• Add olive oil to a small Dutch oven or soup pot over medium high heat. Lightly season chicken with salt and pepper. Once oil begins to smoke, add chicken and cook through, about 4 minutes on each side.
  1 tablespoon olive oil

  1 uncooked chicken breast

  salt and pepper
• Add onion to hot pot and cook several minutes, until translucent. Whisk in tomato paste, green chilies, garlic and spices. Cook 1 minute. Add some of the broth to deglaze pot then add remainder of broth and enchilada sauce and bring to a boil. Shred or cube chicken once cool enough then add to soup.
  1/4 medium yellow onion

  1/2 tablespoon tomato paste

  1 clove garlic

  1/2 teaspoon chili powder

  1/2 teaspoon ground cumin

  1 pinch cayenne pepper

  1/2 can mild green chilies

  2 cups chicken broth

  3/4 cup enchilada sauce

  1/2 cup frozen roasted corn
• Reduce heat and simmer for 20 minutes, stirring occasionally.

Make a slurry

• Take ½ cup of liquid from soup and stir in the masa harina. Whisk until completely combined then slowly pour into pot while stirring until soup thickens.
  1½ tablespoon masa harina
• Serve with a garnish with a small dollop of sour cream, grated cheddar cheese and a good pinch of chopped cilantro.
  1 tablespoon sour cream

  1/2 tablespoon cilantro

  grated cheddar cheese