1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground
cumin
2 tsp.
chili powder
2 tsp. granulated Garlic
1/2 tsp.
cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
Please note you must mix in the mesa harina into 1 quart of broth completely. If you add the masa harina into the soup directly it will be difficult to mix in and may be lumpy. If you feel 2 cups is too much masa harina I have made the soup with 1 1/2 cups successfully.
I make this soup but add i can of enchilada sauce, maybe Diane is missing.
My husband loves this soup I have also made it with shredded pork. Very good
This was not what we expected. This slightly tasted like Chilis soup. We followed the directions above and we were disappointed with the taste. We will stick to Chili’s for this soup.
OMG! Spot on! I always come here for great food recipies, bu have never left a comment until now! WOW! Awesome…what else can I say! Deffinately need 2 cups of flour! Have a great day! Now I just need the green beans from Outback and I will be set! LOL
Alexis