Sopa De Enchilada (Mexican Enchilada Soup)

Name: Sopa De Enchilada (Mexican Enchilada Soup)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 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)

Submitted by Member 610488

"This recipe is one featured at the new Fiddler, Fifer & Practical Cafe in Disney's California Adventure, located beside the bustle of Buena Vista Street and the trickling Carthay Circle fountain."

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Ready In:: 55mins
Ingredients:: 23
Serves:: 6-8

ingredients

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)

directions

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.
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.
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.
Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
To serve, garnish with fried tortilla strips and cilantro.