Chicken Enchilada Soup

I've been making a lot of soups and stews this winter. They make great lunches that are quick to grab in the morning as I am running out the door. This soup was inspired by a recipe I found on Pinterest. I added sweet potatoes and fresh cilantro, two ingredients that will brighten any soup!

Chicken Enchilada Soup

Olive oil
1 large Yellow Onion, chopped 
1 large Green Bell Pepper, chopped
1 medium Sweet Potato, cubed
1 Tbsp Garlic, crushed and diced
1 lb. boneless skinless chicken breasts, cooked in a separate pan
1 cup Corn, frozen or canned
1 can Black Beans, drained and rinsed well 
1 can diced Tomatoes with green chilies
1 (8 oz) can Tomato Sauce
2 1/2 tsp. Chili Powder
dash of Chipotle pepper
1 1/2 tsp. ground Cumin 
1/2 tsp. ground Coriander
1 carton + one cup of low sodium Chicken Broth 
1 large clump of fresh Cilantro, washed,   de-stemmed, and chopped
2 Tbsp. Lemon Juice 
1/3 cup Masa Harina
1 cup shredded Cheddar Cheese 
Salt and pepper to taste

Optional toppings: Shredded cheese and tortilla strips or crushed tortilla chips

In a large pot, saute onions, peppers, sweet potatoes, and garlic with olive oil. In a separate skillet, cook chicken until browned, then set aside and shred/cube when cooled. When vegetables are tender, add beans and corn. Cook for a few more minutes, and then add diced tomatoes, tomato sauce, and spices. Stir well, and then add the carton of chicken broth, cilantro, and lemon juice.

In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir. Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 - 10 minutes. Reduce heat to low. Add in cheddar and stir until melted. Stir in up to 3/4 cup water to thin slightly if desired/needed. Serve warm with desired toppings.