Chicken Enchilada Soup
- 4 cups chicken stock
- 1 cup masa harina
- 2 cups enchilada sauce (or a 10 ounce can and 1/2 a cup of water)
- 15 ounces crushed tomatos
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 4 ounces green chilies
- 11 ounces roasted corn drained (you can also use regular corn or a cup of frozen corn)
- 15 ounces black beans drained and rinsed
- 1 pound chicken
- Whisk the chicken stock and masa harina together in the base of the slow cooker.
- Pour in the enchilada sauce, crushed tomatoes, garlic, and spices. Give it a stir.
- Stir in the roasted corn, black beans, and chicken.
- Cook on high for 3 to 4 hours or low for 6 to 8. Remove the chicken from slow cooker, shred, and return to the soup.
- Add sour cream, shredded cheese, and pickled jalapenos on top (optional)