Cheesy Chicken Enchilada Soup

Ingredients

• 2 tablespoons olive oil
• 1 small white onion (peeled and diced)
• 2 cloves garlic (minced)
• 4 cups chicken stock
• 2 to 3 cups (about 1 pound) shredded cooked chicken
• 1 1/4 cups (10 ounces) enchilada sauce
• 1 (15-ounce) can black beans (rinsed and drained)
• 1 (15-ounce) can fire-roasted diced tomatoes (with their juices)
• 1 (4-ounce) can chopped green chiles
• 1 teaspoon ground cumin
• 1/2 cup masa harina
• 8 ounces freshly-grated sharp cheddar cheese
• 4 ounces cream cheese
• fine sea salt and freshly-ground black pepper (to taste)
• optional toppings: tortilla chips/strips (diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, or pico de gallo)

Steps

1. 1

   Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring frequently.

2. 2

   Simmer. Add the chicken stock, cooked chicken, enchilada sauce, black beans, tomatoes, green chiles, cumin and stir to combine. Continue cooking the soup until it reaches a simmer, then reduce heat to medium-low to maintain the simmer.

3. 3

   Mix in the masa harina. Ladle out 2 cups of the hot broth into a heatproof bowl or measuring cup. Add the masa harina and whisk until combined. Add the mixture back to the hot soup and stir until combined.

4. 4

   Add the cheeses. Add the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.

5. 5

   Serve. Serve warm, garnished with lots of your favorite toppings.