Sopa cremosa de enchiladas de pollo

Ingredientes

• 1 tbsp Olive Oil
• 1 large Yellow Onion, chopped
• 4 cloves Garlic, minced
• 2 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tsp Dried Oregano
• 1.5 lbs Boneless, Skinless Chicken Breasts
• 1/4 cup Masa Harina
• 1/2 cup Cold Water
• 1 cup Frozen or Canned Corn, drained
• 8 oz Full-Fat Cream Cheese, cubed and softened
• 1 cup Shredded Monterey Jack and Cheddar Cheese blend, divided
• Salt and Black Pepper, to taste
• Optional Toppings: Crispy tortilla strips, diced avocado, sour cream, fresh cilantro, lime wedges, cotija cheese, sliced jalapeños

Preparación

1. 1

   Heat olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

2. 2

   Sprinkle the chili powder, cumin, and oregano over the onions. Stir constantly for 30-45 seconds to 'bloom' the spices. Immediately pour in the chicken broth, enchilada sauce, diced tomatoes with green chiles, and diced green chiles. Stir to combine, scraping up any browned bits from the bottom.

3. 3

   Carefully place the chicken breasts into the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through (165°F / 74°C).

4. 4

   Remove the cooked chicken to a cutting board. In a small bowl, whisk the masa harina with 1/2 cup of cold water to form a smooth slurry. Pour the slurry into the simmering soup while whisking constantly. Allow the soup to simmer for 5-10 minutes to thicken. While it simmers, shred the chicken using two forks.

5. 5

   Reduce the heat to the lowest setting. Add the softened, cubed cream cheese and stir until it melts completely into the soup. Stir in the shredded chicken, black beans, corn, and half of the shredded cheese. Heat through gently for a few minutes, ensuring the soup does not boil. Season to taste with salt and pepper before serving.