Recipes from Mexico :: Mexican Soups and Stews
1 lb. firm-texture chorizo sausages
1 large onion, chopped
1/2 c. dehydrated masa flour or yellow cornmeal
3 diced roasted green chiles, skins and seeds
removed, or 1 (7 ounce) can chopped green chiles
7 c. chicken broth
3/4 c. shredded jack cheese
1/2 c. minced cilantro
Remove chorizo casings and crumble sausage into a 5- to 6-quart pan; add onion. Stir often over med. high heat until meat and onion are browned, about 15 mins.
Mix masa with sausage mixture, then stir in chiles and broth. Stirring often, let it come to a boil over high heat. Simmer gently 20 mins. to blend flavors; stir frequently.
Skim fat from surface as it accumulates and discard. Ladle soup into bowls; add cheese and cilantro to taste.
Makes 4 to 6 servings.
