Copycat Applebee's Chicken Tortilla Soup

Name: Copycat Applebee's Chicken Tortilla Soup (Elevated)
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 lb Bone-in, skin-on chicken thighs; 1 tbsp Olive oil; 1 tsp Ancho chili powder; 1/2 tsp Smoked paprika; 3 tbsp Olive oil; 1 Yellow onion-diced; 4 Garlic cloves-minced; 1 Poblano pepper-diced; 8 cups Homemade chicken stock; 1 (28 oz) Crushed tomatoes; 1 (15 oz) Black beans-rinsed and drained; 1 (15 oz) Fire-roasted corn-drained; 2 tbsp Ancho chili powder; 2 tsp Cumin; 1 tsp Mexican oregano; 1/2 tsp Smoked paprika

⏱2h

👥6

🔥450 cal

Hard

🍽️Mexican

A sophisticated take on the classic soup, featuring slow-cooked chicken, a complex broth, and premium garnishes.

2 lb Bone-in, skin-on chicken thighs

1 tbsp Olive oil

1 tsp Ancho chili powder

1/2 tsp Smoked paprika

3 tbsp Olive oil

See all 23 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥450 cal

Hard

🍽️Mexican

A sophisticated take on the classic soup, featuring slow-cooked chicken, a complex broth, and premium garnishes.

#Soup #Chicken #Mexican #Gourmet

Instructions

Season Chicken thighs with Olive oil, Ancho chili powder, and Smoked paprika. Sear in a Dutch oven until browned on all sides. Add 6 cups of water, bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is very tender. Remove chicken, shred, and set aside. Reserve the broth.
Heat Olive oil in the Dutch oven over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic cloves and Poblano pepper and cook for 3 minutes more.
Add Crushed tomatoes, Black beans, Fire-roasted corn, Ancho chili powder, Cumin, Mexican oregano, and Smoked paprika to the pot. Pour in the reserved chicken broth and bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in the shredded Chicken and heat through. Season with Salt and Pepper to taste.
Serve hot, garnished with Queso fresco-crumbled, Epazote-chopped, Avocado-diced, Lime wedges, and House-made tortilla strips.

Ingredients

2 lb 900 g Bone-in, skin-on chicken thighs
1 tbsp 15 mL Olive oil
1 tsp 5 mL Ancho chili powder
1/2 tsp 2.5 mL Smoked paprika
3 tbsp 45 mL Olive oil
1 1 Yellow onion-diced
4 4 Garlic cloves-minced
1 1 Poblano pepper-diced
8 cups 1.9 L Homemade chicken stock
1 (28 oz) 790 g Crushed tomatoes
1 (15 oz) 425 g Black beans-rinsed and drained
1 (15 oz) 425 g Fire-roasted corn-drained
2 tbsp 30 mL Ancho chili powder
2 tsp 10 mL Cumin
1 tsp 5 mL Mexican oregano
1/2 tsp 2.5 mL Smoked paprika
Salt To taste
Pepper To taste
Queso fresco-crumbled As needed
Epazote-chopped As needed
Avocado-diced As needed
Lime wedges As needed
House-made tortilla strips As needed

Equipment

Dutch oven
Cutting board
Knife

Instructions

Season Chicken thighs with Olive oil, Ancho chili powder, and Smoked paprika. Sear in a Dutch oven until browned on all sides. Add 6 cups of water, bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is very tender. Remove chicken, shred, and set aside. Reserve the broth.
Heat Olive oil in the Dutch oven over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic cloves and Poblano pepper and cook for 3 minutes more.
Add Crushed tomatoes, Black beans, Fire-roasted corn, Ancho chili powder, Cumin, Mexican oregano, and Smoked paprika to the pot. Pour in the reserved chicken broth and bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in the shredded Chicken and heat through. Season with Salt and Pepper to taste.
Serve hot, garnished with Queso fresco-crumbled, Epazote-chopped, Avocado-diced, Lime wedges, and House-made tortilla strips.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Copycat Applebee's Chicken Tortilla Soup

Copycat Applebee's Chicken Tortilla Soup

Ratings & Reviews

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