Jolly Holiday Chicken Enchilada Soup…

17 Jan

I’ve been meaning to add this recipe for a few weeks.  So I figured I’d finally add it so I have all my favorite recipes saved all in one place. A few weeks ago Ryan made Chicken Enchilada Soup from the Jolly Holiday Bakery at Disneyland.  The only difference is we didn’t fry up corn tortillas. Instead we had it in a sourdough bread bowl. It was DELICIOUS.

our finished masterpiece!

our finished masterpiece!

Cheesy Enchilada Soup from disneyfoodblog.com

Disneyland’s Jolly Holiday Bakery
Serves 6 to 8

Ingredients:
5 yellow corn tortillas, cut into thin strips
1/4 cup vegetable oil, plus 2 tablespoons, divided
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
1/2 cup heavy cream
1/4 cup sour cream
1 cup shredded mild cheddar cheese
1/2 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro, for garnish

Instructions:
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.

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