Add olive oil into a large pot or Dutch oven on medium heat. Add in onions, shallots, and garlic, and sauté for 3-4 minutes, until onions become translucent.

Add masa harina and cook for 1 minute, stirring constantly so the masa harina doesn’t get stuck to the bottom.

Add the chicken broth and enchilada sauce, stir until combined before adding in the shredded chicken, fire roasted diced tomatoes, navy beans, green chilies, corn, and jalapeno. 

Simmer the soup for 10 minutes, stirring occasionally. Serve when done.

Optional: when done, remove the soup from heat and stir in cream cheese to make the enchilada soup creamy.