How to make it

  • In a large pot over medium heat, cook chicken thighs in oil until well browned on all sides and cooked through. Remove, dice and set aside.
  • Cook onion and garlic in remaining oil in the same pan as the chicken and cook until onions are translucent. (about 15 min) Pour in chicken broth.
  • In a bowl, whisk together masa harina and 3 cups water until well blended. Pour into pot. Add enchilada sauce, tomatoes, beans, corn, salt, chili powder and cumin. Bring to a boil. Reduce heat and simmer for 45 minutes, until thickened.
  • Take 2 tortillas, slice in half, then cut into strips. In a small pan add ½" of oil and fry strips till crispy.
  • When soup is done top with chopped cilantro, dollop of sour cream, some shredded cheese and sliced some avocado.

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