I adapted this recipe from a restaurant recipe a number of years ago. This is a hearty soup that is even pleasing to those people who claim soup isn’t dinner. Not to mention it will feed a big ol’ crowd.
This is on my meal plan to make tonight.
½ cup oil
2 cups Yellow Onion, diced
2 tsp Ground Cumin
2 tsp Chili Powder
2 tsp Granulated Garlic
½ tsp Cayenne Pepper
2 cups Masa Harina
4 qts Chicken Broth
2 cups Crushed Tomatoes
½ lb Monterey Jack Cheese, cut in small cubes
2-3 lbs Chicken, cooked and shredded
Heat a large pot over medium-high heat, add oil, onion and spices. Saute until onions are soft and translucent, about 5 minutes.
In a bowl, combine masa harina with 1 quart of broth. Stir until lumps dissolve.
Add the masa to the broth. Cook for 2-3 minutes, whisking constantly. Cooking the masa this way will ensure the soup doesn’t have a raw flour taste.
Add remaining broth and tomatoes; let mixture come to a boil, stirring occasionally. Add jack cheese to soup.
Continue to cook, stirring occasionally until cheese melts. Add chicken and heat through.
Garnish bowls of soup with, crumbled tortilla chips, additional cheese, and avocado slices.
This is a big recipe that makes 1 ½ gallons, or 16-20 servings, but it can be easily halved. This soup freezes exceptionally well.
Note: My family of four ate this for dinner last night. This morning after the soup had completely cooled in the refrigerator over night, I was able to put two additional dinners and enough for one lunch, for the girls and I, in the freezer! Not bad for one pot of soup. Also of note, this recipe was really cheap to make. I used the leftover chicken from the roast chicken I made the night before. It was a $13 organic chicken but split across four dinners, it only cost $3.25 per meal. The broth was also homemade from the roast chicken so that didn’t cost me anything!
(Linked to Try A New Recipe Tuesday)