Sam's Chicken Tortilla Soup

There are so many variations of chicken tortilla soups out there, but here's Sam's favorite recipe.  You can easily add other veggies (like corn) if you want or more cheese if you desire.  For us, we like it just like this.....

Ingredients

2 Tbls. oil (we use avocado, but any vegetable oil will work)
1 c. diced, white onion
2 cloves garlic, minced
1/2 c. Masa Harina (not cornmeal, Masa Harina)
3 c. chicken stock (we prefer the organic one by Imagine)
2 c. cooked, shredded chicken  (you can do this however you want, but Sam's method is posted below)
1-1/4 c. (or 10oz can) enchilada sauce (if you like hot, use a hot variety.  if not, go mild)
1 14oz can black beans, rinsed and drained
1 14.5oz can diced tomatoes, with juices
1 4oz can green chili peppers (these are often mild, sometimes you can find hot, if that's how you like it)
1/2 tsp. Cumin
2-4oz shredded, sharp cheddar cheese (add however much cheese you like, we use around 2oz in the soup)
1 tsp. salt

Optional toppings: tortilla chips, avocado, grated cheese, sour cream, cilantro)

Sam's method for preparing the chicken

• Preheat oven to 350 degrees.
• Season the chicken with Mexican spice blend (we use 2-3 breast halves and Penzey's Bold Taco Seasoning).
• Brown chicken in frying pan with a little avocado oil.
• Add 1 10oz can of enchilada sauce (this is in addition to what is listed under the Ingredients above)
• NOTE - assuming your pan is ovenproof, otherwise move the chicken to an ovenproof dish, then add sauce)
• Cover and cook for 45-60 until you can pull apart with a fork.  Shred for soup.

Directions

1. Heat the oil in a large pot over medium-high heat.  Add the onions and saute until translucent (about 5 minutes).  Add the garlic and saute for an additional minute; don't let the garlic burn.
2. Stir in the Masa Harina.  Lower the heat to medium and cook for around 5 minutes.  Don't let it burn, but you need to cook it to avoid the soup being gritty.  It will get this lovely toasted corn smell.
3. Pour about a half of the chicken stock into the pot slowly, stirring stir til smooth and combined. 
4. Add the remaining broth, chicken, enchilada sauce, black beans, tomatoes, chili peppers, and cumin.  Stir until combined and continue stirring until soup starts to simmer.  Reduce heat and let simmer for about 20 minutes, stirring occasionally.
5. Slowly stir in the cheese and add salt to taste.
6. Serve with desired toppings.  We usually have a little cheese, crushed tortilla chips, and cilantro.
7. Enjoy!!

Spicier variation - we like it hot!
If we can find a good, hot enchilada sauce and hot green chili peppers, we're pretty happy.  Most of the time we can't find this easily so we kick it up with some serrano and habanero pepper.  Of course that's to taste, but we use about half of a small-medium serrano and a quarter of a small habanero.  This gets added with the onion at the beginning.