Cheesecake Factory Chicken Soup Food

CHEESECAKE FACTORY CHICKEN TORTILLA SOUP - COPYCAT

Cheesecake Factory Chicken Tortilla Soup - Copycat image

I have seen a surge in requests for this recipe, which I found very hard to locate! Enjoy my efforts : )

Provided by Brandess

Categories Whole Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 whole chicken
1 gallon water
6 carrots (1/4 Sliced)
6 celery ribs (1/4 Sliced)
1 onion (Chopped)
4 tablespoons garlic (Minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup cilantro (Chopped)
1 (12 ounce) can Rotel Tomatoes (Mild)
1/2 pint heavy whipping cream
0.5 (14 ounce) can corn (Or Fresh)
20 corn tortillas, fresh
12 ounces monterey jack cheese (Fancy)

Steps:

Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
Remove chicken from the bone and add to the pot.
Add cream just to get color and thickness.
Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.

Nutrition Facts : Calories 830.6, Fat 53.5, SaturatedFat 23.4, Cholesterol 202.9, Sodium 1799, Carbohydrate 43.1, Fiber 6.7, Sugar 5.3, Protein 46

CHICKEN FETTUCCINE - THE CHEESECAKE FACTORY COPYCAT

Chicken Fettuccine - the Cheesecake Factory Copycat image

Fettuccine with chicken, fresh tomato and a garlic-parmesan sauce. From America's Most Wanted Recipes.

Provided by cookiedog

Categories Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces fettuccine
2 tablespoons olive oil
1 tablespoon chopped garlic
1/4 red onion, minced
6 medium mushrooms, sliced thin
1/4 cup white wine
1/4 cup chicken broth
1 tomatoes, peeled, seeded, and diced
6 fresh basil leaves, chopped (or more to taste)
2 grilled boneless chicken breasts, cut into strips
2 tablespoons butter
salt and pepper
parmesan cheese (to garnish)
minced green onion (to garnish)

Steps:

Add the pasta to boiling salted water. As the pasta cooks, heat the olive oil in a 12-inch saute pan.
Add the garlic to the pan and saute for about 30 seconds.
Add the red onion and mushrooms and saute for 2 minutes.
Add the white wine and reduce by half, then add the chicken broth and reducce by half.
Add the tomato, basil, and grilled chicken.
Saute for 1 minute, then add the butter to the sauce.
Mix with the cooked, drained pasta. Add salt and pepper to taste.
Top with grated Parmesan cheese and garnish with green onions and serve.

Nutrition Facts : Calories 972.9, Fat 44, SaturatedFat 14.5, Cholesterol 219.1, Sodium 301.2, Carbohydrate 89.2, Fiber 5.4, Sugar 5.7, Protein 49.8

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