Cheesy Chicken Enchilada Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 3 cans low-sodium chicken broth, divided
• 1 lb boneless skinless chicken breasts, pounded to an even thickness
• Salt and freshly ground black pepper
• 1 can diced tomatoes with green chilies
• 1 can tomato sauce
• 2 1/2 tsp chili powder
• 2 1/2 tsp ancho chili powder
• 1 1/2 tsp ground cumin
• 3/4 tsp ground coriander
• 1 cup masa harina
• 1 1/4 cups frozen corn
• 1 can black beans, drained and rinsed well
• 1 3/4 cup shredded sharp cheddar cheese
• Shredded cheddar or monterey jack cheese, tortilla strips or crushed tortilla chips, diced Roma tomatoes, diced avocado, chopped cilantro, sour cream

Directions

1. Warm the olive oil in a large pot set over medium heat. Stir in the onion and cook for 2 minutes, then add the garlic and cook for 1 minute more.
2. Add 2 cans of the chicken broth to the pot, then add the chicken and season it with salt and pepper. Bring everything to a boil over medium-high heat, then lower the heat to medium-low, cover the pot, and simmer until the chicken is cooked through, with the center of each piece reaching 165, about 10 – 15 minutes.
3. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it or chop it. While it rests, stir the canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin, and coriander into the soup.
4. In a medium mixing bowl, whisk the remaining 1 can chicken broth with the masa harina until the mixture is smooth and lump-free. Pour it into the soup and stir to combine.
5. Turn the heat down to medium-low, cover the pot, and cook, stirring now and then, until the soup has thickened, about 5 minutes. Add the black beans and corn and cook until warmed through.
6. Take the pot off the heat and stir in the cheddar cheese until it melts into the soup. If you’d like it a little thinner, stir in up to 1 cup water. Serve warm with the toppings you like.