Categories: Soup

Ingredients

• 1 cup masa harina
• 1 1/2 tsp garlic salt
• 1/2 tsp baking powder
• 4 eggs
• 1/4 cup canola oil
• 2 tbsp. sauce from canned chipotles in adobo sauce
• 5 scallions--3 finely chopped and 2 thinly sliced
• 8 cups chicken stock
• 2 tbsp. tomato pasta
• 1 1/2 cups shredded chicken breast meat
• 14.5 oz. can diced fire-roasted tomatoes with green chiles
• 1 tsp lime zest plus 2 tsp juice
• 1/4 tsp dried oregano

Directions

1. In a small bowl, whish the masa harina, garlic salt and baking powder with 1 tsp pepper. In a large bowl, whisk the eggs, oil, adobo sauce, and chopped scallions with 1 tbsp. water. Add the masa mixture and stir until combined. Refrigerate until form, at least 30 minutes.

2. Meanwhile, in a large, wide pot, bring the stock, tomato paste, and 2 cups water to a simmer over medium-low. Line a baking sheet with plastic wrap. Using wet hands, form the masa mixture into 16 one-inch balls. Transfer to the baking sheet. Gently add the masa balls to the pot one at a time. Cover and simmer over medium-low until firm, 20-25 minutes.

3. Gently divide the masa balls among 4 bowls. Stir the chicken, the tomatoes and their juices, the lime zest and juice, and the oregano into the soup. Cover and cook over medium-high until the flavors meld, about 10 minutes. Season with soup with salt and pepper and pour over the masa balls. Top with the remaining sliced scallions.

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