Masa Ball Chicken Soup Tell a Friend

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  • 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.

    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
    Cook Time: 45 min

    Posted By:


    Posted On:

    November 27, 2018

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