Cheesecake Factory Chicken Tortilla Soup Copycat Food

COPYCAT MCALLISTER'S CHICKEN TORTILLA SOUP

Steps:

• In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
• Add flour and stir well, cooking for 1 minute more.
• Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
• Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.

CHICKEN TORTILLA SOUP - MAX AND ERMA'S COPYCAT

Steps:

• In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
• Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
• While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
• While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
• Enjoy.

APPLEBEE'S CHICKEN CHEESE TORTILLA SOUP - COPYCAT

Steps:

• Sauté garlic and onions in oil in large pan or Dutch oven until soft.
• Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
• Whisk flour/w ater mixture into soup.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Add chicken and simmer for 5 minutes.
• Add cream, sour cream, and cheese; stir until cheese is melted.
• Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.
• Sprinkle with salt if desired.
• Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.

CHEESECAKE FACTORY CHICKEN TORTILLA SOUP - COPYCAT

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.