VEGETABLE SOUP WITH MASA HARINA
I recently posted a recipe, Mexican Chicken Vegetable Soup, which is thickened with masa harina. I had not used masa harina before making this soup, and I really liked its flavor. So I wondered what other soups I could make with it. I love its use in this soup of broccoli and other vegetables.
Provided by Ruth Ann Vokac @mansfieldra
Categories Vegetable Soup
Number Of Ingredients 12
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.
CHICKEN ENCHILADA SOUP III
This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.
Provided by KMHIX
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290 calories, Carbohydrate 13.8 g, Cholesterol 74 mg, Fat 16.3 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 8.6 g, Sodium 512.2 mg, Sugar 0.7 g
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