- 10
- 10 mins
- 25 mins
Ingredients
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cup diced yellow onions (about 3 medium onions)
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cups masa harina
- 4 quarts water
- 2 cups crushed tomatoes
- 1/2 pound processed American cheese, cut in small cubes
- 3 pounds diced cooked chicken (you can use 2 rotisserie chickens)
Preparation
Step 1
In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve. Add to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.) Stir in the remaining 3 quarts water and the tomatoes. Let the soup return to a boil, stirring occasionally.
Add the cheese. Cook, stirring occasionally, until the cheese melts. Add the chicken and heat through.
Please note that you must incorporate in the masa harina into the water completely first. If you add the masa harina into the soup directly, it will be difficult to blend in and may be lumpy. If you feel 2 cups masa harina is too much, I have made the soup with 1 1/2 cups with good results.