20 Minute Chicken Enchilada Soup

Olive oil for drizzling

- medium onion, diced

Salt and pepper

flour

- tablespoons of tomato paste

- cups of chicken stock

jar of salsa verde

can of enchilada sauce - medium or hot - whatever your preference

can of diced tomatoes

can of black beans, drained and rinsed

can of corn, drained

shredded (rotisserie or leftover) chicken

Juice from 1/2 of one lime

cilantro, finely minced

sharp cheddar cheese, shredded