Ingredients Jump to Instructions ↓

  1. 1/2 Cup vegetable oil

  2. 1/4 Cup chicken base

  3. 3 Cups diced yellow onions

  4. 2 Teaspoons ground cumin

  5. 2 Teaspoons chili powder

  6. 2 Teaspoons granulated garlic

  7. 1/2 Teaspoon cayenne pepper

  8. 2 Cups masa harina

  9. 4 Quarts water (divided)

  10. 2 Cups crushed tomatoes

  11. 1/2 Pound process American cheese, cut in small cube

  12. 3 Pounds cooked, cubed chicken

Instructions Jump to Ingredients ↑

  1. 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, 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. NOTE: Recipe can be halved


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