This quick and easy Chicken Enchilada Soup recipe is cheesy, thick, and deliciously loaded with black beans, corn, tomatoes, green chili, and cheese! The best part is that it’s ready in 30 minutes or less!
In large pot over medium-high heat add oil and preheat for 1 minute. Add onion and sauté until onions are translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add masa harina and cook, stirring constantly, for 1 minute.
Pour in chicken broth while stirring constantly; scraping up any brown bits from bottom of pot. Stir in chicken, enchilada sauce, black beans, Rotel, green chilies, and corn. Bring mixture to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn heat off and stir in cheese until melted and combined. Season with salt to taste. Serve with optional toppings.