Shredded chicken, use breast meat from rotisserie chicken, or cook up a couple breasts, then shred
1 can black beans, drained and rinsed
1 can corn, drained
3 Tbls. masa flour
Water – enough to make a runny paste with the masa (about 1/3-1/2 c.)
2 oz. cream cheese
1/2 tsp. chipotle chili powder (add if you want it a bit spicier)
salt & pepper
For the toppings:
Shredded cheddar cheese
In soup pot, heat oil. Add onions and bell peppers, a pinch of salt and pepper. Saute over medium heat until they soften, then add garlic and cook about a minute or so more.
Add broth, tomatoes with their juice, and enchilada sauce.
In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that’s thick but still pours (kind of like the texture of a thick salad dressing). Slowly pour masa into soup while stirring to combine.
Add beans, corn, chicken and cream cheese. Stir to combine and let the cream cheese melt.
Taste soup and add chipotle powder if you want more spice (or your favorite chili powder).