortillas into 1/four-inch strips and fry in oil or spray with oil and bake at four hundredºF (at the same time as the soup is cooking). Spray with salt if desired. Thoroughly mix flour and water, then flutter into soup. Bring to a low boil, then simmer 5 minutes. Upload bird and simmer five mins. Stir in sour cream and cheese (to taste). The soup needs to be served at 165ºF. After serving soup, pile tortilla strips right into a “haystack” form on top of the soup. Optionally available: garnish with freshly chopped cilantro. Makes 6-eight servings.

This recipe is scrumptious and is undoubtedly tremendous for cold wintry weather nights because soup is always a warm, filling meal. One of the beautiful stuff about this recipe is that it makes sufficient to feed a whole circle of relatives and is quite reasonably priced to go. Even if you simply have one or humans to feed, the leftovers may be without problems saved and feed you for some days. It is an exquisite way to get eating place-fashion soup on an devour at national budget.

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