This soup is another one of my staff potluck hits. It’s thick, hearty, and pretty darn healthy, too. Now what’s not to love about that? Here is my heavily modified adaptation from an Allrecipes submission. Feel free to add/omit/substitute any of the ingredients as needed.
**This is also a perfect leftover turkey dish. Just sub out the chicken for turkey and you’re good to go!
Chicken Enchilada Soup
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook the onion, red bell pepper, and garlic in remaining oil until softened. Pour in 7 cups of chicken broth.
In a small bowl, whisk together the masa harina and 1 cup broth until well blended. Pour into pot with enchilada sauce, salt, both chili powders, and cumin. Bring to a boil.
Shred the cooked chicken and add it to the pot along with the corn and black beans. Reduce heat and simmer 30 to 40 minutes, or until thickened. Adjust seasonings as necessary. Remove from heat and stir in cilantro. Serve with tortilla chips.