Vegetable Oil 2 tbsp
diced white onion 1 cup (about 1 small onion)
garlic, minced 2 cloves
masa harina (corn flour) 1/2 cup
chicken stock 3 cups
shredded chicken (cooked) 2 cups
red enchilada sauce
(homemade or store brought) 11/4 cup (110 ounce can)
can black beans, rined &
drained 1 (14 ounce)
diced tomatoes with
juice 1 (14 ounce)
chopped green chilies 1 (4 ounce)
ground cumin 1/2 tsp
sharp cheddar cheese
freshly grated 8 ounces
salt 1 tsp or to taste
1. Heat the oil in a large stock over medium- high heat. (To save time, peel and dice the onion for the minute or so that the oil heats). Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chilies, salt and cumin
and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.
prep time- 5 mins
cook- 15 mins
total- 20 mins