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. ---------------------------------------------------------------------------
Nutrition
Ingredients
