Sopa De Enchilada (Mexican Enchilada Soup)

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.

• Ready In: 55 mins
• 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

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.