Cheesy Enchilada Soup Recipe
Cheesy enchilada soup
Ingredients
- 5 yellow corn tortillas, cut into thin strips
- 1/4 cup vegetable oil, plus 2 tablespoons, divided
- 1 yellow onion, chopped
- 1 tablespoon finely chopped garlic
- 1 red bell pepper, chopped
- 1/2 cup corn
- 5 cups chicken stock
- 15-ounce can tomato puree
- 1/2 teaspoon coarse salt
- 1 1/4 teaspoons chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 teaspoons sugar
- 3/4 teaspoon Tapatio hot sauce
- 1 teaspoon Worcestershire sauce
- 4 teaspoons flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1/2 cup water
- 2 1/2 cups shredded cooked chicken
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 cup shredded mild cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- 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 saute pan 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 (for gluten-free try Bob's Red Mill flour used by Disney) 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.