Masa Soup Recipes

Steps:

• In a soup pot, heat olive oil and sauté the onions for 4-5 minutes over medium heat.
• Add water, broccoli with stems, cauliflower, and carrots, salt and mixed seasonings.
• Cook until broccoli heads and cauliflower heads are tender, about 10 minutes. Put 3/4 tender vegetables in a blender. Set aside the remaining tender vegetables.
• Continue cooking until broccoli stems and carrots are tender, 5-10 minutes more. Add them to the blender along with all the liquids and any remaining onion pieces. Blend all the vegetables in the blender until smooth. (Add a splash of water or chicken broth if necessay to blend.)
• In a bowl, mix masa harina and chicken broth until smooth. Add to soup pot and cook over medium heat until thick, 3-5 minutes.
• To the soup pot, add blended vegetables, Velveeta cheese and pepperjack cheese. Turn heat to medium low and stir until cheese is melted.
• Chop reserved tender vegetables into a small dice and add to pot. Let everything simmer for a few minutes for flavors to blend. Taste and adjust seasonings as desired.

Steps:

• For the masa ball: In a bowl, mix together the masa harina, manteca, horseradish, salt, baking powder, eggs and 3/4 cup water until completely combined. Refrigerate for at least 1 hour.
• For the enriched broth: In a large pot, add the chicken stock, chicken legs and onions. Place over medium heat and bring to a simmer. Cook until reduced by one-quarter, about an hour. Strain the broth, discarding the onions. Remove and discard the chicken skin, then shred the meat and set aside. Season the broth with the vinegar and some salt.
• For the composed soup: In a pot on medium-high heat, bring the enriched broth back to a simmer. Form the masa mixture into 8 balls and add to the broth. Cook until the centers of the balls are hot, about 5 minutes. Add the celery, carrots and reserved shredded chicken and cook until the soup is almost boiling, another 2 minutes. Mix in the cilantro and serve.

Steps:

• In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
• Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
• In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
• Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.