Jasper's Smoked Chicken Masa Soup

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Jasper's Smoked Chicken Masa Soup

Serving Size

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A delicious chicken masa soup for frigid temps from Jasper's in The Woodlands. Plated with roasted corn, black beans & jalapeño jack cheese. As seen on KPRC!



  • 2 pounds  chicken bones, backs are preferred
  • 2 each  corn cobs, kernels removed (from the garnish below)
  • 2 cups  yellow onion, peeled and chopped
  • 1⁄4 cup garlic cloves, peeled and chopped
  • 1 cup  carrot, peeled and chopped
  • 1 cup  bell pepper scraps, red, yellow and green
  • 1 cup  celery, chopped
  • 2 ounces  canola oil
  • 2 teaspoons  black peppercorns
  • 1 teaspoon  white peppercorns
  • 2 teaspoons  coriander seed
  • 2 teaspoons  cumin seed
  • 1 bottle  Shiner Bock beer
  • 2 each bay leaves, fresh
  • 2 quarts  dark chicken stock


  • 4 ounces  masa harina, fresh
  • 2 ounces  jalapeno jack cheese, shredded
  • 1 cup  heavy cream
  • 2 ounces  cornstarch slurry, to thicken
  • 1 bunch  fresh cilantro, washed and chopped
  • 1 ounce  lime juice, freshly squeezed
  • 2 teaspoons  cayenne pepper
  • 1 tablespoon  kosher salt


  • 8 ounces  smoked chicken, pulled
  • 4 ounces  black beans, cooked and drained
  • 4 ounces  corn kernels, roasted and cut from the cob
  • 2 tablespoons  red bell pepper, stem, seeds and membrane removed, brunoise
  • 2 tablespoons  yellow bell pepper, stem, seeds and membrane removed, brunoise
  • 2 tablespoons poblano peppers, stem, seeds and membrane removed, brunoise
  • 2 tablespoons  scallions, chopped in fine rings
  • 1 tablespoon lime juice, freshly squeezed
  • 2 cups  multi-colored corn tortillas, julienned thin and deep fried crisp
  • 1⁄4 cup  cotija cheese, grated
  • 8 sprigs  cilantro

Recipe Info


1. Place chicken bones, corn cobs, onion, garlic, carrots, bell peppers and celery on perforated pans in a smoker.

2. Smoke over hickory or oak on low heat for approximately 1 hour or until dark brown smokey color develops.

3. In a large stock pot on medium heat, add canola oil, black and white peppercorns, coriander and cumin and sauté in oil until spices are toasted. Do not burn.

4. Add smoked vegetables and continue to cook for 1-2 minutes.

5. Deglaze with Shiner Bock beer and add bay leaves, return to a boil and reduce by half.

6. After beer had reduced, add smoked chicken bones and cover with dark chicken stock. Allow to simmer for 1 1/2-2 hours.

7. Strain stock through a large China cap and then through a chinois into a clean pot and return to a simmer. Skim and remove all fat throughout the simmering process.


1. After smoked chicken stock has been strained and skimmed, add masa harina, jalapeño jack cheese and heavy cream.

2. While the soup is simmering, blend smooth with an immersion blender.

3. Thicken soup with cornstarch slurry if needed.

4. Steep cilantro and continue simmering for 8-10 minutes. Strain soup through a fine chinois into a clean container.

5. Finish with lime juice and season with cayenne pepper and kosher salt.


1. In a sauté pan on medium heat, lightly sauté smoked chicken, black beans, corn kernels, red, yellow and poblano peppers and scallions until warm.

2. Finish with fresh lime juice.

3. To present the Chicken Masa Soup, ladle soup into 8 large soup bowls.

4. Place a pile of garnish in the center. Top the garnish with crisp tortillas, cotija cheese and cilantro sprigs. Serve.


A "stick" or immersion blender will help incorporate the masa harina and jack cheese.
6 ounce servings

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