Recipe Detail

Masa Ball Chicken Soup

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  • Brief Description

    Spicy masa ball soup with adobo sauce, chicken, roasted tomatoes and green chiles.

  • Main Ingredient


  • Category:  Soups

  • Cuisine:  Southwestern

  • Prep Time:  45 min(s)

  • Cook Time:  45 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

  • Posted By:  mcarr

  • Posted On:  Nov 27, 2018

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Number of Servings:


  1. 1 cups - masa harina (instant corn flour)
  2. 1 1/2 teaspoons - garlic salt
  3. 1/2 teaspoons - baking powder
  4. 4 - eggs
  5. 1/4 cups - canola oil
  6. 2 tablespoons - sauce from canned chipotles in adobo sauce
  7. 5 - scallions 3 finely chopped, 2 thinly sliced
  8. 8 cups - chicken stock
  9. 2 tablespoons - tomato paste
  10. 1 1/2 cups - shredded chicken breast meat from store-bought rotisserie chicken
  11. 1 cans - 14.5 oz. diced roasted tomatoes with green chiles
  12. 1 teaspoons - lime zest
  13. 2 teaspoons - lime juice
  14. 1/4 teaspoons - dried oregano


In a small bowl, whisk together masa harina, garlic salt and baking powder with 1 teaspoon of pepper.

In a large bowl, whisk together eggs, oil, adobo sauce and chopped scallions with 1 tablespoon water. Add masa mixture and stir until combined. Refrigerate until firm, at least 30 minutes.

Meanwhile, in a large wide pot, bring stock, tomato paste and 2 cups of water to a simmer over medium-low heat.

Line a baking sheet with plastic wrap. Using wet hands, form masa mixture into 16 one-inch balls., and place on the baking sheet. Gently add masa balls to the pot one at a time. Cover and simmer over medium-low heat until firm, about 20 to 25 minutes.

Gently divide masa balls among 4 bowls. Stir the chicken, tomatoes and their juices, lime zest and lime juice along with oregano into the soup. Cover and cook over medium-high heat until flavors meld, about 10 minutes.

Season soup with salt and pepper and pour over masa balls. Top with remaining sliced scallions.


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