My son wants a soup he had at Applebees Chicken Tortilla,,anyone had it ?

Applebee's cheese chicken tortilla soup

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Ingredients:

1 medium yellow onion, chopped

2 teaspoons fresh garlic, minced

2 teaspoons vegetable oil

4 cups chicken stock

1/4 cup chopped green pepper (optional)

15 ounces can tomato puree

1 teaspoon finely minced jalapeño pepper (optional)

1/2 teaspoon salt

1/4 teaspoon pepper (optional)

1 teaspoon sugar

1 teaspoon chili powder (optional)

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (optional)

4 teaspoons flour

1/2 cup water

1 pound cooked chicken, cubed or pulled

1 cup cream

1/4 cup non-fat sour cream

8 ounces processed cheese, 1-inch cubes

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

Fresh cilantro, roughly chopped (optional)

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Directions:

Sauté oil, garlic and onions in large pan or Dutch oven until soft.

Add ingredients 4 through 13. 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 400ºF (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 165ºF serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

Optional: garnish with freshly chopped cilantro.

My favorite is:

Ingredients

1 teaspoon olive oil

1 cup chopped onion

2 garlic cloves, minced

2 cups shredded cooked chicken breast (about 10 ounces)

1 cup frozen whole-kernel corn

1/4 cup dry white wine

1 tablespoon chopped seeded jalapeño pepper

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

2 (14 1/4-ounce) cans no-salt-added chicken broth

1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained

1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted

1 1/4 cups crushed unsalted baked tortilla chips (about 16)

1/2 cup fat-free sour cream

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.

You don't have to add the wine, though.

Not Applebees, but here is a rendition of the tortilla soup that was served at the Edloe Street Deli in Houston TX. Really Good !!!

4-6 servings 1¾ hours 30 min prep

Chicken and Broth:

4-5 corn tortillas

6 bone-in chicken breast halves, with skin,fat discarded,washed,and patted dry

1 large yellow onion, cut into quarters or eighths

6 cloves garlic, coarsely chopped

2 large bay leaves

4 (14 1/2 ounce) cans low sodium chicken broth

1 1/2 cups white wine or 1 (12 ounce) can beer, depending on taste

1/2 cup fresh cilantro, including stems,thoroughly rinsed and coarsely chopped

3/4 teaspoon salt, plus additional to taste

1/4 teaspoon ground cumin

1/4 teaspoon fresh ground black pepper, more to taste

2 tablespoons freshly squeezed lime juice

Soup and Garnish:

reserved chicken broth

12 ounces reserved shredded chicken breasts

3-4 corn tortillas, halved,and cut crosswise into 1/8 to 1/4 inch wide slivers

4 tablespoons chopped fresh cilantro leaves

1 large ripe avocado, cut into 1/4 inch dice

2-3 green onions, white and green parts,thinly sliced

fresh limes, cut into wedges as accompaniment

Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.

Cool slightly, and break into large pieces.

Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.

Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.

Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.

Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.

Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.

Strain the broth into a bowl, discarding the bones, skin, and vegetables.

Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.

Place broth in freezer for 30 minutes, and skim off the solidified fat.

Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.

Before serving the soup, you need to make a serious choice.

Do you want a lot more flavor and better texture, or do you want less fat?

If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.

If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.

Your choice!

Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.

Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.

Strain shredded chicken from broth, and divide between bowls.

Fill each bowl with broth, and sprinkle with a few more tortilla strips.

Serve immediately, with remaining tortilla strips and lime wedges for garnish.

Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.

Here is a recipe that I use and it is very good.

joan lundens chicken tortilla soup

http://www.thefunplace.com/recipes/00436.html

This is Applebees

http://www.recipezaar.com/162994