I don’t know about you, but as delicious as my Thanksgiving meal was, I’m ready to move on from the leftover turkey dinners to something with a little more kick! This cheesy enchilada soup recipe from the Fiddler, Fifer & Practical Cafe in Disney California Adventure Park looked like a winner – something a little spicy, a bit cheesy, and a lot warm. Granted, I’ve never had this soup in the Parks – I’m pretty sure the only thing I’ve ever ordered from FF&P is my morning Starbucks coffee – but after trying this recipe I’ve decided I should definitely give it a try sometime, because this soup is hi-diddly–dee-licious!
Cheesy Enchilada Soup
Disneyland Resort Recipe from “Kitchen Magic with Mickey”
- 1/4 cup vegetable oil, plus 2 tablespoons, divided
- 5 yellow corn tortillas, cut into thin strips
- 1 yellow onion, chopped
- 1 tbsp. finely chopped garlic
- 1 red bell pepper, chopped
- 1/2 cup corn
- 5 cups chicken stock
- 1 (15 oz.) can tomato puree
- 1/2 tsp. coarse salt
- 1 1/4 tsp. chili powder
- 1/4 tsp. freshly ground black pepper
- 1 1/4 tsp. sugar
- 3/4 tsp. Tapatio hot sauce
- 1 tsp. Worcestershire sauce
- 4 tsp. 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
Directions: (serves 6-8)
- Heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, add tortilla strips and stir until golden and crisp, 2-3 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.
Since I was kind of in a rush when I made this soup (post Black Friday shopping) I cut a few corners by cooking the chicken ahead of time in the crock-pot and skipped making my own tortilla strips in favor of using crunched up tortilla chips. Since my kiddos and I prefer smoother soups to more chunky ones, I used my immersion blender to get the soup nice and smooth after the onions and pepper were in, but before I added the chicken and corn – I would’ve added beans here too but I forgot to put them on my shopping list – but the soup was still delicious without them! You can put out some other garnishes if you like, such as sour cream, diced avocado, and more hot sauce for the spicy-food-lovers. (P.S. We used Cholula instead of Tapatio because that’s what we had, and it was fine!)
Outcome & Opinion:
Even though there are a lot of ingredients in this recipe (22!) I was pleasantly surprised that I had almost all of them on hand already! The recipe is simple to make, just chop some things up and throw them all in the pot basically, that’s my kind of recipe. We had family coming over for dinner that night, so I actually made a double recipe – and my pot was very full but it worked out fine and I had some leftovers! I will be making this recipe again and again this winter for sure!
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