Chicken Enchilada Soup

 

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion diced
• 2 to 3 garlic cloves minced
• 1/2 teaspoon ground cumin
• 1/2 cup masa harina
• 3 cups chicken stock or broth low sodium
• 2 cups cooked shredded or chopped chicken I just use a rotisserie chicken
• 14 ounces enchilada sauce I used O Organics Enchilada Sauce
• 15 ounce can black beans rinsed well, drained
• 1 cup frozen corn kernels
• 15 ounces can diced tomatoes fire roasted tomatoes are delicious in this recipe
• 4 ounces can chopped green chiles
• salt and pepper to taste
• 4 ounces cream cheese room temperature, cubed
• 4 ounces sharp cheddar cheese grated, about 1 cup
• 4 ounces Monterey Jack cheese grated, about 1 cup

Optional Toppings

• cilantro, sour cream, tortilla chips or strips, avocado, diced tomato, shredded cheese, green onions

Instructions

• Heat olive oil in a large pot or dutch oven over medium high heat. Add the chopped onions and cook until translucent, about 4 minutes. 
• Add the minced garlic and ground cumin and cook for an additional minute.
• Stir in the masa harina and cook for one more minute. Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock.
• Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom. 
• Stir in the cream cheese until melted. Add in the cheddar cheese and Monterey Jack cheese a handful at a time, stirring until melted before adding more.
• Serve immediately with assorted toppings as desired.