YIELD
20 servingsPREP
20 minCOOK
15 minREADY
35 minIngredients
Directions
In large pot, place oil, chicken base, onion and spices.
Sauté 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 sautéed onions, bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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 1½ gallons or 16 to 20 servings.
NOTE: Recipe can be halved
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