INGREDIENTS
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• 5 yellow corn tortillas, cut into thin strips
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• 1/4 cup vegetable oil, plus 2 tablespoons, divided
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• 1 yellow onion, chopped
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• 1 tablespoon finely chopped garlic
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• 1 red bell pepper, chopped
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• 1/2 cup corn
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• 5 cups chicken stock
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• 15-ounce can tomato puree
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• 1/2 teaspoon coarse salt
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• 1 1/4 teaspoons chili powder
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• 1/4 teaspoon freshly ground black pepper
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• 1 1/4 teaspoons sugar
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• 3/4 teaspoon Tapatio hot sauce
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• 1 teaspoon Worcestershire sauce
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• 4 teaspoons flour
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• 1/2 cup water
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• 2 1/2 cups shredded cooked chicken
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• 1/2 cup heavy cream
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• 1/4 cup sour cream
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• 1 cup shredded mild cheddar cheese
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• 1/2 cup black beans, drained and rinsed
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• 1/4 cup chopped fresh cilantro, for garnish