Ingredients:

  • 1 tbsp Avocado or Vegetable oil
  • 1 Large yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Salt
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1.5 lbs Boneless, skinless chicken thighs
  • 2 cups Chicken bone broth
  • 10 oz Red enchilada sauce
  • 14.5 oz Fire-roasted diced tomatoes
  • 4 oz Diced green chiles
  • 1 cup Frozen corn
  • 15 oz Black beans, rinsed and drained
  • 4 oz Cream cheese, softened and cubed
  • 1 cup Shredded sharp cheddar cheese
  • 2 tbsp Masa harina

Instructions:

  1. Heat oil in a heavy-bottomed Dutch oven over medium heat. Sauté the diced onions for approximately 5 minutes until translucent.
  2. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast the spices for 60 seconds until fragrant and the oil turns a dark mahogany color.
  3. Add the chicken thighs, bone broth, enchilada sauce, fire-roasted tomatoes, green chiles, frozen corn, and black beans to the pot.
  4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until chicken is tender enough to shred.
  5. Remove the chicken thighs, shred them with two forks, and return the meat to the pot.
  6. Stir in the frozen corn, rinsed black beans, and the masa harina. Note: Whisk the masa with a little broth first to avoid clumps.
  7. Add the cubed cream cheese and shredded cheddar, stirring constantly until the soup is velvety and smooth.
  8. Remove from heat and let it sit for 5 minutes to thicken before serving.