Sopa De Enchilada (Mexican Enchilada Soup)

• 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)

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.

corn tortillas, vegetable oil, vegetable oil, yellow onion, garlic, red bell pepper, corn, chicken stock, tomato puree, coarse salt, chili powder, fresh ground black pepper, sugar, hot sauce, worcestershire sauce, flour, water, chicken, heavy cream, sour cream, cheddar cheese, black beans, fresh cilantro

Taken from www.food.com/recipe/sopa-de-enchilada-mexican-enchilada-soup-493779 (may not work)