Step 1

Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.

Step 2

Stir in the masa harina and cook for one more minute.

Step 3

Pour in the chicken stock and stir until well combined.

Step 4

Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.

Step 5

Add the cheese, whisking to combine well.

Step 6

Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.