Best Masa Soup Recipes

MEXICAN ZUCCHINI SOUP WITH MASA DUMPLINGS

Steps:

• Cook tomatoes, onions and garlic in medium skillet on high heat 10 to 15 min. or until evenly roasted, turning occasionally. Peel garlic; place in blender. Add tomatoes and onions; blend until smooth.
• Mix masa harina, 1/2 cup water and Parmesan until mixture forms soft dough; divide into 24 small balls. Heat 1 Tbsp. oil in large saucepan. Add masa balls; cook 2 min. or until evenly browned, turning occasionally. Remove from pan.
• Heat remaining oil in same pan. Add zucchini; cook and stir 3 min. or until lightly browned. Stir in tomato mixture, remaining water and bouillon cubes; bring to boil. Simmer on medium-low heat 8 min. or until zucchini is tender.
• Ladle soup into 8 bowls. Top with dumplings and shredded cheese.

MASA SOUP

Steps:

• Bring a pot of water to a boil; cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes. Remove chicken from water, let cool, and shred.
• Combine chicken broth, black beans, 1 cup water, and enchilada sauce in a large pot; bring to a boil.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add onion mixture, chili powder, 1 teaspoon salt, and cumin to the broth mixture.
• Mix masa, 2/3 cup water, and 1/8 teaspoon salt together in a bowl until evenly combined; form into small balls. Add masa balls and shredded chicken to the broth mixture.
• Cook until heated through and masa balls are cooked through, 15 to 20 minutes. Stir Cheddar cheese into soup until melted, about 5 minutes. Ladle soup into bowls and garnish with cilantro and sour cream.

MASA BALL SOUP

Steps:

• For the masa ball: In a bowl, mix together the masa harina, manteca, horseradish, salt, baking powder, eggs and 3/4 cup water until completely combined. Refrigerate for at least 1 hour.
• For the enriched broth: In a large pot, add the chicken stock, chicken legs and onions. Place over medium heat and bring to a simmer. Cook until reduced by one-quarter, about an hour. Strain the broth, discarding the onions. Remove and discard the chicken skin, then shred the meat and set aside. Season the broth with the vinegar and some salt.
• For the composed soup: In a pot on medium-high heat, bring the enriched broth back to a simmer. Form the masa mixture into 8 balls and add to the broth. Cook until the centers of the balls are hot, about 5 minutes. Add the celery, carrots and reserved shredded chicken and cook until the soup is almost boiling, another 2 minutes. Mix in the cilantro and serve.

VEGETABLE SOUP WITH MASA HARINA

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.