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Heat your olive oil in a stock pot over medium heat. Add onion and cook about 5 minutes, or until translucent. Add the garlic cloves and cook another minute.
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Add half the chicken broth and then whisk in the masa harina. Add the remaining chicken broth and stir.
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Add the chicken, enchilada sauce, green chilis, black beans and diced tomatoes. Stir to combine.
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Let cook 5 minutes or until pot starts to simmer. Add cumin, chili powder, salt and pepper.
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Reduce heat to low and add your shredded cheese, stirring as you go. Let cook another 5 minutes or until everything melts. You can either serve now or let simmer. Keep the heat very low and stir frequently so the soup doesn't stick to the bottom. Check for seasonings and add more as desired.
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Serve with garnishes and enjoy!