½poundprocessed American cheese cut in small cubes
3poundsdiced cooked chicken (you can use 2 rotisserie chickens)
Instructions
In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
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.
Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)
Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.
Add the cheese. Cook, stirring occasionally until the cheese melts.
Add the chicken and heat through.
Recipe Tips
Don't have any masa harina on hand? Crush up some tortilla chips in a blender to substitute.
You must incorporate the masa harina into the water completely first. If you add the masa harina into the soup directly, it will be difficult to blend in and could be lumpy.
If you feel 2 cups of masa harina is too much, I have made the soup with 1 1/2 cups with good results.
You can use leftover rotisserie chicken in this recipe.