8ouncesshredded or chopped roasted chickenabout 2 cups
1 ½cupfrozen cornOPTIONAL; about 6 ounces (See Pan-Fried Corn in Ingredient Notes.)
Heat Dutch oven or heavy soup to over medium heat. Add olive oil.Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
Add garlic and sauté one minute more.
Reduce heat to medium-low.To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
Simmer for 5 minutes.
OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
In a larger measuring cup, whisk together masa harina and water. It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
Whisk masa mixture to soup, adding slowly and whisking thoroughly. Simmer soup an additional 5 minutes. If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
Add American and Jack cheeses, and stir until they have completely melted into the soup.
Stir in chicken and (optional) corn.
Simmer an additional minute more to get everything up to heat. Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.
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