Applebee’s Cheese Chicken Tortilla Soup Copycat Recipe

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haven’t heard about you, however love heading out to restaurants at restaurants. But my budget does not always support it since a simple meal inside a coffee shop or restaurant might cost a leg plus a leg. The positive factor is always that instead of needing to lose out within your favorite foods because are actually on the small budget take advantage of the “copycat recipe” to create your selected restaurant dishes within your house.

These quality quality quality recipes are reverse designed to make a dish that tastes similar compared to that you’ve inside the restaurant. The main difference is the fact rather than needing to own huge cost for nearly any restaurant meal, you simply have the elements inside the supermarket which causes it to be yourself for an element of the cost. Not just that, but by which helps it be yourself you get leftovers, too, that’s always an positive factor!

For example, this can be a copycat recipe which i have for Applebee’s Cheese Chicken Tortilla Soup.

2 teaspoon. minced fresh garlic clove clove clove

1 cup chopped yellow onion

2 Tbsps . of. vegetable oil

4 Cups chicken stock

1/4 cup eco-friendly pepper, chopped

1 can tomato puree (15 oz.)

1 Tbsps . of. carefully minced jalapeño pepper (optional)

1 teaspoon. sugar

1/2 teaspoon. hot sauce (optional)

1 teaspoon. chili powder (optional)

1 teaspoon. Worcestershire sauce

1/2 teaspoon. salt

1/4 teaspoon. pepper

4 Tbsps . of. flour

1/2 Cup water

1 lb. cooked chicken, cubed or attracted

1 Cup cream

1/4 Cup non-body body body fat sour cream

8 oz. processed cheese, 1-inch cubes

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

Roughly chopped Fresh cilantro (optional)

Sauté oil, garlic clove clove clove and let’s eat some let us eat some let’s eat some onions in large pan until soft. Adding vegetable oil, chicken stock, eco-friendly pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Provide low boil, then reduce warmth and simmer twenty 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 preferred. Completely mix flour and water, then whisk into soup. Provide a minimal boil, then simmer a few momemts. Add chicken and simmer a few momemts. Stir in sour cream and cheese (to taste). The soup must be provided by 165ºF. After serving soup, pile tortilla strips in a “haystack” shape on the top within the soup. Optional: garnish with freshly chopped cilantro. Makes 6-8 portion

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