Sopa De Enchilada (mexican Enchilada Soup)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 corn tortillas, cut into thin strips
• 1/4 cup vegetable oil
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 tablespoon garlic, minced
• 1 red bell pepper, chopped
• 1/2 cup corn
• 5 cups chicken stock
• 1 (15 ounce) can tomato puree
• 1/2 teaspoon coarse salt
• 1 1/4 teaspoons chili powder
• 1/4 teaspoon fresh ground black pepper
• 1 1/4 teaspoons sugar
• 3/4 teaspoon tapatio hot sauce
• 1 teaspoon worcestershire sauce
• 4 teaspoons flour
• 1/2 cup water
• 2 1/2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 cup mild cheddar cheese, shredded
• 1/2 cup black beans, drained rinsed
• 1/4 cup fresh cilantro, chopped (garnish)

Recipe

• 1 heat 1/4 cup vegetable oil in a 10-inch skillet. when oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. drain on paper towels and set aside.
• 2 cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. add garlic, bell pepper and corn; cook for about 2 minutes.
• 3 stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and worcestershire sauce; bring to a boil. lower heat and simmer for 15 minutes.
• 4 whisk flour and water in a small bowl and stir into soup. bring to a boil, then simmer 4 minutes.
• 5 add chicken and bring back to a simmer. stir in cream, sour cream, shredded cheese, and black beans.
• 6 to serve, garnish with fried tortilla strips and cilantro.