Chicken Masa Soup

I first had this soup in a wonderful restaurant somewhere north of Dallas.  I can't remember the name, but it was good!  My mom and I searched and created a simpler version to make at home. Don't be daunted by the long ingredient list; this soup comes together much more easily than it looks.  You can usually find powdered Masa in the mexican section of the grocery store  (it is called Maseca).  Do not substitute corn flour or corn meal. 
This soup is served in a unique way.  You scoop the "garnish" into a soup bowl (I like to use a measuring cup to make it look nice and rounded), and then pour the creamy soup around it and sprinkle cilantro and tortilla strips on top.  It looks beautiful, and it tastes fantastic!  I plan to make this soup next week--I will be sure to add some photos when I do.

Chicken Masa Soup

Soup Base

3 tb Canola oil

1 lg Carrot - peeled and chopped

2 sm Onions - peeled and chopped

2 Stalks of celery - chopped

6 Cloves of garlic - peeled and chopped

2 Bay leaves

1 ts Black peppercorns

1 ts White peppercorns

1 ts Coriander seeds

1 ts Cumin seeds

12 oz Mexican beer

12 c Chicken stock (or broth)

1 lg Red bell pepper

1 lg Yellow bell pepper

1 lg Poblano pepper

8 oz Masa (1-1/2 cups)

6 oz Jalapeno jack cheese, shredded

2 ts Cornstarch

2 ts Water

2 c Heavy cream

2Fresh limes, juice of

Cayenne pepper to taste

Black pepper to taste

Salt to taste

Garnish

1 bunch Cilantro (optional)

¾ c Cooked black beans

Corn tortillas

2 rotisserie Chickens, shredded

Roasted corn or 2 cans corn

Chopped scallions

Red, yellow, and poblano pepers diced (from above)

In a large pot saute in oil carrot, onions, celery and garlic until medium brown. Add bay leaves, peppercorns, coriander, and cumin seeds. Saute until toasted. Deglaze with beer. Add chicken stock. Bring to a boil and simmer. Add pepper scraps from dicing red, yellow and poblano peppers (no seeds or membranes) to stock.  Retain diced peppers for garnish. Simmer for 1 hour. Strain vegetables and spices out of stock, leaving only liquid. Put stock in a large pot and return to heat. Whip in masa and jalapeno jack cheese. Thicken slightly with cornstarch and water mixture. Add cream. Season with lime juice, cayenne pepper, black pepper and salt. (steep cilantro for 10 minutes if desired) Cut tortillas into strips and fry or bake until crisp. Warm black beans, chicken, corn, scallions, diced red, yellow, and poblano peppers. Serve soup in bowl, add garnish and top with crisp tortillas (makes 8 servings)