Chochoyotes Soup: Tex-Mex Corn Masa Dumpling Soup

hispanickitchen.com

Lindsay

subheading: FOR THE MASA DUMPLINGS (CHOCHOYOTES):

1¾ CUPS MASA HARINA

¾ TEASPOON KOSHER SALT

2 TABLESPOOONS OLIVE OIL

1 CUP HOT WATER

subheading: FOR THE SOUP BASE:

2 TABLESPOONS OLIVE OIL

1 CUP WHITE ONION DICED

3 GARLIC CLOVES MINCED

1 JALAPEÑO PEPPER SEEDED AND MINCED

1 CHAYOTE SQUASH DICED

3 CARROTS DICED

2 CELERY STALKS DICED

SALT AND PEPPER TO TASTE

2 ROMA TOMATOES DICED

2 TABLESPOONS CHILE ANCHO POWDER

2 TEASPOONS GROUND CUMIN

2 TEASPOONS SMOKED PAPRIKA

1 TEASPOON GARLIC POWDER

¼ TEASPOON CHIPOTLE POWDER

½ TEASPOON DRIED THYME

½ TEASPOON MEXICAN OREGANO CRUSHED

1 CUP TOMATO SAUCE

1 10-OUNCE CAN DICED GREEN CHILES

8 CUPS CHICKEN BROTH

1 TABLEPOON APPLE CIDER VINEGAR

2 TABLESPOONS MASA HARINA

subheading: YOU WILL ALSO NEED:

2½ CUPS PREVIOUSLY COOKED AND SHREDDED CHICKEN

2 CUPS MONTEREY JACK OR CHEDDAR CHEESE SHREDDED

2 CUPS LETTUCE SHREDDED

1 CUP COTIJA CHEESE CRUMBLED

1 CUP FAVORITE SALSAS

3 GREEN ONIONS SLICED

⅓ CUP CHOPPED CILANTRO

½ CUP MEXICAN CREAM OR SOUR CREAM

LIME WEDGES

2 CUPS CORN CHIPS

Directions at hispanickitchen.com

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