- Cook Time
- Prep Time
- 1 cup masa harina (instant corn flour)
- 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 paste
- 1 1/2 cups shredded chicken breast meat (from store-bought rotisserie chicken)
- 1 can (14.5 oz.) diced fire-roasted tomatoes with green chiles
- 1 tsp. lime zest plus 2 tsp. juice
- 1/4 tsp. dried oregano
1. In a small bowl, whisk 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 firm, 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 to 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 the soup with salt and pepper and pour over the masa balls. Top with the remaining sliced scallions.
Want more chicken soup? Try these recipes!
As seen on Rachael Ray Every Day's January/February 2017 cover: