20-Minute Chicken Enchilada Soup

Ingredients

• Salt - 1 teaspoon. (You can take more or less to taste)
• Sharp cheddar cheese - 8 ounces. (Freshly grated)
• Ground cumin - 1/2 teaspoon.
• Green chilies (Chopped) - 1 Can or 4 ounces.
• Diced tomatoes (With juices) - 1 Can or 14 ounces.
• Black beans - 1 Can or 14 ounces. (Rinsed and drained)
• Red enchilada sauce - 1 1/4 cups or one 10-ounce Can. (You can use homemade or store-bought)
• Cooked, shredded chicken - 2 cups.
• Stock -Chicken - 3 cups.
• Masa Harina (Corn flour) - 1/2 cup.
• Garlic clove - 2 nos. (Minced)
• White onion (Diced) - 1 cup.
• Vegetable oil - 2 tablespoons.
• You can keep Pico de Gallo, chopped fresh cilantro, sour cream, grated cheese, sliced or diced avocado and tortilla chips as toppings. (Optional)