Masa Soup Recipes

Steps:

• In a soup pot, heat olive oil and sauté the onions for 4-5 minutes over medium heat.
• Add water, broccoli with stems, cauliflower, and carrots, salt and mixed seasonings.
• Cook until broccoli heads and cauliflower heads are tender, about 10 minutes. Put 3/4 tender vegetables in a blender. Set aside the remaining tender vegetables.
• Continue cooking until broccoli stems and carrots are tender, 5-10 minutes more. Add them to the blender along with all the liquids and any remaining onion pieces. Blend all the vegetables in the blender until smooth. (Add a splash of water or chicken broth if necessay to blend.)
• In a bowl, mix masa harina and chicken broth until smooth. Add to soup pot and cook over medium heat until thick, 3-5 minutes.
• To the soup pot, add blended vegetables, Velveeta cheese and pepperjack cheese. Turn heat to medium low and stir until cheese is melted.
• Chop reserved tender vegetables into a small dice and add to pot. Let everything simmer for a few minutes for flavors to blend. Taste and adjust seasonings as desired.

Steps:

• In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
• Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
• In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
• Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.