Ingredients
2tspsolive oil
½cuponiondiced
1tspgarlicminced
½cupmasa harina corn flour
4cupschicken broth
2cupscooked chickenshredded or cubed
10ozred enchilada sauce(1 can)
15ozblack beans(1 can), drained and rinsed
14.5ozdiced tomatoes(1 can), do not drain
4ozdiced green chiles(1 can)
½cupcorn kernels(frozen, fresh or canned)
1cupcheddar cheeseshredded
2tbspscilantrochopped
Salt and pepperto taste
assorted toppings such as tortilla strips, sour cream and avocado
Preparation
Heat the olive oil in a large pot over medium high heat.
Add the onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for 30 seconds.
Stir in the masa harina and cook for one more minute.
Pour in the chicken stock and stir until well combined.
Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8 to 10 minutes.
Add the cheese, whisking to combine well.
Sprinkle the cilantro over the top of the soup.
Serve immediately with assorted toppings as desired.
