Masa Soup

Bring a pot of water to a boil; cook chicken in boiling water until no longer pink in the center 7 to 10 minutes. Remove chicken from water let cool and shred.

Combine chicken broth black beans 1 cup water and enchilada sauce in a large pot; bring to a boil.

Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent 5 to 10 minutes. Add onion mixture chili powder 1 teaspoon salt and cumin to the broth mixture.

Mix masa 2/3 cup water and 1/8 teaspoon salt together in a bowl until evenly combined; form into small balls. Add masa balls and shredded chicken to the broth mixture.

Cook until heated through and masa balls are cooked through 15 to 20 minutes. Stir Cheddar cheese into soup until melted about 5 minutes. Ladle soup into bowls and garnish with cilantro and sour cream.