Prep: 10 min

Cook:  20 min

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped (see note)
• 1/2 cup masa harina
• 2 cups chicken broth
• 10 oz red enchilada sauce
• 2 cups cooked diced chicken breast
• 14 oz canned Black beans
• 10-ounce Rotel (mild or spicy)
• 1/2 teaspoon kosher salt
• 4 ounces cream cheese, cubed

Garnishes

• Tortilla chips or Fried Corn Tortilla strips
• Shredded cheddar cheese
• Chopped cilantro
• Diced Avocado

Directions

1. Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they soften.
2. Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.
3. Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.
4. Remove from heat and stir in the cream cheese. Stir until it’s melted into the soup. Ladle into bowls and top each with your favorite garnishes.