Ingredients
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 tomatoes
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
Instructions
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.
We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.