Cheesy Enchilada Soup Recipe

 

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Cheesy Enchilada Soup

Cheesy Enchilada Soup

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

  1. Heat 1/4 cup vegetable oil in a 10-inch skillet.
  2. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes.
  3. Drain on paper towels and set aside.
  4. Cook onion in remaining 2 tablespoons oil in a medium saute pan over medium heat until translucent.
  5. Add garlic, bell pepper and corn; cook for about 2 minutes.
  6. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil.
  7. Lower heat and simmer for 15 minutes.
  8. Whisk flour (for gluten-free try Bob's Red Mill flour used by Disney) and water in a small bowl and stir into soup.
  9. Bring to a boil, then simmer 4 minutes.
  10. Add chicken and bring back to a simmer.
  11. Stir in cream, sour cream, shredded cheese, and black beans.
  12. To serve, garnish with fried tortilla strips and cilantro.
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