From our friends at D23
Ingredients | ||
| Soup 1/4 cup vegetable oil, plus 2 tablespoons, divided 5 yellow corn tortillas, cut into thin strips 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 1/2 cup water 2 1/2 cups shredded cooked chicken | ||
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. Serves 6 to 8.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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