Recipe: Applebee's Cheese Chicken Tortilla Soup

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP
Source: Applebee's

1 medium yellow onion, chopped (1 cup)
2 tsp. fresh garlic, minced
2 Tbsp. vegetable oil
4 Cups chicken stock
1/4 Cup chopped green pepper (optional)
1 (15 oz.) can tomato puree
1 Tbsp. finely minced jalape o pepper (optional)
1/2 tsp. salt
1/4 tsp. pepper (optional)
1 tsp. sugar
1 tsp. chili powder (optional)
1 tsp. Worcestershire sauce
1/2 tsp. hot sauce (optional)
4 Tbsp. flour
1/2 Cup water
1 lb. cooked chicken, cubed or pulled
1 Cup cream
1/4 Cup non-fat sour cream
8 oz. processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

Saut oil, garlic and onions in large pan or Dutch oven until soft. Add numbers 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 400 F (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 F serving temperature. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro. Yield: Six to eight portions