Party Enchilada Soup | Gold'n Plump

Ingredients

• 1 tablespoon olive oil
• 4 to 6 (20 ounces) Gold'n Plump® Boneless Skinless Thighs, cut into chunks
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 1 quart low-sodium chicken broth
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes with juices
• 1 can (10 ounces) red enchilada sauce
• 1 can (4 ounces) diced jalapeño chiles, drained
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/3 cup very fine cornmeal or masa harina
• 2 cups frozen whole kernel corn
• 1 can (15 ounces) cooked black beans, drained