Applebee's Cheese Chicken Tortilla Soup Source: Applebee's 1 medium yellow onion, chopped (1 cup) 2 teaspoons fresh garlic, minced 2 tablespoons vegetable oil 4 cups chicken stock 1/4 cup chopped green pepper (optional) 1 (15 ounce) can tomato puree 1 tablespoon finely minced jalapeño pepper (optional) 1/2 teaspoon salt 1/4 teaspoon pepper (optional) 1 teaspoon granulated sugar 1 teaspoon chili powder (optional) 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce (optional) 4 tablespoons 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) 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. Yield: Six to eight portions