Sopa De Enchilada (Mexican Enchilada Soup) Recipe

Name: Sopa De Enchilada (Mexican Enchilada Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

1405

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 corn tortillas, cut into thin strips, 1/4 cup vegetable oil, 2 tablespoons vegetable oil, 1 yellow onion, chopped, and more.

Yes, Sopa De Enchilada (Mexican Enchilada Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa De Enchilada (Mexican Enchilada Soup)

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