Add olive oil to a pan and brown the chicken breast for 4-5 minutes on each side. Set aside to cool and then shred into pieces. 

Prep your Pico de Gallo. Chop the onion, jalapeno, tomato, and cilantro. Mix them together in a bowl and chill it in the fridge.

Add a dash of oil, to a medium to large pot, and add your onions and garlic. Cook these for about two minutes. The onions should become translucent. 

Add chicken stock.

In a separate bowl, mix your masa harina with the water until it is combined. This will make it easier to incorporate into the rest of the ingredients. The add it to your broth.

Add the spices, enchilada sauce (or taco sauce), and cheese. Bring it to a boil, whisking it the entire time. Whisking is important because otherwise the cheese will sink to the bottom and burn.

Once your mixture is at a boil, lower the temperature to a simmer and add the chicken and beans.

Let the soup simmer for 30 minutes, stirring occasionally.

Plate and garnish with your pico de gallo and corn chips!