Applebee’s Chicken Cheese Tortilla Soup

Applebee's Chicken Cheese Tortilla Soup

1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbsp vegetable oil
4 cups chicken broth
15 oz. can tomato puree (see note)
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbsp. minced jalapeño pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish

Sauté 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/water 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 350F 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.

Note: I use an 8 oz can tomato sauce and add another a can full of
chicken broth to rinse the can and make up the difference