Sopa De Enchilada (Mexican Enchilada Soup)

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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