Cheesy Chicken Enchilada Soup

2 Tbs. vegetable oil
1 diced white onion
2 cloves garlic, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cup red enchilada sauce
1 can (14oz) black beans, drained and rinsed
1 can (14oz) diced tomatoes, with juices
1 can (4oz) green chiles
1/2 tsp. cumin
8 oz shredded cheddar cheese
salt to taste
topping ideas: tortilla chips, diced avocado, cheese, sour cream, cilantro, etc.

1. Heat oil over medium-high heat. Add onion and saute for 5 minutes, or until translucent. (We hate crunchy onions so I would cook them down to near nothing haha) Add garlic and saute one minute. 
2. Stir in masa harina and cook for another minute or until incorporated. (This is corn flour. I didn't want to buy a whole bag for one recipe so I'm just going to use regular flour as the thickener.)
3. Pour in half of the chicken stock, and stir until completely combined. Add in additional stock and stir.
4. Add in chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin. Stir.
5. Reduce heat to medium-low and let simmer for 3 minutes. Stir occasionally.
6. Add in cheese, one hand full at a time, until combined. Taste and season with more salt if necessary.
7. Serve with desired toppings. 

This is a new recipe I have never tried before but it sounds delicious and simple to put together.