Name: 20-Minute Cheesy Chicken Enchilada Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 -6 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup diced white onion (about 1 small white onion); 2 cloves garlic, minced; 1/2 cup masa harina (corn flour); 3 cups chicken stock; 2 cups cooked, shredded chicken; 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*; 1 (14-ounce) can black beans, rinsed and drained; 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted); 1 (4-ounce) can chopped green chiles; 1/2 teaspoon ground cumin; 8 ounces sharp cheddar cheese, freshly grated; 1 teaspoon salt, or more/less to taste; optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo