Chicken Enchilada Soup – a quick & easy recipe

INGREDIENTS

2 tbsp

extra virgin olive oil

1 cup

diced white onion

large cloves garlic, minced

1/2 cup

masa harina (corn flour)

3 cups

chicken broth

2 cups

rotisserie chicken, shredded

1 1/4 cups

red enchilada sauce, homemade or store bought (store bought will be a 10 oz can)

1 14 ounce can

black beans, rinsed and drained

1 10 ounce can

Rotel tomatoes with green chiles

1 4 ounce can

chopped green chiles

1 cup

frozen corn

1 tsp

ground cumin

8 oz

sharp cheddar cheese, freshly grated

salt

TOPPINGS: (optional):

grated cheese

chopped fresh cilantro

sour cream

tortilla strips

diced avocado

lime wedges