Brown Family

Ingredients

• ½ cup vegetable oil
• ¼ cup chicken base
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons granulated garlic
• ½ teaspoon cayenne pepper
• 1 to 2 teaspoons salt, to taste
• 1½ cups masa harina (original recipe uses 2 cups — reduced here, was too thick)
• 4 quarts water, divided
• 2 cups crushed tomatoes
• ½ pound processed American cheese, cut into small cubes
• 3 pounds diced cooked chicken (2 rotisserie chickens work well)

Instructions

1. In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
2. In a pitcher or large measuring cup, whisk the masa harina into 1 quart of the water until all lumps dissolve. Add to the pot and bring to a boil. Once bubbling, cook for 2 to 3 minutes, stirring constantly — this cooks out the raw masa flavor.
3. Stir in the remaining 3 quarts of water and the crushed tomatoes. Return to a boil, stirring occasionally. Add the cheese.
4. Cook, stirring occasionally, until the cheese melts completely. Add the chicken and heat through.

Notes

• Always mix masa harina into water separately before adding to the soup — adding it directly to the pot will make it lumpy and nearly impossible to smooth out.
• No masa harina? Crush tortilla chips in a blender and use as a substitute.
• Masa harina amount reduced from the original 2 cups to 1½ cups — the original was too thick. Adjust to taste.