Ingredients1 (14 oz.) can black beans, rinsed and drained1 (14 oz.) can fire-roasted diced tomatoes1 (8.75 oz.) corn, drained1 (4 oz.) can green chiles3 cups low-sodium chicken broth2 cups cooked chicken, shredded1 cup red enchilada sauce1/2 cup cornmeal1 white onion, chopped2-3 cloves garlic, minced1 1/2 tablespoons olive oil2 teaspoons chili powder1/2 teaspoon cuminkosher salt and freshly ground pepper, to tastecheddar cheese, optionalsour cream, optionaltortilla strips, optionalchives/green onion/scallions, chopped, optionalDirectionsHeat oil in a large Dutch oven or stockpot over medium-high heat and saute onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.Add minced garlic and saute for 1-2 minutes, or until fragrant, then mix in cornmeal.Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.Serve hot and enjoy!