Steps
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Cook 1 diced small white onion for 5 minutes, then add 2 minced garlic cloves for 1 minute.
- Add 4 cups of chicken broth, 2 cups of shredded cooked chicken, 1¼ cups of store-bought enchilada sauce, and 425g of canned black beans, drained and rinsed.
- Stir in 400g of canned fire-roasted diced tomatoes with their juices, 115g of canned diced green chilies, and 1 teaspoon of ground cumin. Bring to a simmer, then reduce to medium-low.
- Ladle about half the initial broth volume into a heatproof bowl and whisk in ½ cup of masa harina until smooth. Stir this mixture back into the pot.
- Add 225g of shredded sharp cheddar and 115g of cream cheese. Stir until melted and smooth, then season with salt and pepper.