Chicken Enchilada Soup

• 2 tablespoons extra virgin olive oil
• 1 medium onion diced
• 2 to 3 garlic cloves minced
• 1/2 teaspoon ground cumin
• 1/2 cup masa harina
• 3 cups chicken stock or broth low sodium
• 2 cups cooked shredded or chopped chicken I just use a rotisserie chicken
• 14 ounces enchilada sauce I used O Organics Enchilada Sauce
• 15 ounce can black beans rinsed well, drained
• 1 cup frozen corn kernels
• 15 ounces can diced tomatoes fire roasted tomatoes are delicious in this recipe
• 4 ounces can chopped green chiles
• salt and pepper to taste
• 4 ounces cream cheese room temperature, cubed
• 4 ounces sharp cheddar cheese grated, about 1 cup
• 4 ounces Monterey Jack cheese grated, about 1 cup

Optional Toppings

• cilantro, sour cream, tortilla chips or strips, avocado, diced tomato, shredded cheese, green onions