I discovered this recipe in a cookbook in my mother-in-law’s kitchen. I’ve made it many times and have made several modifications each time I’ve made it to try to improve the healthiness and reduce the sodium while not sacrificing the taste. It’s also very easy to make and freezes wonderfully. A pot of this will make us at least 4-5 dinners and a few individual lunches. You could also prepare it and put it in a crock pot to serve at a pot luck or family gathering.
1/2 cup vegetable oil
1/4 cup low sodium chicken bullion powder
3 cups diced yellow onions
2 tbsp. cumin
2 tbsp. chili powder
2 tbsp. garlic powder
1 tsp. cayenne powder (this can be left out or reduced if your family prefers more mild flavors)
2 c. Masa Harina (a traditional Mexican flour)
4 quarts water
1 large can crushed tomatoes
1 jar Picante sauce
2 cups reduced fat Mexican blend cheese
3 lbs. chicken breast, cooked and shredded
1. In a LARGE pot (I use a 12 quart stock pot), add the oil, bouillon powder, onions, cumin, chili powder, garlic, and cayenne powder. Sauté the onions for about 5 minutes, until soft.
2. In a large bowl, mix the Masa Harina with quart cup of water until the lumps are dissolved. Add to the onions and bring to a boil. Stir constantly and continue cooking for 3-4 minutes.
3. Add the remaining 3 quarts of water, can of tomatoes, and Picante sauce to the pot. Return to a boil and stir occasionally. Add the cheese and stir until it melts. Add the chicken. Cook for 5-10 more minutes. Serve and garnish with tortilla chips. (My son likes to dip baked Scoops in it.) Freeze your leftovers for dinner next week!
A little side note:
Here is the reduced sodium bouillon I found. I add about 5-8 cubes when I can’t find powder. Because we have hypertension considerations in our family, I attempt to use lower sodium ingredients when I can find them for most of our meals.
Do you have any low sodium suggestions or information? I’m always on the lookout!