Sopa De Enchilada (Mexican Enchilada Soup) - cooking recipe

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)

Preparation

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.