Chicken & Green Chile Soup with Tamale Dumplings

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
  2. Add broth, tomatoes, tomatillos and roasted chiles.
  3. Bring to a bo il, reduce heat to low and add basil.
  4. Simmer ~10 minutes.
  5. Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
  6. Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
  7. Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
  8. With wet hands, form the dough into 16 dumplings.
  9. Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
  10. Add chicken and simmer until heated through.
  11. Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)

Reviews

(1)
Most Helpful

A delicious and spicy recipe--just great for cold, winter days. Made the recipe as is (including the tomatillos), but might alter the dumpling mix next time by adding a bit of flour...they seemed too mushy. Overall, it was an extremely tastey soup, thanks!

ImBecca November 08, 2004

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