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Ingredientes
- 2 Tbsp. vegetable oil * see note
- 2 Tbsp. chicken base
- 1 1/2 c. diced onion
- 4 ounce minced green chiles *Betsy's addition
- 1 tsp grnd cumin
- 2 tsp chili pwdr ** see note
- 1 tsp chopped garlic
- 1/4 tsp cayenne pepper
- 1 c. masa harina
- 8 c. water divided
- 1 c. crushed tomatoes
- 4 ounce Velveeta Light cut in small cube
- 1 1/2 lb boned and skinned chicken breast halves cooked and cubed
Direcciones
- *Original called for 1/2 c. oil.
- **Original called for 1 tsp chili pwdr
- In large pot, place oil, chicken base, onion, chiles, and spices. Saute/fry till onions are soft and clear, about 5 min.
- In another container, combine masa harina with 2 c. water. Stir till all lumps dissolve. Add in to sauteed onions, bring to boil.
- Once mix starts to bubble, continue cooking 2-3 min, stirring constantly. This will eliminate any raw taste from masa harina.
- Add in remaining 6 c. water to pot. Add in tomatoes; let mix return to boil stirring occasionally.
- Add in cheese to soup. Cook stirring occasionally, till cheese melts. Add in chicken; heat through.
- Made this for dinner and it was great. I lowered the fat content some, added some green chiles, doubled the chili pwdr, and, since I didn't have the crushed tomatoes, I took a 14.5 ounce can of diced fire-roasted tomatoes and pulsed them in the food processor.
- I've never tasted the original, but this was really good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 8 servings | |
| Calories 197 | |
| Calories from Fat 61 | 31% |
| Total Fat 6.9g | 9% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.1g | |
| Cholesterol 40mg | 13% |
| Sodium 336mg | 14% |
| Potassium 345mg | 10% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.79g | 2% |
| Protein 17.29g | 28% |
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