Cheesy Chicken Enchilada Soup

Name: Cheesy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tablespoons olive oil; 1 small white onion, peeled and diced; 2 cloves garlic, minced; 4 cups chicken stock; 2 to 3 cups (about 1 pound) shredded cooked chicken; 1 1/4 cups (10 ounces) enchilada sauce, homemade or store-bought; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can fire-roasted diced tomatoes, with their juices; 1 (4-ounce) can chopped green chiles; 1 teaspoon ground cumin; 1/2 cup masa harina; 8 ounces freshly-grated sharp cheddar cheese; 4 ounces cream cheese; fine sea salt and freshly-ground black pepper, to taste; optional toppings: tortilla chips/strips, diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, or pico de gallo