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Applebee's Chicken Tortilla Soup Recipe

   
 

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     Applebee's Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

Ingredients
1 pound shredded, cooked chicken
1 (15 ounce) can whole tomatoes, peeled and mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
 
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 Tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Instructions
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup


Originally Submitted
10/16/2013





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