I can’t believe we have already been doing this cooking challenge for a month and a half! Last week Emily and I decided to make Cheesy Enchilada Soup from the Jolly Holiday Bakery in Disneyland. This was challenging in that we had never made soup before, let alone cooked with ingredients like hot sauce. Check out the recipe below courtesy of DisneyFoodBlog.com and find out how this adventure worked out!
Cheesy Enchilada Soup, Jolly Holiday Bakery, Disneyland
Serves 6 to 8
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
*Emily and I decided to not use heavy cream, instead we used a substitute we found at newhealthguide.org which stated: Use one cup of milk and add 2 tablespoons of corn starch or unflavored gelatin to allow the mixture to thicken. Using a whisk, mix the ingredients briskly for 3-4 minutes until the mixture begins to thicken.
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
*We skipped this step because we didn’t feel like buying cilantro lol.
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.
The soup actually turned out really good. Overall the directions were pretty well detailed and easy to follow. As I mentioned before, Emily and I had never made anything like this which led us to have a couple stumbles along the way. We were able to think on our feet and fix small errors when we needed to. I liked the substitute we used for the heavy cream. We realized we would never use heavy cream in the near future so it would be a waste of money to purchase. Plus, it helped make the soup a little bit healthier. Overall the soup was nice and creamy and tangy. It honestly tasted like enchilada soup, so I would say it was a success!
Tip: You can use the leftover soup as a sauce over the top of rice and it is almost better than the soup by itself!
Do you have any Disney Parks recipes you would like to see us try? Leave a comment down below and we will try to find a recipe!
Have A Magical Day!