Best 3 Cheesy Chicken Tortilla Soup Recipes

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Steps:

• Rub chicken with salt, then follow with cumin, chili powder, and pepper.
• Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
• Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
• Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

THE ACTUAL APPLEBEE'S CHEESY CHICKEN TORTILLA SOUP

Steps:

• Sauté 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 degrees 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 degrees F serving temperature.
• After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
• Optional: garnish with freshly chopped cilantro.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large stockpot, combine and whisk together all 8 cans of soup until smooth. Then add chicken broth and whisk until smooth. Then add tomatoes, salsa, green chile peppers, onion, garlic, chili powder, salt, pepper, cilantro and chicken. Bring all ingredients to a boil, reduce heat and simmer for 30 minutes. To serve: ladle soup into bowl, top with shredded cheese and crushed tortilla chips.