Step 1

Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.

Step 2

Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.

Step 3

Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.

Step 4

Take the pot off of the heat and stir in the cream cheese. Stir until it’s melted into the soup. Ladle into bowls and top each with garnishes.