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Masa Ball Chicken Soup
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Brief Description
Spicy masa ball soup with adobo sauce, chicken, roasted tomatoes and green chiles.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 45 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Nov 27, 2018
Number of Servings:
Ingredients:
- 1 cups - masa harina (instant corn flour)
- 1 1/2 teaspoons - garlic salt
- 1/2 teaspoons - baking powder
- 4 - eggs
- 1/4 cups - canola oil
- 2 tablespoons - sauce from canned chipotles in adobo sauce
- 5 - scallions 3 finely chopped, 2 thinly sliced
- 8 cups - chicken stock
- 2 tablespoons - tomato paste
- 1 1/2 cups - shredded chicken breast meat from store-bought rotisserie chicken
- 1 cans - 14.5 oz. diced roasted tomatoes with green chiles
- 1 teaspoons - lime zest
- 2 teaspoons - lime juice
- 1/4 teaspoons - dried oregano
Directions:
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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