Chicken Enchilada Soup

Ingredients

• 2 teaspoon solive oil
• 1/2 cup oniondiced
• 1 teaspoon garlicminced
• 1/2 cup masa harina corn flour
• 4 cup schicken broth
• 2 cup scooked chickenshredded or cubed
• 10 ounce can red enchilada sauce
• 15 ounce can black beansdrained and rinsed
• 14.5 ounce can diced tomatoesdo not drain
• 4 ounce can diced green chiles
• 1/2 cup corn kernelsfrozen, fresh or can ned
• 1 cup shredded cheddar cheese
• 2 tablespoon scilantrochopped
• salt and pepper to taste
• assorted toppings such as tortilla strips, sour cream and avocado

Instructions

1. Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3 4 minutes. Add the garlic and cook for 30 seconds.
2. Stir in the masa harina and cook for one more minute.
3. Pour in the chicken stock and stir until well combined.
4. 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 10 minutes.
5. Add the cheese, whisking to combine well.
6. Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.