Chicken Enchilada Soup

1 lb boneless/skinless chicken

1 Tbs vegetable oil

1/2 cup diced onion

1 clove garlic-minced

1 quart chicken broth

1 cup masa harina(corn flour)

3 cups water-divided

1 can enchilada sauce

2 cups cheddar cheese-shredded

1 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1 can black beans

1 can corn

In a large pot over medium heat cook chicken in oil until well browned on all sides.  Remove and set aside.  Cook onion and garlic in remaining oil until onions are translucent.  Pour in chicken broth.  In a bowl, whisk masa harina and 2 cups water until well blended.  Add the masa harina slowly to keep from getting lumpy.  Pour into pot with remaining cup of water, enchilada sauce, cheese, salt, chili powder, cumin, black beans, and corn.  Bring to a boil. Shred chicken and add it to the pot.  Reduce heat and simmer 30-40 minutes until thickened.  

May also be cooked in slow cooker. Follow directions for chicken.  Cook onions and garlic and place in slow cooker.  Add all other ingredients as directed except do not add the cheese until 15 minutes prior to serving.