chicken enchilada soup... 20 minutes

the goods:

homemade red sauce:

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon oregano

2 cups chicken stock or broth

soup:

2 tablespoons vegetable oil

1 small white onion, diced (about 1 cup)

2 garlic cloves, minced

1/2 cup masa harina
3 cups chicken stock or broth
2 cups cooked, shredded chicken (I took mine off a rotisserie chicken)
1 and 1/2 cups enchilada sauce (recipe included)
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes, with juices
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt
toppings: tortilla strips, sliced avocado, grated cheese, sour cream, fresh cilantro

Make the sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for 1 minute. Stir in the seasonings, then gradually add in the stock/broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until thick. Set aside.

Make soup: Heat oil in a large stock pot over medium-high heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic and saute for an additional minute until fragrant. Stir in the masa harina and cook for another minute. Pour in half of the chicken stock/broth, and stir to combine. Add in remaining chicken stock.broth and stir to combine, Immediately add the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin; stir to combine. Continue stirring until the mixture reaches a simmer. Reduce heat to medium-low and let simmer for 3 minutes. Stir in the cheese, one handful at a time, until combined. Serve soup with desired toppings and additional salt if needed.