Chicken Enchilada Soup

Heat olive oil in a large pot or dutch oven over medium high heat. Add the chopped onions and cook until translucent, about 4 minutes.

Add the minced garlic and ground cumin and cook for an additional minute.

Stir in the masa harina and cook for one more minute. Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock.

Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom.

Stir in the cream cheese until melted. Add in the cheddar cheese and Monterey Jack cheese a handful at a time, stirring until melted before adding more.

Serve immediately with assorted toppings as desired.