Step 1

Heat oil in a large saucepan over medium heat. Add the diced chicken and chopped onion. Cook until chicken is no longer pink and the onions are translucent.

Step 2

Add the garlic, bell pepper and corn. Cook for about 2 minutes, then sprinkle with flour and stir until incorporated.

Step 3

Stir in chicken broth, enchilada sauce, chili powder, pepper, sugar, hot sauce and Worcestershire sauce. Bring to a boil. Lower the heat and simmer for 15 minutes.

Step 4

Stir in sour cream, cheddar cheese and black beans.

Step 5

Garnish with tortilla strips, cheese, sour cream, chopped cilantro and green onions.