1 pound firm-texture chorizo sausages
1 large onion, chopped
1/2 cup dehydrated masa flour or yellow cornmeal
3 diced roasted green chiles, skins and seeds
removed, or 1 (7 ounce) can chopped green chiles
7 cups chicken broth
3/4 cup shredded jack cheese
1/2 cup minced cilantro
Remove chorizo casings and crumble sausage into a 5- to 6-quart pan; add onion. Stir often over medium high heat until meat and onion are browned, about 15 minutes.
Mix masa with sausage mixture, then stir in chiles and broth. Stirring often, bring to a boil over high heat. Simmer gently 20 minutes 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.
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