Who has a great recipe for chicken tortilla soup?

Applebee's Cheese Chicken Tortilla Soup





Ingredients :





1 cup chopped yellow onion


2 tsp minced garlic


2 tbl vegetable oil


4 cup chicken stock


1/4 cup chopped green pepper (optional)


1 can tomato puree - (15 oz)


1 tbl finely-minced jalapeno pepper


1/2 tsp salt


1/4 tsp freshly-ground black pepper (optional)


1 tsp sugar


1 tsp chili powder (optional)


1 tsp Worcestershire sauce


1/2 cup hot sauce (optional)


4 tbl flour


1/2 cup water


1 lb cooked chicken cubed.


1 cup cream


1/4 cup non-fat sour cream


8 oz processed cheese cut 1'; cubes


10 x corn tortillas - (6'; dia) cut 1/4'; strips,


and fried


Roughly-chopped cilantro (optional)





Method :


Saute oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. 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 (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 serving temperature.


After serving soup, pile tortilla strips into a ';haystack'; shape on top of the soup. Optionally garnish with freshly chopped cilantroWho has a great recipe for chicken tortilla soup?
idoWho has a great recipe for chicken tortilla soup?
Tuscan Chicken Tortilla Soup





3 medium-sized (14.5 - 16 ounce) cans of fat-free chicken broth (I used a mix of Swanson's and Kroger's generic. I must say that both were excellent and that the Kroger's brand seemed a bit richer in color and in 'chickeny' taste.)





1/2 bunch of washed %26amp; chopped cilranto (sometimes referred to as Chinese Parsley or Coriander)





1 - 2 ripe avocados, peeled and sliced into small chunks (coat with some of the lime juice to prevent browning)





3 tiny pinches of Thyme





1 pinch of Marjoram





1 Tablespoon of dried onion flakes





1 block of skimmed Mozzarella cheese (80 calories per ounce)





Fritoes Waves - These just hit the market!





2 small limes, diced into WEDGES and seeded (leave limes in small wedges)





1 small package of chicken tenders





sea salt (though regular or coarse salt will also work well)





pepper, if desired





Empty the chicken broth and chopped cilantro into a large kettle or pot, adding 2 cans of water, the dried onion flakes, Thyme and Marjoram. Cook on medium heat.





While the broth is warming, rub the sea salt into the raw chicken tenders. Spray a skillet or pan with non-stick cooking spray and cook chicken slowly so that it caramelizes on both sides WITHOUT becoming tough.





(If you do end up with some tough edges, toss those aside as you'll only want the tender nuggets inside your soup.)





When chicken is done, cut into bite-sized chunks and transfer to the broth. Cook until hot but not bubbly. Toss in the diced, seeded limes - leaving on the rinds. These are very visible in the soup and believe me, your guest will know NOT to eat the rinds. The rinds add a citrus bite to the soup as well as an exotic beauty!





Each single-serving bowl of the soup should be topped with one-ounce of thinly sliced cheese. Next, scatter a few of the avocado chunks onto the soup. Crush a few of the Fritoes to add to the soup just before serving.
6 corn tortillas (6 inch), divided


1-1/2 tsp. vegetable oil, divided


1/2 lb. boneless skinless chicken breasts, cut into bite-sized chunks


2 cans (14 oz. each) chicken broth


1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa


1 cup frozen corn


1 cup KRAFT Shredded Cheddar Cheese











PREHEAT oven to 400掳F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.


MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 min.


LADLE soup into serving bowls; top with cheese and tortilla strips.